Maple Glazed Pumpkin Donuts

We used Bell-View’s Grade A Maple Syrup to make this cake! Just in time for Fall!

INGREDIENTS:

Donut:

  • 3 ½  cups flour

  • 4 tsp. pumpkin pie spice

  • 1 tsp. baking powder

  •  ½  tsp. baking soda

  •  ¼ tsp. salt

  •  2 cups pumpkin purée

  • 1 cup granulated sugar

  • 1 cup firmly packed light brown sugar

  • ½ cup vegetable oil

  • 2 large eggs

  • 4 tsp. vanilla extract

  • 2 tsp. Bell-View Grade A Maple Syrup

Glaze:

  • 2 cups powdered sugar

  • 4 tbsp. Bell-View Grade A Maple Syrup

  • 4 tsp. Half & Half

Cinnamon Sugar Dusting:

  • ½ cup granulated sugar

  • 1½ teaspoons ground cinnamon

  • Melted Butter

DIRECTIONS:

  1. Preheat the oven to 350F. Grease 4, 6-well donut pans (or break the batch in half) .

  2. In a large bowl, mix dry ingredients. Then, in another large bowl, whisk together wet ingredients.

  3. Pour the wet mixture into the flour mixture. Fold together with a spatula until the flour is fully combined. (Batter will be thick.)

  4. Transfer the dough to a piping bag or large zip-top bag with one corner snipped. Pipe the dough into the wells of the pan, filling about 1/2 to 2/3 full.

  5. Bake for 12 minutes or until a toothpick inserted in the center comes out clean. Let cool in the pans for 5 minutes.

  6. Then bit the bottom of the donuts in the cinnamon sugar mixture, set aside.

  7. In a medium bowl, sift the powdered sugar. Whisk in the maple syrup. Whisk in the water or milk, adding more if a thinner consistency is desired. Dip warm donuts in glaze. Let cool on a wire rack.

  8. Add bits of cinnamon sugar to the top of the donuts.

Where to?