Need a quick dessert? Not tired of pumpkin yet? Here you go – ready for the oven in about 10 minutes, and the glaze just takes minutes. Not only will the house smell amazing, dessert will be awesome!
Spend a few dollars and buy yourself a silicone donut mold, I’ve had so much fun with it!
Doughnuts: 2 cups all-purpose flour 2 teaspoons pumpkin pie spice 2 teaspoons baking powder 1 teaspoon kosher salt One 15-ounce can pumpkin puree 1 1/2 cups sugar 1/3 cup vegetable oil 4 tablespoons (1/2 stick) unsalted butter, melted 1 teaspoon vanilla extract 3 large eggs For the doughnuts: Preheat the oven to 350 degrees F. Whisk the flour, pumpkin pie spice, baking powder and salt together in a medium bowl. Beat the pumpkin puree, sugar, vegetable oil, butter, vanilla and eggs and together in another large bowl until smooth. Add the flour mixture to the pumpkin mixture and beat until just combined. Fill three 6-cup nonstick doughnut pans with the batter so that each mold is almost full. Smooth the tops with a moistened finger. (I always put my batter into a ziplock bag and pipe it into the molds, so much easier, and way less messy) Bake the doughnuts until a wooden pick inserted into the center comes out clean, about 15 minutes. Invert the doughnuts onto a cooling rack.
(I never seem to have pumpkin pie spice, so you can easily mix up 1 tsp cinnamon, 1/2 tsp ground ginger and 1/4 tsp each of cloves and freshly ground nutmeg to equal the 2 tsp)
Dry ingredients whisked, and the wet stuff in my stand mixer, but you could easily do it all by hand, it only takes a few minutes to come together.
Once you get it all together, don’t overtax! Just enough to bring it all together.
Glaze: 1/4 cup unsalted butter 1/2 cup pure maple syrup 1 cup sifted confectioners’ sugar (this is important – gets rid of lumps!) optional: 1/2 teaspoon maple extract
Heat butter and maple syrup in small sauce pan, just until butter is melted. Quickly whisk in the sifted confectioners’ (icing) sugar until smooth.
It is best if you make this before the donuts as that allows the glaze to thicken slightly.
Dip the slightly cooled donuts in the glaze and allow to cool. Best served that day, but no one is going to complain about a day old donut! This makes enough to generously DOUBLE DIP about 12 donuts. Seriously, go for the double dip, that maple glaze is killer good and courtesy of Sally’s Baking Addiction – check out her blog, all her recipes are great.
The donuts however, come from Valerie Bertinelli’s show and I’ve never had a fail on one of her recipes – they are so good and usually pretty quick to make.