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- 1 cup pumpkin puree - 1/2 cup granulated sugar - 1/4 cup packed brown sugar - 1/2 cup buttermilk - 1/4 cup unsalted butter, melted - 2 large eggs - 1 teaspoon vanilla extract - 2 cups all-purpose flour - 1 teaspoon baking powder - 1 teaspoon baking soda - 1/2 teaspoon ground cinnamon - 1/4 teaspoon ground nutmeg - 1/4 teaspoon ground ginger - 1/2 teaspoon salt - 1 cup powdered sugar (for glaze) - 2 tablespoons pure maple syrup (for glaze) - 2-3 tablespoons milk (for glaze) Using fresh ingredients makes a big difference in taste. I love using pumpkin puree for its rich flavor. You can use canned or homemade puree. If you want a hint of sweetness, the mix of granulated and brown sugar works well. For a creamy texture, buttermilk is key. If you need a substitute, add vinegar to milk. For the glaze, powdered sugar and maple syrup create a sweet finish. You can adjust the milk to get the right glaze thickness. - For a dairy-free version, use almond milk in place of buttermilk. - You can swap all-purpose flour for gluten-free flour blends. - For sugar substitutes, try stevia or monk fruit sweetener in equal amounts. These swaps keep the flavor while meeting your dietary needs. Just make sure to adjust your baking time if you change any ingredients. - Preheat your oven to 350°F. Grease the donut pan with non-stick spray. - In a large bowl, mix together the pumpkin puree, granulated sugar, brown sugar, buttermilk, melted butter, eggs, and vanilla extract. Whisk until smooth. - Sift the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt into another bowl. - Gradually add the dry mix to the wet mix. Stir gently. Do not overmix; this keeps the donuts fluffy. - Fill each donut cavity two-thirds full with batter. - Bake for 12-15 minutes. Check doneness by gently touching the tops. They should spring back. A toothpick should come out clean from the center. - Allow the donuts to cool for 5 minutes in the pan. Then move them to a wire rack. - For glazing, mix powdered sugar, maple syrup, and milk in a bowl. Whisk until smooth. - Once cool, dip the tops of each donut into the glaze. Let the excess drip back into the bowl. - Set the glazed donuts on the wire rack. If you like, sprinkle chopped nuts on top before the glaze sets. To make fluffy donuts, use room temperature ingredients. This helps them mix well. When adding dry to wet ingredients, mix gently. Overmixing makes donuts tough. If you have leftover batter, store it in the fridge. Use it within a day for the best results. For a perfect glaze, start with the basic mix: powdered sugar, maple syrup, and milk. If the glaze is too thick, add more milk slowly. If it's too thin, add more powdered sugar. You can also add flavorings like vanilla or a pinch of cinnamon for a twist. Get creative with toppings! Chopped nuts, colorful sprinkles, or a dusting of cinnamon sugar work well. For a seasonal touch, consider adding mini pumpkins or autumn leaves. This adds charm and makes the donuts even more fun to eat! {{image_4}} You can add chocolate chips or cranberries to your pumpkin donuts. These add-ins bring a fun twist. Chocolate chips add sweetness, while cranberries give a tart bite. I love using dark chocolate for a richer taste. You can also spice it up by infusing more flavors like cloves or allspice. These spices enhance the pumpkin flavor, making your donuts even more special! If you want to switch things up, try alternatives to maple glaze. You can use vanilla or chocolate glaze for a new flavor. Flavored syrups, like caramel or hazelnut, can also be fun. Just mix powdered sugar with your syrup of choice and a bit of milk for a smooth finish. You can create a whole new experience with just a simple change! Baking donuts is easy and less messy. It gives you a lighter texture and is healthier too. On the flip side, frying yields a crispy, golden exterior. If you fry, use a deep pot and keep the oil around 350°F. This ensures even cooking. Remember to not overcrowd the pot; this helps the donuts cook evenly. Whether you bake or fry, both methods will give you delicious results! To keep your maple glazed pumpkin donuts fresh, store them at room temperature. Place them in an airtight container. If you live in a warm area, the fridge works too. Just remember to seal them well to avoid drying out. If you want to save some for later, freezing is a good option. Allow the donuts to cool completely. Wrap each donut in plastic wrap. Then, place them in a freezer bag or container. This keeps them fresh for up to three months. When you're ready to enjoy a donut, you need to reheat it right. The microwave is quick, but it can make the donut tough. Instead, use an oven. Preheat it to 350°F (175°C). Heat the donuts for about 5-7 minutes. This will keep them soft and warm. If you've frozen the donuts, let them thaw in the fridge overnight. After that, follow the same reheating steps. If the glaze looks dull, you can refresh it. Just whisk together some powdered sugar, maple syrup, and a bit of milk. Dip the tops again for a shiny finish. How long do these donuts last? When stored properly at room temperature, they stay fresh for about 3-5 days. If refrigerated, they can last up to a week. Watch for signs that the donuts are bad. If they smell off or have a strange texture, it's best to toss them. Fresh is always best for these tasty treats! Making a homemade maple glaze is easy and quick. Here’s how to do it: - In a bowl, mix 1 cup powdered sugar with 2 tablespoons pure maple syrup. - Add 2-3 tablespoons milk to reach a smooth consistency. - Whisk until you see no lumps. - If it’s too thick, add more milk a little at a time. This glaze adds a sweet and rich flavor to the donuts. You can dip the tops into the glaze or drizzle it on for a lovely finish. Yes, you can use fresh pumpkin. Here’s how they compare: - Flavor: Fresh pumpkin has a bright taste. Canned pumpkin is often richer and sweeter. - Texture: Fresh pumpkin can be a bit chunkier if not pureed well. Canned pumpkin is smooth and easy to mix. Using fresh pumpkin can make your donuts feel special, especially if you roast it first for deeper flavor. These donuts have about 180 calories per donut. Here’s a quick breakdown: - Total Fat: 6g - Saturated Fat: 3g - Carbohydrates: 28g - Sugar: 10g - Protein: 2g For lighter options, you can reduce the sugar or use whole wheat flour. You can also swap in applesauce for some of the butter to cut calories. This blog post covered how to make tasty pumpkin donuts. We explored the ingredients needed, offered helpful tips, and shared easy steps to create your own. Remember, you can make these donuts your own with flavor twists and decorations. Storing and reheating them properly will keep them fresh. Enjoy the process and savor each bite! Making these donuts can be simple and fun, giving you a treat to enjoy anytime.

