Description
Delight in these moist and flavorful Pumpkin Donuts topped with a luscious Maple Bourbon Glaze. Perfectly spiced with pumpkin pie spice and enhanced by the rich sweetness of maple syrup and a hint of bourbon, these baked donuts offer a cozy treat ideal for autumn or any time you crave a seasonal dessert.
Ingredients
Donuts
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 2 teaspoons pumpkin pie spice
- ½ teaspoon salt
- ¾ cup canned pumpkin puree (NOT pumpkin pie filling)
- ½ cup packed brown sugar
- 1 large egg
- 2 tablespoons avocado or olive oil
- 1 teaspoon vanilla extract
Maple Bourbon Glaze
- ⅓ cup maple syrup
- 2 tablespoons bourbon
- 3 tablespoons unsalted butter
- 1 cup powdered sugar
- Pinch of salt
Instructions
- Preheat and prepare: Preheat your oven to 325°F (163°C). Spray a donut pan thoroughly with nonstick spray to ensure easy removal after baking.
- Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, pumpkin pie spice, and salt to blend the spices and leavening evenly.
- Mix wet ingredients: In another bowl, whisk the canned pumpkin puree, packed brown sugar, large egg, avocado or olive oil, and vanilla extract until smooth and well combined.
- Combine wet and dry: Slowly fold the dry ingredients into the wet pumpkin mixture. Stir gently until just combined, being careful not to overmix to keep the donuts tender.
- Fill the pan: Spoon the batter into the prepared donut pan, filling each donut cavity about ¾ full. Alternatively, you can use a piping bag for a cleaner, easier fill.
- Bake the donuts: Place the pan in the preheated oven and bake for 15–20 minutes, or until the donuts are set and spring back slightly when pressed. Let them cool in the pan for 10 minutes, then transfer to a cooling rack to cool completely.
- Make the glaze reduction: In a small pot over medium heat, place the maple syrup and bring it to a simmer. Reduce the syrup by about half to concentrate the sweetness and flavor.
- Add bourbon and butter: Whisk the bourbon into the reduced syrup, then add the unsalted butter, stirring until it melts completely and the mixture is smooth.
- Prepare the glaze: Remove the pot from the heat and gradually whisk in the powdered sugar a little at a time until a smooth glaze forms. Stir in a pinch of salt to balance the sweetness and allow the glaze to cool slightly so it thickens just enough for dipping.
- Glaze the donuts: Dip each cooled donut into the warm maple bourbon glaze, coating it well. Return the glazed donuts to the cooling rack and let them sit until the glaze sets, approximately 10 minutes.
Notes
- Use canned pumpkin puree, not pumpkin pie filling, for the best texture and flavor.
- If you don’t have a donut pan, try using a muffin tin, filling the wells less for a donut-hole effect.
- The glaze thickens as it cools; if it gets too thick, gently warm it back up and whisk to restore dip-ability.
- Store leftover donuts in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.
- For a non-alcoholic version, omit bourbon and substitute with additional maple syrup or a splash of vanilla extract.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
