Description
Delicious and moist baked pumpkin donuts topped with a sweet maple glaze. These mini donuts are perfect for fall mornings or afternoon treats.
Ingredients
Units
Scale
For the Baked Pumpkin Donuts:
- 3/4 cup all-purpose flour
- 1/4 cup oat flour (grind old-fashioned oats to make)
- 1/2 teaspoon pumpkin pie spice
- 1/2 teaspoon ground cinnamon
- 3/4 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1 large egg (room temperature)
- 1/3 cup light brown sugar
- 1/4 cup oil
- 1/2 teaspoon vanilla extract
- 1/2 cup canned pumpkin or pumpkin puree
For the Maple Glaze:
- 1 1/4 cups powdered sugar
- 3 tablespoons pure maple syrup
- 1 tablespoon dark corn syrup
- 1/2 tablespoon water
- 1/4 teaspoon ground cinnamon
Instructions
- Preheat the oven: Preheat oven to 375°F (190°C) and grease a mini donut pan.
- Prepare dry ingredients: In a bowl, combine flours, spices, baking powder, baking soda, and salt.
- Mix wet ingredients: In another bowl, whisk egg, sugar, oil, vanilla, and pumpkin.
- Combine and fill: Mix wet into dry ingredients, transfer to piping bag, and fill donut pan halfway.
- Bake: Bake for 6-7 minutes until donuts spring back when touched.
- Make glaze: Whisk glaze ingredients, dip cooled donuts, and let set on a rack.
Notes
- Best when eaten fresh.
- Leftovers can be stored in an airtight container.
- Donuts can be frozen without glaze for up to 1 month.
- Thaw in the fridge before glazing.
Nutrition
- Serving Size: 1 mini donut
- Calories: 150
- Sugar: 15g
- Sodium: 120mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 15mg
