Description
These baked pumpkin donuts are topped with a smooth maple glaze, making them a deliciously sweet and seasonal treat ready in just five minutes.
Ingredients
Units
Scale
- 1 1/4 cup (300 ml) cake flour
- 1/2 cup (120 ml) sugar
- 1 1/4 tsp baking powder
- 1/2 tsp salt
- 1/4 tsp pumpkin pie spice
- 1/2 cup (120 ml) buttermilk
- 2 tbsp (30 ml) pumpkin puree
- 1 egg, lightly beaten
- 1 tbsp (15 ml) melted butter
- 1 cup (240 ml) powdered sugar
- 2 tbsp (30 ml) maple syrup
- 1-2 tbsp (15-30 ml) milk
Instructions
- Preheat the oven to 425 degrees Fahrenheit. Grease a mini donut pan with non-stick spray.
- In a large bowl, combine the cake flour, sugar, baking powder, salt, and pumpkin pie spice.
- Add the buttermilk, pumpkin puree, egg, and melted butter to the dry ingredients. Stir until just combined, being careful not to overmix.
- Transfer the batter to a piping bag and fill each donut cavity about 3/4 full.
- Bake in the preheated oven for 5 minutes or until the donuts spring back when touched lightly.
- While the donuts are baking, prepare the glaze by whisking together the powdered sugar, maple syrup, and milk until smooth and pourable.
- Once the donuts are done, let them cool in the pan for a few minutes before transferring to a wire rack.
- Dip the top of each donut into the maple glaze and return to the wire rack to set.
Notes
- Use a piping bag to easily fill the donut pan cavities.
- These donuts are best enjoyed fresh but can be stored in an airtight container for up to 2 days.
- If you don’t have a mini donut pan, a regular donut pan can be used, but adjust baking time accordingly.
- For a thicker glaze, reduce the amount of milk.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini donut
- Calories: 150
- Sugar: 18
- Sodium: 150
- Fat: 3
- Carbohydrates: 30
- Fiber: 1
- Protein: 2
- Cholesterol: 20