Categories: Snacks
Ingredients
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons pumpkin pie spice
- 3/4 teaspoon kosher salt
- 1/4 teaspoon baking soda
- 1/2 cup unsalted butter, melted
- 1 cup light brown sugar, packed
- 2 large eggs
- 1 cup canned pumpkin puree
- 2 teaspoons vanilla extract
- For the maple glaze
- 3/4 cup maple syrup
- 1 1/2 tablespoons unsalted butter
- 1 teaspoon vanilla extract
- 1/4 teaspoon kosher salt
- 1/4 cup confectioners’ sugar
Directions
-
Preheat oven to 400 degrees F. Coat a donut pan with nonstick spray.
-
In a large bowl, combine flour, baking powder, pumpkin pie spice, salt and baking soda.
-
In the bowl of an electric mixer fitted with the paddle attachment, beat butter and sugar on medium-high until well combined, about 1-2 minutes. Beat in eggs, one at a time, until well combined. Beat in pumpkin and vanilla until just combined. Gradually add flour mixture to sugar mixture at low speed, beating just until incorporated.
-
Scoop the batter evenly into the donut pan. Place into oven and bake for 10-12 minutes, or until donuts are slightly browned and spring back when touched.
-
To make the glaze, heat maple syrup in a small saucepan over medium heat until reduced to 1/2 cup, about 5 minutes. Whisk in butter, vanilla and salt until the butter has melted. Whisk in confectioners’ sugar until smooth.
-
When the donuts are done, cool for 10 minutes and dip the tops into the glaze. Allow glaze to set before serving.
-
Serve warm or at room temperature.