Pumpkin Donuts with Maple Glaze

1. Introduction: Why Pumpkin Donuts with Maple Glaze?

Pumpkin donuts with maple glaze are the perfect fall treat—moist, subtly spiced, and topped with a rich, maple-flavored glaze. These donuts make an ideal breakfast or dessert for cozy autumn mornings, and they’re easy to make in small batches. Whether for Thanksgiving, a fall brunch, or just a special weekend treat, this recipe is sure to delight.

2. Ingredients Needed

For the Pumpkin Donuts:

• 1 cup all-purpose flour (120g)
• 1 teaspoon baking powder
• 1/2 teaspoon cinnamon
• 1/8 teaspoon ground ginger
• 1/8 teaspoon ground nutmeg
• Pinch ground cloves
• 1/4 teaspoon salt
• 1/3 cup pumpkin puree (81g)
• 1/3 cup brown sugar (66g)
• 1 large egg
• 1/4 cup milk (any percentage)
• 2 tablespoons unsalted butter, melted and cooled

For the Maple Glaze:

• 2 tablespoons unsalted butter
• 1/4 cup brown sugar (50g)
• 1 tablespoon + 1 1/2 teaspoons milk
• 1 1/2 teaspoons light corn syrup
• 1 teaspoon maple extract
• 1 cup powdered sugar (120g), sifted
• Sprinkles (optional)

3. Equipment You’ll Need

• Donut pan: Essential for shaping your donuts perfectly. If you don’t have one, you can use a muffin tin.
• Mixing bowls: One for dry ingredients and one for wet ingredients.
• Whisk: To ensure everything is mixed well.
• Disposable piping bag or a plastic sandwich bag: For easy donut batter filling.
• Small saucepan: For making the maple glaze.
• Cooling rack: To let your donuts cool evenly.

4. Step-by-Step Instructions

Step 1: Prepare the Donut Batter

1. Preheat your oven to 350°F (175°C). Lightly grease your donut pan with butter or non-stick spray.
2. In a medium bowl, whisk together flour, baking powder, cinnamon, ginger, nutmeg, cloves, and salt.
3. In a large bowl, whisk together pumpkin puree, brown sugar, egg, milk, and melted butter.
4. Slowly add the dry ingredients to the wet ingredients, stirring gently until just combined. Be careful not to overmix.

Step 2: Pipe the Donut Batter into the Pan

1. Transfer the donut batter to a gallon-sized disposable bag. Squeeze out most of the air and snip one of the corners.
2. Pipe the batter into the donut pan, filling each mold about 3/4 full.
3. Bake the donuts for 9 to 11 minutes, or until they spring back when gently pressed.

Step 3: Cool the Donuts

1. Let the donuts cool in the pan for about 5 minutes before transferring them to a wire rack to cool completely, approximately 15 minutes.

Step 4: Make the Maple Glaze

1. In a small saucepan over medium heat, melt the butter and brown sugar with the milk. Stir until the sugar is dissolved.
2. Remove from heat and whisk in the corn syrup and maple extract.
3. Gradually add the sifted powdered sugar, whisking until smooth and fully incorporated.

Step 5: Glaze the Donuts

1. Dip each cooled donut into the glaze, making sure the top is fully coated.
2. If you like, sprinkle with colored or festive sprinkles while the glaze is still wet.
3. Let the glaze set for about 5 minutes before serving.

5. Tips and Tricks for Perfect Pumpkin Donuts

• Don’t Overmix the Batter: Overmixing can result in dense donuts. Stir until just combined.
• Use Maple Extract: Maple extract is key to achieving a rich maple flavor in the glaze. Don’t substitute maple syrup for the extract, as it won’t provide the same intensity.
• Avoid Overbaking: Keep a close eye on the donuts while baking. They’re ready when they bounce back when touched.
• Make-Ahead Option: You can prepare the donut batter and store it in the fridge for up to 24 hours before baking.
• Add Toppings: For extra flavor, consider adding chopped nuts like pecans or walnuts as a topping after glazing.

6. Variations and Substitutes

• Gluten-Free: Substitute the all-purpose flour with a gluten-free flour blend. Make sure to use a certified gluten-free baking powder.
• Dairy-Free: Swap the butter with non-dairy butter and use almond milk or coconut milk instead of regular milk.
• Vegan: Replace the egg with a flaxseed egg (1 tablespoon flaxseed meal + 2.5 tablespoons water, let sit for 5 minutes), and use non-dairy substitutes for butter and milk.
• Add-ins: Fold in chocolate chips, chopped pecans, or a handful of raisins for added texture.

7. Storage and Serving

• Storage: These donuts are best enjoyed the day they’re made, but they can be stored in an airtight container at room temperature for up to 2-3 days.
• Freezing: If you want to make them ahead of time, freeze the cooled, unglazed donuts in a single layer on a baking sheet. Once frozen, transfer to a zip-top bag for up to 3 months. Glaze the donuts after thawing.
• Serving Ideas: Pair these donuts with a cup of coffee or hot apple cider for the ultimate fall breakfast or treat.

8. Nutritional Information

Each pumpkin donut with maple glaze contains approximately:

• Calories: 171
• Fat: 8g
• Carbohydrates: 26g
• Protein: 2g

9. Final Thoughts

Pumpkin Donuts with Maple Glaze are a delightful fall treat that’s sure to please everyone. Whether you’re baking for a family gathering, a holiday brunch, or just a quiet morning at home, this recipe is simple, satisfying, and perfectly seasonal. Enjoy!

Feel free to tweak the guide or use it as part of a recipe book or blog post. Happy baking!