Maple Pumpkin Doughnuts recipe
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Ingredients
- 1 teaspoon vegetable oil, or as needed 1 cup all-purpose flour 1 teaspoon baking powder ¾ teaspoon ground cinnamon ½ teaspoon ground ginger ¼ teaspoon ground nutmeg ¼ teaspoon ground allspice ¼ teaspoon salt ⅛ teaspoon ground cloves ¼ cup light brown sugar ¾ cup pumpkin puree ⅓ cup vegetable oil ⅓ cup maple syrup ¼ cup buttermilk 1 large egg ½ cup confectioners' sugar 3 tablespoons maple syrup ¼ cup finely chopped roasted pumpkin seeds
Nutrition Info
- 275.2 caloriescarbohydrate: 41.9 gcholesterol: 23.6 mgfat: 11.1 gfiber: 1.3 gprotein: 3.3 gsaturatedFat: 1.7 gservingSize: -sodium: 209.8 mgsugar: 25.6 gtransFat: : -unsaturatedFat: : -
Directions Maple Pumpkin Doughnuts
Directions
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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 doughnut well.
Bake in the preheated oven until a toothpick inserted in the center of a doughnut comes out clean, 9 to 13 minutes. Cool doughnut completely in pan. Loosen edges of each doughnut with a small offset spatula or knife and transfer to wire rack.
Whisk confectioners' sugar and 3 tablespoons maple syrup together in a small bowl until glaze is smooth.
Press doughnuts facedown into glaze to cover the top completely. Place doughnuts on a wire rack for glaze to set, 2 to 3 minutes. Sprinkle pumpkin seeds over glaze.