Recipe Background
Fall flavors in the best coffeeshop style? Count us in! With the Best Pumpkin Donuts, you get a light and fluffy donut base made with real pumpkin and warm autumnal spices. Topped with a homemade maple-cinnamon glaze, these donuts are the perfect sweet treat for cozy mornings or afternoon snacks. Best Pumpkin Donuts are sure to become a seasonal favorite... maybe one you enjoy throughout the year!
Fall flavors in the best coffeeshop style? Count us in! With the Best Pumpkin Donuts, you get a light and fluffy donut base made with real pumpkin and warm autumnal spices. Topped with a homemade maple-cinnamon glaze, these donuts are the perfect sweet treat for cozy mornings or afternoon snacks. Best Pumpkin Donuts are sure to become a seasonal favorite... maybe one you enjoy throughout the year!
Ingredients
For the donuts:
- 1 cup all-purpose flour
- 1 cup whole-wheat pastry flour
- 1/2 cup sugar
- 1/2 teaspoon cinnamon
- 1/4 teaspoon ground ginger
- 1/8 teaspoon allspice
- 1/8 teaspoon nutmeg
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 2/3 cup pumpkin purée
- 1/4 cup milk
- 1/4 cup Greek yogurt
- 2 tablespoons unsalted butter melted
- 2 large eggs
- 1 teaspoon vanilla extract
For the maple glaze:
- 3/4 cup confectioners' sugar
- 1 1/2 teaspoons cinnamon
- 3 tablespoons pure maple syrup
- 1 tablespoon milk plus more, to taste
Directions
- Preheat the oven to 400 degrees F.
- Coat a 12-cup donut pan with nonstick spray.
- In a large bowl, add the all-purpose flour, the whole-wheat flour, the sugar, 1/2 teaspoon of the cinnamon, the ginger, the allspice, the nutmeg, the baking powder, and the salt and whisk to combine.
- In a large glass measuring cup or a separate bowl, add the pumpkin purée, 1/4 cup of the milk, the yogurt, the melted butter, the eggs, and the vanilla and whisk to combine.
- Add the wet ingredients mixture to the dry ingredients mixture and using a rubber spatula, stir until just combined into a batter.
- Scoop the batter into the cups of the prepared donut pan.
- Bake until the donuts are slightly browned and spring back when touched, about 7-9 minutes.
- Transfer the donuts from the oven and allow them to cool for 10 minutes.
- In a bowl, add the confectioners' sugar, the remaining cinnamon, the maple syrup, and 1 tablespoon of the remaining milk and whisk until it forms a smooth glaze. If the glaze is too thick, add the extra milk, a little at a time, until it reaches the desired consistency.
- Dip the tops of the donuts into the glaze.
- Allow the glaze to set on the donuts.
- Serve.
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