Although we are in the middle of our “False Fall” here in New England- a period in early September where we have a week or so of refreshingly cooler temperatures and rainy days before Summer abruptly and briefly reemerges for a final bow that includes scorching heat and stifling humidity- I’ve already started the process of preparing some seasonal-inspired recipes so I’m ready to go for when Autumn not only officially arrives- but actually stays put for a couple of months.
I knew I wanted to kickoff my Fall recipe series with something pumpkin-flavored, and seeing as how it’s been quite some time since I shared a doughnut recipe (I believe my last one was in early 2020!)– I knew these pumpkin and maple-infused ones would be a hit and a great way to mentally get into the season.
This recipe is super easy and doesn’t take long at all to pull off. I managed to whip up a dozen of these in-between getting my Fall décor out of storage- and these were a much-deserved reward for all the heavy lifting!
WHAT YOU’LL NEED:
12 SERVINGS:
FOR THE DOUGHNUTS:
- 2 cups all-purpose flour
- 1½ teaspoons baking powder
- 1½ teaspoons pumpkin pie spice
- ¾ teaspoon kosher salt
- ¼ teaspoon baking soda
- ½ cup unsalted butter, melted
- 1 cup light brown sugar, packed
- 2 large eggs
- 1 cup canned pumpkin puree
- 2 teaspoons vanilla extract
FOR THE MAPLE GLAZE:
- ¾ cup maple syrup
- 1½ tablespoons unsalted butter
- 1 teaspoon vanilla extract
- ¼ teaspoon kosher salt
- ¼ cup confectioners’ sugar
WHAT YOU’LL DO:
1. Preheat the oven to 400°F. Lightly coat a doughnut pan with non-stick spray.
2. MAKE THE DOUGHNUTS: In a large bowl, combine flour, baking powder, pumpkin pie spice, salt and baking soda until evenly mixed.
3. In the bowl of an electric mixer fitted with the paddle attachment, beat butter and sugar on medium-high until well combined, about 1-2 minutes. Beat in eggs, one at a time, until well combined. Beat in the pumpkin puree and vanilla until just combined. Gradually add flour mixture to sugar mixture at low speed, beating just until incorporated
4. Scoop the batter evenly into the donut pan. Place into oven and bake for 10-12 minutes, or until donuts are slightly browned.
5. MAKE THE GLAZE: Heat the maple syrup in a small saucepan over medium heat until reduced to ½ cup, about 5 minutes. Whisk in butter, vanilla and salt until the butter has melted. Whisk in confectioners’ sugar until smooth and even.
6. When the donuts are done, cool for 10 minutes and dip the tops into the glaze. Allow glaze to set before serving.
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I highly recommend serving these doughnuts while they’re still warm. They’re soft, crumbly, a little gooey- and packed with so much Fall flavor. And, if you’re feeling like adding a little something extra- you can sprinkle a pinch of salt and/or some crumbled bacon onto the glaze as it’s setting for a burst of unexpected crunch with each bite.
This is definitely the best season for food- hands down!
xo
Coffee & Chiffon 