It is barely September and already I am craving all things pumpkin. This recipe was first shared with About a Mom readers on September 11, 2014. I think it’s time to whip up another batch of these doughnuts.
Two winters ago I picked up a couple of doughnut pans for making baked doughnuts. I made spiced cake doughnuts a couple of times, which were delicious, but then forgot about the pans which had been tucked away in the back of a cabinet. While digging for something else this morning, my Mom came across the pans which set us on an unexpected path this afternoon. It’s funny how a days plans can change when you get a sudden craving for doughnuts.
I have been feeling a bit under the weather lately, and haven’t at all been motivated to write on this blog or do anything for that matter. These tasty baked Pumpkin Pecan Doughnuts with Maple Glaze excited me enough to lick my sticky fingers clean and share the recipe with you.
Thanks for helping with my writer’s block, Mom!
Related Recipe: Baked Pumpkin French Toast with Maple Glaze
Pumpkin Pecan Doughnuts with Maple Glaze
1 cup all-purpose flour
1 tsp baking powder
1/4 tsp salt
1 1/2 tsp cinnamon
1/4 tsp cloves
1/4 tsp ginger
1/4 tsp nutmeg
1/4 cup brown sugar
1/2 cup white sugar
1/3 cup pumpkin puree
1/2 tsp vanilla extract
2 tbsp canola oil
1/4 cup pecans, chopped
For the Maple Glaze:
1/2 cup powdered sugar
1 tsp vanilla extract
a few tbsp pure maple syrup, to taste
little drizzle of water (start at 1 tsp and increase, slowly, until desired consistency)
chopped pecans for sprinkling over top
Preheat oven to 375 degrees.
In a large bowl, mix together flour, baking powder, salt, cinnamon, ginger, cloves and nutmeg.
In a medium-sized bowl, lightly beat the eggs. Add both sugars, vanilla extract, oil, and pumpkin puree to eggs and mix.
Pour wet ingredients into dry. Combine, being careful to not overmix. Stir in chopped pecans.
Spoon mixture into doughnut pan wells about 2/3 to 3/4 of the way full. I filled mine 3/4 of the way full and got 7 doughnuts. Filling 2/3 of the way full should yield you 8 doughnuts.
Bake 10-12 minutes, or until a toothpick inserted into the thickest part comes out clean.
Invert donuts onto wire rack to cool completely.
Whisk together all ingredients for the glaze, minus the chopped pecans, until smooth and to your preferred consistency. Dip smoothest side of donuts into glaze.
Sprinkle chopped pecans over top and let harden.
Related Recipe: Pumpkin Cream Cheese Muffins
Baked Pumpkin Pecan Doughnuts with Maple Glaze
Yield 8 doughnuts
- 1 cup all-purpose flour
- 1 tsp baking powder
- 1/4 tsp salt
- 1 1/2 tsp cinnamon
- 1/4 tsp cloves
- 1/4 tsp ginger
- 1/4 tsp nutmeg
- 1/4 cup brown sugar
- 1/2 cup white sugar
- 2 eggs
- 1/3 cup pumpkin puree
- 1/2 tsp vanilla extract
- 2 tbsp canola oil
- 1/4 cup pecans, chopped
- For the Maple Glaze:
- 1/2 cup powdered sugar
- 1 tsp vanilla extract
- a few tbsp pure maple syrup, to taste
- little drizzle of water (start at 1 tsp and increase, slowly, until desired consistency)
- chopped pecans for sprinkling over top
- Preheat oven to 375 degrees.
- In a large bowl, mix together flour, baking powder, salt, cinnamon, ginger, cloves and nutmeg.
- Pour wet ingredients into dry. Combine, being careful to not over-mix. Stir in chopped pecans.
- Bake 10-12 minutes, or until a toothpick inserted into the thickest part comes out clean.
- Invert donuts onto wire rack to cool completely.
- Sprinkle chopped pecans over top and let harden.