Over the weekend I bought one of these:
I had been wanting to bake some donuts for awhile; a pastry to go with my Spicy Chai Tea Latte. I have a weakness for pastries, you see. Surprising that after so many years in the pastry-making business, I still can’t seem to get enough but it’s true. So instead of denying myself of the buttery, sweet goodnesses, I find ways to make them healthier. Baked donuts: the perfect solution.
These maple pumpkin donuts are a dream come true. Dipped in spiced glaze, they are like bitting into a piece of Autumn.
Baked Maple Pumpkin Donuts
makes 6
1/4 cup vegetable oil
1/2 cup maple syrup
3/4 cup pumpkin puree
1/2 tsp cinnamon
1/4 tsp ginger and nutmeg
1/2 tsp salt
1 1/2 tsp baking powder
3/4 cup + 2 tbsp all purpose flour, sifted
Cinnamon Spiced Glaze
2/3 cup powdered sugar
1-2 tbsp soy milk
1/2 tsp cinnamon
1/4 tsp nutmeg
Preheat the oven to 350 degrees F. Lightly grease a donut pan. If you don’t have a donut tin, you can make muffins…but then you won’t be eating donuts and that’s kind of sad.
In a small mixing bowl combine oil, maple syrup, pumpkin puree, spices, salt, and baking powder. Whisk together until smooth. Add sifted flour and mix to combine. Do not over mix; you do not want the gluten to develop.
Evenly spoon batter into donut pans, batter should be nearly to the top. Smooth tops and place in oven. Bake for 15-18 minutes, until toothpick inserted in the middle comes out clean. (If you’re making muffins bake for 25-30 minutes).
Let donuts sit for a couple of minutes then transfer them to a cooling rack. Let cool completely.
Meanwhile mix together the ingredients for spiced glaze. Dip cooled donuts, tops only, into the glaze and return to cooling rack to let glaze set up.
I made these for the first time just now. They were easy to make and delicious!!!!!!
I’ve made these several times, always in a mini-muffin tin because I don’t have a donut pan 🙁 They’ve always turned out really yummy. Today was the first time I made the glaze (usually I shake in a paper bag with cinnamon and sugar). The amount of nutmeg in the glaze is extremely over powering. I would suggest a pinch instead of leaving it out altogether. Or, maybe trading for a pinch of cardamom.
I made these yesterday with a few changes and they’re SO good! I was a little doubtful when they came out of the oven, just because the texture looked weird but I was happy to be very wrong on that one. Thanks for the recipe. 🙂
Thanks Erin! Glad you like them.