Meet the Sullivans: | Recipe | Maple Glazed Pumpkin Donuts

September 4, 2013

| Recipe | Maple Glazed Pumpkin Donuts

Thanks to everyone who linked up and stopped by the link up yesterday! The first day was so much fun and I can't wait for the next day of our link up on Thursday!

Now...

Do you know how long it's been since I've had a really good donut? Too long, because I can't even remember the last time. That's truly sad, because donuts are one of my favorite things. Anyway, I finally bought one of those cool donut pans a few weeks ago and decided to whip up a batch of these awesome donuts!


Place the following in a mixing bowl:

1/2 cup vegetable oil
3 large eggs
1 1/2 cups granulated sugar
1 1/2 cups pumpkin purée (canned pumpkin)
1 1/2 teaspoons pumpkin pie spice, or 3/4 teaspoon ground cinnamon plus a heaping 1/4 teaspoon each ground nutmeg and ground ginger
1 1/2 teaspoons salt
1 1/2 teaspoons baking powder

To make the donuts:

Beat everything together until smooth.

Add 1 3/4 cups + 2 tablespoons (8 ounces) flour, stirring just until smooth.

As I mentioned earlier, if you don’t have doughnut pans, you can bake these in a couple of standard muffin tins; they just won’t be doughnuts.

Fill the wells of the doughnut pans about 3/4 full, using a scant 1/4 cup of batter in each well; a tablespoon cookie scoop helps with this task.

If you’re making muffins, fill each well about 3/4 full; the recipe makes about 15, so you’ll need to bake in two batches (unless you have two muffin pans).

Bake the doughnuts for 15 to 18 minutes, or until a cake tester inserted into the center of one comes out clean. If you’re using self-rising flour, bake for the longer amount of time.

If you’re making muffins, they’ll need to bake for 23 to 25 minutes.

Remove the doughnuts from the oven, and after about 5 minutes, loosen their edges, and transfer them to a rack to cool.

To make the maple glaze: Mixed 1-2 tablespoons pure maple syrup (not the fake stuff), 1 cup powdered sugar, 1 tablespoon vanilla and 1 tablespoon milk in a sauce pan over low heat. Stir until smooth. If it’s too thick, add a little more milk. Check the taste and adjust as needed. I added more syrup.

To glaze the donuts: Place a cooling rack over parchment paper with the cooled donuts lined up on top and drizzle the glaze over the donuts. Let them dry for about 20 minutes. I kept mine in a larger plastic airtight container with parchment paper between each layer of donuts.


I hope you have a wonderful Wednesday!

7 comments:

hello erin said...

I just drooled on my computer screen...

E Hayes said...

mmm, i made pumpkin donuts last year that were amazing! I'll have to add the maple glaze this time around!

Leah said...

Looks amazing! I just ordered the donut pans, I can't wait to get them in and start making donuts on the weekends!

Leah said...
This comment has been removed by the author.
Laura {happily ever} Parker said...

This post literally had me leap up from my seat and head over to Noah's Bagels because their pumpkin bagels are back! These look delicious!!

Michelle {lovely little things} said...

I can never turn down a donut, yum!

Courtney said...

Shut the front door.

These look fan-freaking-tastic.

Bye guys. Off to go make donuts, muffins, and glaze.