Description
These baked pumpkin doughnuts are crisp on the outside, light and fluffy on the inside, and drizzled in maple cinnamon glaze!
Ingredients
- 28 grams Unsalted Butter, melted
- 100 grams Granulated Sugar
- 1 Large Egg
- 75 grams Pumpkin Puree
- 1 teaspoon Vanilla Extract
- 250 grams Plain Flour
- 1 teaspoon Baking Powder
- ¼ teaspoons Baking Soda
- 1 teaspoon Ground Cinnamon
- ½ teaspoons Ground Ginger
- ¼ teaspoons Ground Nutmeg
- ¼ teaspoons Salt
- 120 milliliters Milk
- FOR THE GLAZE:
- 60 milliliters Milk
- 1 teaspoon Ground Cinnamon
- 1 Tablespoon Maple Syrup
- Pinch Of Salt
- 250 grams Icing Sugar
Preparation
Preheat the oven to 350ºF (176ºC). Spray a doughnut tin with cooking spray, and set aside.
In a medium bowl, mix together the butter and sugar until smooth. Beat in the egg, pumpkin puree, and vanilla until combined.
Sift together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt, then stir into the sugar mixture alternating with the milk until combined. Do not over-mix.
Spoon the batter into each doughnut cavity and bake for 10 minutes. Remove from the oven and transfer doughnuts to a wire rack to cool for about 10 minutes.
In a small bowl, mix together the ingredients for the glaze in a small bowl. If the glaze is a little too thick, add a splash of milk or as needed to thin it out a little more. Dip the tops of each donut into the glaze and transfer back to the wire rack to let the glaze harden.
