Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon ground ginger
- â…“ cup granulated sugar
- â…“ cup brown sugar
- ½ cup canned pumpkin puree
- ¼ cup buttermilk
- 2 large eggs
- ¼ cup melted unsalted butter or vegetable oil
Instructions
- Preheat your oven to 350°F (175°C). Grease a donut pan or use a silicone donut mold.
- In a large bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.
- In a separate bowl, mix sugars, pumpkin puree, buttermilk, eggs, and melted butter until well combined.
- Gradually add the wet ingredients to the dry, stirring gently until just combined. Do not overmix.
- Pour the batter into a piping bag or a plastic zip-top bag with the corner cut off. Fill each donut cavity about â…” full.
- Bake for 12-15 minutes until a toothpick inserted in the center comes out clean. Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
- Meanwhile, prepare the maple glaze by mixing powdered sugar with 2-3 tablespoons of maple syrup and a splash of milk until smooth.
- Dip the cooled donuts into the glaze, letting excess drip off. Place on a wire rack to set. Optionally, drizzle with additional maple syrup or sprinkle cinnamon.
Notes
- Ensure donuts are completely cooled before glazing to prevent melting the glaze.
- For a vegan version, replace eggs with flaxseed eggs and use plant-based milk.
- Adjust the glaze consistency by adding more powdered sugar or liquid as needed.
- Try adding chopped pecans or toasted pumpkin seeds on top for added crunch and flavor.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 donut
- Calories: 220 Kcal
- Sugar: 15g
- Sodium: 150mg
- Fat: 11g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 35mg