Maple Glazed Pumpkin Donuts

Indulge in the ultimate fall treat with these Maple Glazed Pumpkin Donuts! Made with pumpkin puree, warm spices, and a rich maple glaze, these delightful donuts are perfect for cozy mornings or festive gatherings. Follow our simple step-by-step recipe to create 12 irresistible donuts in just 30 minutes. Click through to discover how to whip up these tasty delights and impress your friends and family this season!
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Ingredients
  

1 cup pumpkin puree (your choice of canned or freshly made)

1/2 cup granulated sugar

1/4 cup packed brown sugar

1/2 cup buttermilk (substitute with 1/2 tablespoon vinegar added to regular milk)

1/4 cup unsalted butter, melted

2 large eggs

1 teaspoon vanilla extract

2 cups all-purpose flour

1 teaspoon baking powder

1 teaspoon baking soda

1/2 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

1/4 teaspoon ground ginger

1/2 teaspoon salt

1 cup powdered sugar (for glaze)

2 tablespoons pure maple syrup (for glaze)

2-3 tablespoons milk (for glaze)

Instructions
 

Preheat your oven to 350°F (175°C) and prepare a donut pan by greasing it with non-stick cooking spray or a light coating of oil.

    In a spacious mixing bowl, combine the pumpkin puree, granulated sugar, brown sugar, buttermilk, melted butter, eggs, and vanilla extract. Whisk these ingredients together until the mixture is smooth and well-blended.

      In a separate bowl, sift together the all-purpose flour, baking powder, baking soda, ground cinnamon, ground nutmeg, ground ginger, and salt until they are thoroughly mixed.

        Gradually incorporate the dry mixture into the wet mixture, stirring gently to combine. Be careful not to overmix; the batter should be thick and smooth to ensure fluffy donuts.

          Using a spoon or a piping bag, fill each cavity of the prepared donut pan about two-thirds full with the batter.

            Bake in the preheated oven for about 12-15 minutes. The donuts are ready when they spring back to a light touch and a toothpick inserted into the center comes out clean.

              Once baked, let the donuts cool in the pan for approximately 5 minutes. Then, carefully transfer them to a wire rack to cool completely.

                While the donuts are cooling, prepare the glaze. In a bowl, whisk together the powdered sugar, maple syrup, and milk until the mixture is smooth and has a drizzle-worthy consistency. If it's too thick, add more milk gradually until you achieve the desired texture.

                  Once the donuts have cooled completely, dip the tops of each donut into the glaze, allowing the excess to drip back into the bowl. Place the glazed donuts back on the wire rack to set.

                    For an optional touch of texture and flavor, sprinkle some chopped pecans or walnuts over the glaze before it sets.

                      Prep Time: 15 minutes | Total Time: 30 minutes | Servings: 12 donuts

                        - Presentation Tips: Arrange the donuts on a decorative platter. For an inviting display, add a few autumn leaves or small pumpkins around the base for a seasonal touch.