Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon ginger
- ½ cup pumpkin puree
- ½ cup granulated sugar
- 2 large eggs
- ½ cup melted unsalted butter or coconut oil
- 1 teaspoon vanilla extract
- For the Maple Glaze:
- ½ cup powdered sugar
- 2 tablespoons pure maple syrup
- 1-2 tablespoons milk or cream
Instructions
- Preheat oven to 350°F (175°C). Lightly grease donut pan or use silicone molds.
- In a large bowl, whisk together flour, baking soda, salt, cinnamon, nutmeg, and ginger.
- In another bowl, combine pumpkin puree, sugar, eggs, melted butter, and vanilla extract.
- Gradually mix dry ingredients into wet until just combined, do not overmix.
- Spoon the batter into donut molds, filling about three-quarters full. Smooth tops.
- Bake for 15-18 minutes or until lightly golden and a toothpick inserted comes out clean.
- Cool donuts in the pan for a few minutes, then transfer to wire racks to cool completely.
- In a small bowl, whisk together powdered sugar, maple syrup, and enough milk or cream for desired consistency.
- Dip or drizzle cooled donuts with the maple glaze. Let set for a few minutes before serving.
Notes
- Store donuts in an airtight container at room temperature for up to 2 days.
- Refrigerate for up to 4 days and reheat slightly before serving.
- Freeze in a sealed bag for up to 1 month; thaw at room temperature and re-glaze for extra freshness.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 donut
- Calories: 210 Kcal
- Sugar: 12g
- Sodium: 150mg
- Fat: 11g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 50mg