Baked pumpkin doughnuts are dipped into a maple glaze and finished with some finely chopped pumpkin seeds What a great way to satisfy your sweet tooth this fall
Prep Time
50 mins
Dificult
Medium
Servings
8
Ingredients
Instructions
Preheat oven to 375 degrees F (190 degrees C). Grease a doughnut pan with about 1 teaspoon vegetable oil.
Sift flour
baking powder
cinnamon
ginger
nutmeg
allspice
salt
and cloves together in a large bowl; stir brown sugar into flour mixture until well mixed.
Whisk pumpkin puree
1/3 cup vegetable oil
1/3 cup maple syrup
buttermilk
and egg together in a separate bowl until smooth. Stir pumpkin mixture into flour mixture until batter is just combined. Refrigerate batter for flavors to blend
20 to 40 minutes.
Scoop about 1/4 cup batter into each well of the prepared doughnut pan.
Bake in the preheated oven until a toothpick inserted into the center of a doughnut comes out clean
9 to 13 minutes. Cool completely in the pan. Loosen edges of each doughnut with a small offset spatula or knife and transfer to a wire rack.
Whisk confectioners' sugar and 3 tablespoons maple syrup together in a small bowl until glaze is smooth.
Press doughnuts face down into glaze to cover the top completely. Place doughnuts on a wire rack until glaze begins to set
2 to 3 minutes. Sprinkle pumpkin seeds over glaze.
Cook's Notes:
Depending on the yield of your doughnut pan
you may either need 1 or 2 doughnut pans to make this recipe.
Oven-roasted pumpkin seeds can be bought in small bags in specialty stores.
If you prefer a thinner glaze
you can add a small amount of water (about 1/4 teaspoon) and whisk to blend.
