Description
These soft, cake-like baked pumpkin donuts are the perfect autumn comfort food. Infused with warming spices like cinnamon and ginger, these ringed pastries offer a lighter, healthier alternative to traditional fried versions. Topped with a rich, sweet maple syrup glaze and a hint of sea salt, they provide a delicious and quick breakfast treat that comes together in under thirty minutes without any mess or deep-frying.
Ingredients
1 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon salt
1/2 cup pumpkin puree
1/3 cup brown sugar
1/4 cup melted butter
1 large egg
1/2 cup pure maple syrup
1/2 cup powdered sugar
1 pinch sea salt
Instructions
Preheat your oven to 350°F (175°C) and lightly grease a donut pan.
In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, and salt.
In a separate bowl, whisk the pumpkin puree, brown sugar, melted butter, and egg until smooth.
Combine the wet and dry ingredients, stirring just until combined.
Pipe the batter into the donut pan, filling each cavity about 3/4 full.
Bake for 10-12 minutes, or until the donuts spring back when touched.
Cool in the pan for 5 minutes before transferring to a wire rack.
To make the glaze, whisk together the maple syrup, powdered sugar, and a pinch of salt until smooth.
Dip each slightly cooled donut into the glaze and allow to set before serving.
Notes
Store the donuts in an airtight container at room temperature for up to 3 days. These can also be frozen without the glaze to maintain texture.
Nutrition
- Serving Size: 1 donut
- Calories: 210
- Sugar: 18g
- Sodium: 145mg
- Fat: 6g
- Saturated Fat: 3.5g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 35mg