Ingredients:

  • 1.5 cups (190g) all-purpose flour
  • 1 tsp (5g) baking powder
  • 0.5 tsp (3g) baking soda
  • 1 tbsp (8g) ground cinnamon
  • 0.5 tsp (2g) ground ginger
  • 0.25 tsp (1g) ground nutmeg
  • 0.25 tsp (1.5g) salt
  • 0.5 cup (115g) unsalted butter, softened
  • 0.75 cup (150g) granulated sugar
  • 1 large (50g) egg, room temperature
  • 1 cup (245g) pumpkin puree
  • 1 tsp (5ml) vanilla extract
  • 1 cup (125g) powdered sugar
  • 2 tbsp (30ml) maple syrup
  • 1 tbsp (15ml) milk
  • 0.25 tsp (1g) ground cinnamon
  • 1 pinch salt

Instructions:

  1. Preheat your oven to 350°F (175°C). Grease a 12 cavity donut pan with non stick spray.
  2. Whisk together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt in a medium bowl.
  3. Beat the softened butter and granulated sugar on medium high. Continue until the mixture looks pale and fluffy (about 2-3 minutes).
  4. Beat in the egg and vanilla extract. Stop once the batter looks glossy and fully combined.
  5. Fold in the pumpkin puree using a spatula until the color is uniform and smooth.
  6. Add the dry flour mixture to the wet ingredients on low speed. Mix just until the flour streaks disappear. Do not overmix, or the donuts will get tough.
  7. Spoon the batter into the pan, filling each cavity about 3/4 full.
  8. Bake for 12-15 minutes. Take them out when the tops spring back and a toothpick comes out clean.
  9. Let them cool in the pan for 5 minutes, then move them to a wire rack.
  10. Whisk powdered sugar, maple syrup, milk, cinnamon, and salt. Dip the top of each cooled donut into the silky glaze.