Best Pumpkin Doghnut Holes With Maple Glaze Recipes

MAPLE PUMPKIN DOUGHNUTS

Maple Pumpkin Doughnuts image

Baked pumpkin doughnuts are dipped into a maple glaze and finished with some finely chopped pumpkin seeds. What a great way to satisfy your sweet tooth this fall!

Provided by sweetlab

Categories Bread Quick Bread Recipes Pumpkin Bread Recipes

Time 50m

Yield 8

Number Of Ingredients 18

Ingredients

1 teaspoon vegetable oil, or as needed
1 cup all-purpose flour
1 teaspoon baking powder
¾ teaspoon ground cinnamon
½ teaspoon ground ginger
¼ teaspoon ground nutmeg
¼ teaspoon ground allspice
¼ teaspoon salt
⅛ teaspoon ground cloves
¼ cup light brown sugar
¾ cup pumpkin puree
⅓ cup vegetable oil
⅓ cup maple syrup
¼ cup buttermilk
1 large egg
½ cup confectioners' sugar
3 tablespoons maple syrup
¼ cup finely chopped roasted pumpkin seeds

Steps:

Preheat oven to 375 degrees F (190 degrees C). Grease a doughnut pan with about 1 teaspoon vegetable oil.
Sift flour, baking powder, cinnamon, ginger, nutmeg, allspice, salt, and cloves together in a large bowl; stir brown sugar into flour mixture until well mixed.
Whisk pumpkin puree, 1/3 cup vegetable oil, 1/3 cup maple syrup, buttermilk, and egg together in a separate bowl until smooth. Stir pumpkin mixture into flour mixture until batter is just combined. Refrigerate batter for flavors to blend, 20 to 40 minutes.
Scoop about 1/4 cup batter into each doughnut well.
Bake in the preheated oven until a toothpick inserted in the center of a doughnut comes out clean, 9 to 13 minutes. Cool doughnut completely in pan. Loosen edges of each doughnut with a small offset spatula or knife and transfer to wire rack.
Whisk confectioners' sugar and 3 tablespoons maple syrup together in a small bowl until glaze is smooth.
Press doughnuts facedown into glaze to cover the top completely. Place doughnuts on a wire rack for glaze to set, 2 to 3 minutes. Sprinkle pumpkin seeds over glaze.

Nutrition Facts : Calories 275.2 calories, Carbohydrate 41.9 g, Cholesterol 23.6 mg, Fat 11.1 g, Fiber 1.3 g, Protein 3.3 g, SaturatedFat 1.7 g, Sodium 209.8 mg, Sugar 25.6 g

PUMPKIN DOGHNUT HOLES WITH MAPLE GLAZE

Pumpkin Doghnut Holes with Maple Glaze image

This one fairly screams "autumn!" A bit decadent, but very good source unknown

Provided by Lynnda Cloutier

Categories Other Desserts

Time 45m

Number Of Ingredients 12

Ingredients

vegetable oil
1 cup flour
3 tsp. baking powder
1/2 tsp. ground cinnamon
1/4 tsp. ground ginger
1/4 tsp. ground cardamom
1/4 tsp. salt
3/4 cup canned pumpkin puree
1/4 cup firmly packed light brown sugar
1 large egg, lightly beaten
1 tsp. vanilla extract
maple glaze, recipe follows

Steps:

1. In Dutch oven, pour oil to depth of 3 inches. Heat oil over medium high heat to 375.
2. Meanwhile in medium bowl, whisk together flour, baking powder, cinnamon, ginger, cardamom, and salt. In another medium bowl, mix pumpkin puree, brown sugar, egg and vanilla. Whisk together flour mixture and pumpkin mixture til smooth.
3. Using a 1 1/4 inch spring loaded ice cream scoop, drop pumpkin batter by scoopfuls into hot oil. Fry, turning at least once, for 1 1/2 to 2 minutes or til golden brown. Remove and drain on paper towels. Line a rimmed baking sheet with parchment paper. Put a wire cooking rack on top of baking sheet. Put doughnut holes on rack. Pour maple glaze over doughnut holes. Let cool completely. Store at room temperature for up to 3 days.
4. Maple Glaze: 1 1/2 cups powdered sugar 2 to 3 Tbsp. water 1/4 tsp. maple extract In small bowl, whisk together powdered sugar, water, and maple extract til smooth. use t once.