Baked pumpkin doughnuts are dipped into a maple glaze and finished with some finely chopped pumpkin seeds. What a great way to satisfy your sweet tooth this fall!
Ingredients
- vegetable oil: 1 tsp (or as needed)
- all-purpose flour: 1 cup
- baking powder: 1 tsp
- ground cinnamon: 0.75 tsp
- ground ginger: 0.5 tsp
- ground nutmeg: 0.25 tsp
- ground allspice: 0.25 tsp
- salt: 0.25 tsp
- ground cloves: 0.125 tsp
- light brown sugar: 0.25 cup
- pumpkin puree: 0.75 cup
- vegetable oil: 0.33333 cup
- maple syrup: 0.33333 cup
- buttermilk: 0.25 cup
- egg: 1 piece
- confectioners' sugar: 0.5 cup
- maple syrup: 3 Tbsp
- roasted pumpkin seeds: 0.25 cup (finely chopped)
Metric Conversion
Stages of cooking
-
Preheat oven to 375 degrees F (190 degrees C). Grease a doughnut pan with about 1 teaspoon vegetable oil.
-
Sift flour, baking powder, cinnamon, ginger, nutmeg, allspice, salt, and cloves together in a large bowl; stir brown sugar into flour mixture until well mixed.
-
Whisk pumpkin puree, 1/3 cup vegetable oil, 1/3 cup maple syrup, buttermilk, and egg together in a separate bowl until smooth. Stir pumpkin mixture into flour mixture until batter is just combined. Refrigerate batter for flavors to blend, 20 to 40 minutes.
-
Scoop about 1/4 cup batter into each doughnut well.
-
Bake in the preheated oven until a toothpick inserted in the center of a doughnut comes out clean, 9 to 13 minutes. Cool doughnut completely in pan. Loosen edges of each doughnut with a small offset spatula or knife and transfer to wire rack.
-
Whisk confectioners' sugar and 3 tablespoons maple syrup together in a small bowl until glaze is smooth.
-
Press doughnuts facedown into glaze to cover the top completely. Place doughnuts on a wire rack for glaze to set, 2 to 3 minutes. Sprinkle pumpkin seeds over glaze.
