Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ½ cup granulated sugar
- ½ cup brown sugar
- ½ cup canned pumpkin puree
- 2 large eggs
- ½ cup vegetable oil
- 1 teaspoon vanilla extract
- ¼ cup pure maple syrup (for the glaze)
- 1 cup powdered sugar (for the glaze)
- ½ teaspoon vanilla extract (for the glaze)
Instructions
- In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves.
- In a separate bowl, combine the sugars, pumpkin puree, eggs, vegetable oil, and vanilla extract.
- Gradually add the dry ingredients into the wet ingredients, mixing until just combined. Avoid overmixing.
- Preheat your oven to 350°F (175°C). Lightly grease a donut pan.
- Using a piping bag or spoon, fill the donut molds about ¾ full with batter.
- Bake for 12-15 minutes until a toothpick inserted in the center comes out clean. Let cool slightly.
- Prepare the maple glaze by whisking together powdered sugar, maple syrup, and vanilla extract until smooth. Adjust consistency with warm water if needed.
- Dip cooled donuts into the glaze and set on a wire rack. Allow glaze to set before serving.
Notes
- For a vegan version, substitute eggs with flaxseed or chia seed eggs, and use plant-based milk and sweeteners.
- Store leftovers in an airtight container at room temperature for up to 2 days or refrigerate for up to a week.
- To reheat, warm in the microwave for a few seconds for optimal softness.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 donut
- Calories: 190 kcal Kcal
- Sugar: 14 g
- Sodium: 150 mg
- Fat: 10 g
- Saturated Fat: 2 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 20 mg