I like donuts. Like any normal person. They’re yummy, right? We don’t have them very often, because they’re DONUTS. Not so much known for being healthy. Then, I saw all these recipes for baked donuts and I realized what a brilliant thing it was. So I got my hands on some of those new-fangled donut pans and I tried some recipes. These Pumpkin Gingerbread Donuts were the first ones that were definite winners, so I’m sharing them with you.
In trying a bunch of different recipes for these baked donuts, this is what I found:
1. Some are better than others.
2. Baked donuts are just as hard to resist as fried ones.
3. I should make them. A lot. All sorts.
That brings us to this recipe. Pumpkin and gingerbread in a donut. With a maple glaze.
Yes. They are delicious.
And my whole family loved them and devoured them. You may think that’s not unusual, but it is. Even for a donut, and especially for something with pumpkin in it.
My husband, in particular, does not like pumpkin. He’s also really picky about donuts. He has always preferred cake donuts. And so these baked donuts definitely fit for him.
In particular, these Pumpkin Gingerbread Donuts have all the best flavors of fall, plus they’re covered in a maple glaze.
- 1 3/4 cups flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 1 teaspoon ginger
- 1/2 teaspoon nutmeg
- 1/2 teaspoon allspice
- 1/8 teaspoons ground cloves
- 1/3 cup vegetable oil
- 1/2 cup brown sugar
- 1 egg
- 1 1/2 teaspoon vanilla extract
- 3 tablespoons molasses
- 2/3 cup canned pumpkin
- 1/3 cup milk
- for the glaze:
- 1 1/2 cups powdered sugar
- 1/2 teaspoon corn syrup
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon maple extract
- 3 tablespoons pure maple syrup
- 2-3 tablespoons hot water
- Preheat oven 350 F. Spray a donut pan (or mini donut pan, or muffin tin) and set aside.
- In a bowl, mix flour, baking powder, salt and spices together and set aside.
- In a large bowl (or the bowl of an electric mixer fitted with the paddle attachment) mix together oil, brown sugar, egg, vanilla, pumpkin, molasses and milk until combined.
- Slowly add the dry ingredients into the mixture and stir until just combined, careful not to over mix.
- Putting the batter in a Ziploc bag with the corner snipped, or carefully using a spoon, fill the donut pan. You should fill each cup, but not to overflowing (muffins should be 3/4 full). Bake for 8-9 minutes, until donuts spring back when gently pressed (if you're using a larger donut pan, allow them to bake for 10-12 minutes and about 15 for muffins).
- Turn donuts out onto a wire rack and allow to cool for a few minutes.
- For the maple glaze: In a medium bowl whisk together the confectioners’ sugar, corn syrup, vanilla extract, maple extract, and maple syrup. Whisk in enough of the hot water to yield a thin glaze.
- When the donuts (or muffins) are cool enough to handle, dip one side (or whole top of muffin) in the glaze and put the back on cooling rack. Make sure to put a cookie sheet or some paper towels underneath the cooling rack to make clean-up a bit easier. Let them cool and then enjoy!
Adapted from Blue-Eyed Bakers
You might also enjoy:
Pumpkin Buttermilk Pancakes