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Maple-Glazed-Pumpkin-Donuts
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Maple Glazed Pumpkin Donuts:

Ingredients

  • ¾ cups gf all-purpose flour
  • 1 ½ tsp baking powder
  • 1 ½ tsp ground cinnamon
  • ½ tsp ground nutmeg
  • ½ tsp salt
  • 1/3 cup butter melted or coconut oil
  • ½ cup coconut sugar
  • 1 large egg
  • 1 tsp vanilla extract
  • ¾ cup canned pumpkin puree

For the Maple Glaze:

  • 1 cup powdered sugar
  • 2 tbsp pure maple syrup
  • 2 tbsp milk
  • ½ tsp vanilla extract

Instructions

  • Preheat your oven to 350°F. Grease a donut pan with non-stick cooking spray.
  • In a medium bowl, whisk together the flour, baking powder, cinnamon, nutmeg, cloves, and salt. Set aside.
  • In another large bowl, whisk together the vegetable oil, granulated sugar, egg, and vanilla extract until well combined.
  • Add the canned pumpkin puree to the wet ingredients and mix until smooth.
  • Gradually add the dry ingredients to the wet ingredients and stir until just combined. Be careful not to overmix; you want a smooth batter.
  • Spoon the batter into a piping bag or a large resealable plastic bag. If using a plastic bag, snip off one corner to create a makeshift piping bag.
  • Pipe the batter into the greased donut pan, filling each cavity about 2/3 full.
  • Bake in the preheated oven for 12-15 minutes, or until a toothpick inserted into a donut comes out clean.
  • Remove the donuts from the oven and let them cool in the pan for a few minutes before transferring them to a wire rack to cool completely.

For the Maple Glaze

  • In a small bowl, whisk together the powdered sugar, pure maple syrup, milk, and vanilla extract until you have a smooth glaze.
  • Once the donuts have cooled, dip the top of each donut into the maple glaze, allowing any excess glaze to drip off.
  • Place the glazed donuts back on the wire rack to set. You can also add some chopped nuts or sprinkles on top of the glaze for extra flavor and decoration.
  • Let the glaze set for about 15-20 minutes.