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Pumpkin Donuts with Maple Icing

These soft, cakey donuts have just the right amounts of autumn spice.
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Course Dessert, Snack
Cuisine American

Ingredients
  

For the Pumpkin Donuts

  • 1 cup all-purpose flour leveled
  • 1 teaspoon baking powder
  • 2 teaspoons pumpkin pie spice
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon kosher salt
  • 1/2 cup brown sugar
  • 1/2 cup pumpkin purée
  • 1/2 cup milk
  • 1 large egg room temperature
  • 2 tablespoons unsalted butter melted and slightly cooled
  • 1 teaspoon pure vanilla extract

For the Maple Glaze

  • 1 cup powdered sugar
  • 1/2 teaspoon ground cinnamon
  • 2 tablespoons pure maple syrup
  • 1 tablespoon milk use more as needed
  • 1 pinch kosher salt

Instructions
 

To make the Pumpkin Donuts

  • Preheat oven to 350 degrees. Spray a donut pan (6-count pan) with nonstick cooking spray and set aside. In a large mixing bowl, whisk together the flour, baking powder, pumpkin pie spice, nutmeg, and salt. In a separate mixing bowl, mix together the brown sugar, pumpkin, milk, egg, butter, and vanilla extract. Mix well. Add the dry ingredients to the wet ingredients, lightly sitrring until just combined.
  • Place donut filling into an icing bag or a zip-top bag. If you are using a zip-top bag, cut an opening for piping the mixture into the donut pan. Pipe the batter evenly between all 6 donut cavities.
  • Bake at 350 degrees for 8 minutes or until a toothpick inserted into the donuts comes out clean.
  • Remove from oven and allow to cool for 3 minutes, or until you can easily handle the donuts. Remove the donuts to a cooking rack placed over wax paper and continue to allow the donuts to cool while you make the icing.

For the Maple Glaze

  • In a medium bowl, mix together the powdered sugar, cinnamon, maple syrup, milk, and salt until well combined. If the icing is a little too thick, add a splash of milk to thin it out.
  • Dip the tops of each cooled donut into the glaze and transfer back to the wire rack to let the glaze harden for about 10-15 minutes. I like to dip them a second time for a thicker coat of icing. Serve and enjoy!
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