Pumpkin Maple Doughnuts

23 Jan

pumpkin, maple, doughnuts

Last week was our big first snow of winter. We got a good 6″ worth. I even got to work from home. It was awesome.

Naturally after a few hours’ worth of accumulation, my husband and I went out to build a massive snowman. We started at one end of the field (yes, we happen to live by a field) and rolled a perfectly round ball of snow the whole way down to the other end, until it was a huge, lopsided, dirt-covered snow boulder. It was a true team effort to make this beast of a snowman. He ended up being over 6′ 2″ (using my husband as a measuring stick). We were pretty darn proud of ourselves.

Not to mention we had jolly good fun. Our walk back to our house resulted in a smash-your-face-in-the-snow all-out fight. It’s amazing how fast the childlike competitiveness rushed back to me after lobbing a few innocent snowballs at each other.

Being a kid was pretty great, wasn’t it? One of my all-time favorite treats used to be doughnuts (“used to be” a.k.a. “still are”). Every time we’d buy doughnuts, I beg my mom to let me buy three. I remember thinking that was a good amount to fill my belly. Nowadays, that makes me feel a little sick to think about, but, alas, those were the days.

This Christmas I got a doughnut pan. I was more than excited to play with my new toy. I found a delicious-looking recipe and went to town. These doughnuts are extraordinarily moist and disarmingly simple. But they’re doughnuts! So impressive! I love that they’re not fried. See? I can be healthy sometimes.

Wet ingredients; step 1.

Stir together your first 3 ingredients.

step 2; dry ingredients

Add the dry ingredients all at once, and mix just until combined. Do not overmix.

fill doughnut pan

Evenly fill the doughnut pan, smoothing the top of the batter.

out of the oven, cooling, wire tester

Bake for 15 minutes, or until a wire tester comes out clean. Let the doughnuts cool for a few minutes in the pan before removing to a wire rack to cool completely.

glaze, cinnamon

Stir up the glaze.

glaze, doughnuts, setting

Dip just the tops of the doughnuts in. Return to the wire rack until the glaze is set.

Pumpkin Maple Donuts

Makes 6 baked doughnuts

Ingredients for doughnuts
1/4 cup oil (I used canola)
1/2 cup maple syrup
3/4 cup pumpkin puree
1/2 tsp cinnamon
1/4 tsp ginger
1/4 tsp nutmeg
1/4 tsp salt
1 1/2 tsp baking powder
3/4 cup + 2 tbsp all purpose flour

Ingredients for cinnamon spiced glaze
2/3 cup powdered sugar
1-2 tbsp milk
1/2 tsp cinnamon
pinch nutmeg


Preheat the oven to 350 degrees F. Lightly grease the doughnut pan with baking spray or butter. In a medium bowl, mix together oil, maple syrup, and pumpkin puree. Add the cinnamon, ginger, nutmeg, salt, baking powder, and flour all at once. Stir briefly just until incorporated. Do not overmix!

Evenly fill the doughnut pan, evenly smoothing the top of the batter. Bake for 15 minutes, or until a wire cake tester comes out clean. Let the doughnuts cool for a few minutes in the pan before removing to a wire rack to cool completely.

Stir up the cinnamon spiced glaze. In a small bowl, mix all ingredients well until smooth. Once the doughnuts have cooled completely, dip the tops of the doughnuts into the glaze, and return to the cooling rack until the glaze sets.

Adapted from The Sweet Life

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