Looking for more fall treats? You might like these Cinnamon Sugar Pumpkin Donuts, Pumpkin Donuts With Cream Cheese Glaze, Mini Pumpkin Pie, and Small-batch Chocolate Chip Pumpkin Cookies. If you follow me on Instagram, you might have, via the stories feature, seen me testing these doughnuts a few weeks ago in August. It felt almost sacrilegious cracking open a can of pumpkin puree before September, but it was so worth it so that I could have this recipe ready for you today, because, guys. These. Donuts. Are. AMAZING.
Remember last week when I was fighting with the water content in pumpkin puree to make pumpkin shortbread cookies? That is NOT a problem this week, because pumpkin puree makes these pumpkin donuts so moist and soft. I could happily eat them plain, straight out of the oven with a cup of coffee. But we’re not going to do that. Instead we are topping these babies off with a killer maple glaze. I hate to even call it a glaze, because this stuff so thick, it’s practically maple frosting. For years I’ve been trying to recreate the type of glaze that you find on the best bakery maple bars, and this is it!
The really great thing about my Pumpkin Donuts With Maple Glaze is that they are extremely quick and easy to throw together. BUT, I definitely recommend inviting some friends over to enjoy them with you! These things are so tasty you are not going to want to stop at just one. Though, at a surprisingly low 180 calories each, having an extra wouldn’t be the worst thing in the world… 😉
Pumpkin Donuts With Maple Glaze Recipe Notes
This maple glaze is made with maple extract, and unfortunately, you cannot substitute maple syrup for the extract (imitation extract is fine). Maple extract is waaaaaay more concentrated, and you just won’t get the strong maple flavor you are looking for with syrup.You can order extract online* or find it in the baking aisle at most large grocery stores. I started stocking maple extract a couple of years ago, and find that it’s one of those ingredients you start finding a million uses for once you know it’s in your cupboard. If you don’t own a donut pan, I recommend this one.* It’s the pan I own, and I’ve been very happy with it. You can also make these in a muffin tin. Fill tins 2/3 of the way full (it should make about 10) and cook for 8-10 minutes.
This recipes uses 1/3 cup of pumpkin puree, meaning if you open a new 15-ounce can, you will have a ton of puree left over. Check out my post What to Do With Leftover Pumpkin Puree for some ideas on what to do with the rest of the can. Donuts Adapted From Live Well Bake Often Maple Glaze Adapted From Butter With a Side of Bread
