Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon ground ginger
- ¼ teaspoon salt
- ⅓ cup granulated sugar
- ½ cup canned pumpkin puree
- 2 large eggs
- ¼ cup vegetable oil or melted butter
- 1 teaspoon vanilla extract
- For the maple glaze:
- ½ cup powdered sugar
- 2 tablespoons real maple syrup
- 1 teaspoon milk (or more for desired consistency)
Instructions
- In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt.
- In another bowl, mix the pumpkin puree, sugar, eggs, vegetable oil, and vanilla extract until smooth.
- Gradually add the wet ingredients to the dry mixture, stirring gently until just combined. Do not overmix.
- Grease a donut mold and fill each cavity about ¾ full with batter.
- Bake at 350°F (175°C) for 12-15 minutes, until a toothpick inserted comes out clean.
- In a small bowl, whisk together powdered sugar, maple syrup, and milk until smooth, adjusting consistency as needed.
- Allow the donuts to cool slightly, then dip the tops into the maple glaze or drizzle decoratively. Let set before serving.
Notes
- Use high-quality canned pumpkin for best flavor and moisture.
- Do not overmix the batter to ensure fluffy donuts.
- Adjust glaze thickness with milk or powdered sugar to your preference.
- Enhance texture by adding toppings like chopped pecans or toasted coconut.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 donut
- Calories: 150 kcal Kcal
- Sugar: 12 g
- Sodium: 120 mg
- Fat: 8 g
- Saturated Fat: 1 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 15 mg