baked pumpkin spice doughnuts
It's September, so it's PUMPKIN TIME SUCKERS.
Ingredients
- 4 tbsp butter, melted
- 1/2 cup sugar
- 2 eggs, at room temperature
- 1 tbsp vanilla extract
- 1/3 cup pumpkin puree
- 3/4 cup plain whole milk Greek yogurt, at room temperature
- 2 cups all purpose flour
- 2 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp nutmeg
- 1/4 tsp ground clove
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/4-1/3 cup buttermilk, at room temperature
maple glaze
- 2 cups powdered sugar
- 1/2 cup pure maple syrup
- 2 tsp vanilla extract
- 1/2 tsp ground cinnamon
Instructions
- Place a paper towel in a fine mesh sieve. Measure the pumpkin over the paper towel, then add another paper towel atop. This will drain extra moisture from the pumpkin for a better doughnut texture.
- Preheat oven to 350 degrees. Grease two 6-slot doughnut pans with oil or butter.
- In a large bowl, whip the butter and sugar until combined. Beat in the eggs, one at a time, then the vanilla, drained pumpkin puree, and yogurt. Add the flour, cinnamon, ginger, nutmeg, cloves, baking powder, and baking soda. With the mixer running, stream in 1/4 cup of buttermilk. If the batter is extremely thick, add additional buttermilk 1 tablespoon at a time. It should not be pourable, but scoopable.
- Transfer the batter to a piping bag, or a ziptop bag with a corner snipped out. Pipe the batter into each doughnut slot about 2/3 of the way full.
- Bake for 10-12 minutes until the centers are set and an inserted toothpick emerges with just a few moist crumbs. Cool 5 minutes in the pan, then carefully run a butter knife around the edges and move each doughnut to a wire rack. Cool completely.
- When the doughnuts are cool, make the glaze. Combine the powdered sugar, maple syrup, vanilla, and cinnamon. The glaze should be thick, but still slightly drippy. If it's too thick, add maple syrup a tablespoon at a time to get the desired consistency.
- Place a piece of parchment beneath the wire rack. Dunk each doughnut into the glaze, letting excess drip back into the bowl, and set back on the wire rack. Serve immediately, preferably with coffee!
Notes
*To make ahead: Prepare the doughnuts through step 5, but do not glaze. When they're cooled, place in an airtight container at room temperature for up to 3 days, the fridge for a week, or the freezer for a month.