Ingredients
Scale
- 1 cup canned pumpkin puree
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1/4 cup brown sugar
- 1/4 cup unsalted butter, melted
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
Instructions
- Preheat oven to 375°F (190°C). Grease a nonstick donut pan.
- In a large bowl, whisk together flour, cinnamon, nutmeg, baking soda, baking powder, and salt.
- In a separate bowl, beat eggs, then add pumpkin puree, melted butter, vanilla extract, and sugars. Mix until smooth.
- Gradually add dry ingredients into wet mixture, stirring gently until just combined.
- Fill each donut cavity about 3/4 full with batter.
- Bake for 12-15 minutes, until golden and a toothpick comes out clean.
- While donuts are baking, prepare the maple glaze by mixing powdered sugar, maple syrup, and a splash of milk until smooth.
- Let donuts cool slightly, then dip into the glaze. Place on a wire rack to set. Optional: sprinkle cinnamon or chopped pecans.
Notes
- Ensure not to overmix the batter to keep donuts fluffy.
- Donuts are best enjoyed fresh but can be stored in an airtight container for up to 2 days at room temperature or refrigerated for up to a week.
- Reheat in the oven or toaster oven to restore freshness.
- Freeze for up to 3 months, layered with parchment paper.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dessert, Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 donut
- Calories: 180 kcal Kcal
- Sugar: 14 g
- Sodium: 110 mg
- Fat: 7 g
- Saturated Fat: 3 g
- Unsaturated Fat: 3.5 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 30 mg