Warm spiced baked doughnuts are filled with pumpkin flavor, and then topped with maple-cinnamon glaze that will make you wish it was always pumpkin season!
Baked PumpkinDoughnuts
Yield: 12 doughnuts
Doughnuts
- 1/2 cup vegetable oil
- 3 large eggs
- 1 1/2 cups granulated sugar*
- 1 1/2 cups pumpkin purée (canned pumpkin)
- 1 1/2 teaspoons pumpkin pie spice, or 3/4 teaspoon ground cinnamon plus heaping
- 1/4 teaspoon each ground nutmeg and ground ginger
- 1 1/2 teaspoons salt
- 1 1/2 teaspoons baking powder
- 1 3/4 cups + 2 tablespoons All-Purpose Flour
- Maple-Cinnamon Glaze
- 1½ cups powdered sugar
- ½ teaspoon maple extract
- ½ teaspoon cinnamon
- 2 tablespoons milk
Steps:
- Preheat the oven to 350°F. Lightly grease two standard doughnut pans.
Beat together the oil, eggs, sugar, pumpkin, spices, salt, and baking powder until smooth. - Add the flour, stirring just until smooth.
- Fill the wells of the doughnut pans about 3/4 full; use a scant 1/4 cup of batter in each well.
- Bake the doughnuts for 15 to 18 minutes, or until a cake tester inserted into the center of one comes out clean.
- Remove the doughnuts from the oven, and after about 5 minutes, loosen their edges, and transfer them to a rack to cool.
- Cool completely.
Meanwhile, make the glaze:
- In a small bowl, whisk together the powdered sugar, maple extract, cinnamon and milk.
- When the doughnuts are cool, dip them in the glaze. Return to the wire rack to allow the glaze to set.
- Store (not wrapped tight) at room temperature for several days.
Note:
1-If you don’t have doughnut pans, you can bake these in a standard muffin tin; they just won’t be doughnuts. (Yield: 15 muffins)
2-If you’re making muffins, fill each well about 3/4 full; the recipe makes about 15, so you’ll need to bake in two batches (unless you have two muffin pans).
3- If you’re making muffins, they’ll need to bake for 23 to 25 minutes.
