Ingredients
Scale
- 1 cup pumpkin puree (canned or fresh)
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1/4 cup brown sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 2 large eggs
- 1/2 cup vegetable oil or melted butter
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 375°F (190°C). Grease a nonstick donut pan or line a baking sheet with parchment paper.
- In a large mixing bowl, whisk together pumpkin puree, eggs, oil and vanilla until smooth.
- In a separate bowl, sift together flour, sugars, baking powder, baking soda, salt, cinnamon, and nutmeg.
- Gradually add dry ingredients to the wet mixture, stirring gently until just combined. Avoid overmixing.
- Fill the donut molds or spoon batter onto the baking sheet to form circular shapes, using a piping bag if desired.
- Bake for 15-18 minutes or until a toothpick inserted in the center comes out clean.
- Allow the donuts to cool slightly on a wire rack.
- Prepare the maple glaze by mixing powdered sugar, maple syrup, and a splash of milk until smooth.
- Dip cooled donuts into the glaze and place on a wire rack to set. Optional: top with cinnamon sugar or chopped nuts.
Notes
- Use fresh pumpkin or canned pumpkin puree for best flavor.
- Can be stored in an airtight container at room temperature for 2 days or refrigerated for up to 5 days.
- Reheat donuts briefly in the microwave for softening or warm in the oven for a fresher feel.
- Enhance flavor with toppings like toasted pecans, streusel, or caramel drizzle.
- Prep Time: 10 minutes
- Cook Time: 15-18 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 donut
- Calories: 220 Kcal
- Sugar: 14g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 2.5g
- Unsaturated Fat: 7.5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 30mg