Baked doughnuts are easier to make than the deep-fried variety, and a little healthier as well. These pumpkin ones are good both drizzled with a maple glaze and rolled in cinnamon-sugar, so we’ve given you both options. If you prefer just one topping, double it to make enough for all.
Pumpkin Doughnuts with Two Toppings
For the doughnuts:
2 cups (10 oz./315 g) all-purpose flour
3/4 tsp. ground cinnamon
1/2 tsp. ground nutmeg
1/2 tsp. ground cloves
2 tsp. baking powder
1/2 tsp. salt
1/4 tsp. baking soda
4 Tbs. (2 oz./60 g) unsalted butter, at room temperature
1/3 cup (3 oz./90 g) granulated sugar
1/4 cup (2 oz./60 g) firmly packed light brown sugar
1 cup (7 1/2 oz./235 g) pumpkin puree
2 eggs, lightly beaten, at room temperature
1/2 cup (4 fl. oz./125 ml) buttermilk, at room temperature
For the maple glaze:
1 Tbs. maple syrup
1 Tbs. unsalted butter
1 Tbs. firmly packed light brown sugar
Pinch of salt
3 Tbs. confectioners’ sugar
For the cinnamon-sugar:
1/4 cup (2 oz./60 g) granulated sugar
1 tsp. ground cinnamon
4 Tbs. (2 oz./60 g) unsalted butter, melted
Preheat an oven to 425°F (220°C). Spray two 6-well doughnut baking pans with vegetable oil spray.
In a bowl, whisk together the flour, cinnamon, nutmeg, cloves, baking powder, salt and baking soda; set aside.
Using an electric mixer, beat together the butter and sugars on medium speed until smooth, 3 to 5 minutes. Add the pumpkin puree and eggs, beating well until blended. Stir in the buttermilk. Add the flour mixture and beat until well blended.
Spoon the batter into a pastry bag fitted with a 1-inch (2.5-cm) plain pastry tip, or into a sealable plastic bag with one corner cut open. Pipe the batter into the prepared pans.
Bake until the doughnuts are golden brown and the centers spring back when touched, 8 to 10 minutes. Let cool in the pan on a wire rack for at least 5 minutes. Turn the doughnuts out of the pan and let cool completely on the rack, about 15 minutes.
To make the maple glaze, in a microwave-safe bowl, combine the maple syrup, butter and brown sugar. Microwave on high until the butter is melted and the mixture is bubbling, 15 to 30 seconds. Whisk in the salt and confectioners’ sugar until smooth. Set aside.
To make the cinnamon-sugar, in a shallow bowl, stir together the granulated sugar and cinnamon. Put the melted butter in another bowl.
Using a spoon, swirl the glaze onto 6 of the doughnuts. Dip the remaining 6 doughnuts in the butter and then roll in the sugar mixture to coat evenly. Serve immediately. Makes 12 doughnuts.
Find more fresh ideas for pies, cakes, tarts and
more in our new Luscious Fruit Desserts.