Ingredients
Scale
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/2 teaspoon salt
- 1/2 cup granulated sugar
- 1/2 cup packed light brown sugar
- 1/2 cup pumpkin puree
- 1/4 cup buttermilk
- 2 tablespoons melted butter
- 1 large egg
- 1 teaspoon vanilla extract
- 2 cups powdered sugar
- 1/4 cup maple syrup
- 2–4 tablespoons milk
Instructions
- Step 1: Preheat oven to 350°F (175°C). Grease a donut pan. In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt.
- Step 2: In a separate bowl, whisk together the granulated sugar, brown sugar, pumpkin puree, buttermilk, melted butter, egg, and vanilla extract.
- Step 3: Add the wet ingredients to the dry ingredients and stir until just combined. Do not overmix.
- Step 4: Fill each donut cavity about 2/3 full. You can use a piping bag or a spoon.
- Step 5: Bake for 10-12 minutes, or until a toothpick inserted into the center comes out clean. Let the donuts cool in the pan for a few minutes before transferring them to a wire rack to cool completely.
- Step 6: While the donuts are cooling, prepare the glaze. In a medium bowl, whisk together the powdered sugar, maple syrup, and milk until smooth. Add more milk if needed to reach desired consistency. Dip cooled donuts in the glaze and place back on the wire rack to let the glaze set.
Notes
- Store leftover donuts in an airtight container at room temperature for up to 2 days to maintain their soft texture.
- Gently reheat donuts in the microwave for 10-15 seconds to revive their warmth and slightly soften the glaze.
- Serve these pumpkin donuts with a steaming mug of coffee or apple cider for a delightful autumnal treat.
- For a richer flavor, bloom the spices by adding them to the melted butter before mixing with the other wet ingredients.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American