Pumpkin Pie Doughnuts

Name: Pumpkin Pie Doughnuts
Ingredients: 3/4 cups Buttermilk; 1/2 cups Canned Pumpkin Puree; 1/2 cups Maple Syrup, Plus 3 Tablespoons, Divided Use; 2 Tablespoons Oil Or Melted Butter; 2 whole Eggs, Lightly Beaten; 1 teaspoon Vanilla Extract; 2 cups Flour; 2 teaspoons Baking Powder; 1 pinch Salt; 1 teaspoon Ground Cinnamon; 1/4 teaspoons Ground Nutmeg; 1/4 teaspoons Ground Ginger; 1 pinch Ground Cloves; 3 Tablespoons Milk Or Cream; 1-1/4 cup Powdered Sugar; 1/2 cups Toasted Pecans, Finely Chopped

16 ingredients

7 steps

Ingredients

3/4 cups Buttermilk
1/2 cups Canned Pumpkin Puree
1/2 cups Maple Syrup, Plus 3 Tablespoons, Divided Use
2 Tablespoons Oil Or Melted Butter
2 whole Eggs, Lightly Beaten
1 teaspoon Vanilla Extract
2 cups Flour
2 teaspoons Baking Powder
1 pinch Salt
1 teaspoon Ground Cinnamon
1/4 teaspoons Ground Nutmeg
1/4 teaspoons Ground Ginger
1 pinch Ground Cloves
3 Tablespoons Milk Or Cream
1-1/4 cup Powdered Sugar
1/2 cups Toasted Pecans, Finely Chopped

Directions

1

Preheat the oven to 425°F and grease a 6-cavity standard size donut pan. Recipe makes about 15 donuts so use as many pans as you have, or you can make them in batches.
2

In a small bowl whisk together the buttermilk, pumpkin puree, 1/2 cup maple syrup, oil, eggs and vanilla extract until combined. Set aside. In a large bowl, whisk together the flour, baking powder, salt and spices until combined. Pour the wet ingredients into the bowl with the dry ingredients, and use a spoon or spatula to mix the donut batter just until combined.
3

Pour the donut batter into a piping bag fitted with a large round piping tip (or cut a corner off a plastic zip-lock bag) and pipe the batter into the greased donut pan.
4

Bake the donuts at 425°F until they spring back when lightly touched, about 10-12 minutes. Remove from the oven and let the donuts cool in the pan for 3-4 minutes before turning them out onto a cooling rack to cool completely. Repeat with the remaining batter until all the donuts have been baked. Let them cool completely before glazing.
5

To make the glaze, in a small bowl, whisk together the remaining 3 tablespoons maple syrup and cream, and slowly whisk in the powdered sugar until a glaze forms. Add more powdered sugar or milk to reach desired consistency.
6

Dip the top of each donut into the maple glaze and return to the cooling rack. Top with chopped pecans, then let the glaze harden for at least 30-40 minutes before enjoying!
7

Note: For a gluten-free version, use a gluten-free flour bend (I used Pamela's Artisan flour blend).