Pumpkin Donuts

Pumpkin Donuts
makes 12 donuts


1¾ cups all-purpose flour (210g)
2 tsp pumpkin pie spice
½ tsp baking powder
¼ tsp baking soda
¼ tsp salt
1 cup pumpkin purée (225g)
½ cup granulated sugar (100g)
½ cup firmly packed light brown sugar (110g)
¼ cup vegetable oil
1 large egg
2 tsp vanilla extract

Maple Glaze
1 cup powdered sugar
2 Tbsp maple syrup
2 tsp milk or water


1. Preheat the oven to 350F.
2. Butter 2 (6-well) donut pans.
3. In a large bowl, sift together the flour, pumpkin pie spice, baking powder, baking soda, and salt.
4. In another large bowl, whisk together the pumpkin purée, sugars, oil, eggs, and vanilla.
5. Pour the wet mixture into the flour mixture. Fold together with a spatula until the flour is fully combined. (Batter will be thick.)
6. Transfer the dough to a piping bag or large zip-top bag with one corner snipped.
7. Pipe the dough into the wells of the pan, filling about 1/2 to 2/3 full.
8. Bake for 12 minutes or until a toothpick inserted in the center comes out clean.
9. Let cool in the pans for 5 minutes.

Maple Glaze
1. In a medium bowl, sift the powdered sugar.
2. Whisk in the maple syrup.
3. Whisk in the water or milk, adding more if a thinner consistency is desired.
4. Dip warm donuts in glaze.
5. Let cool on a wire rack.

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