Ingredients:
For the Donuts:
1 1/2 cups all-purpose flour
1 cup granulated sugar
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1/4 teaspoon salt
1/2 cup canned pumpkin (not pumpkin pie filling)
1/4 cup milk
1/4 cup vegetable oil
1 large egg
1 teaspoon vanilla extract
For the Maple Glaze:
1 cup powdered sugar
2 tablespoons pure maple syrup
1 tablespoon milk (or more for desired consistency)
Directions:
Preheat the Oven: Preheat your oven to 350°F (175°C). Grease a donut pan or lightly spray with non-stick cooking spray.
Prepare the Donut Batter: In a large bowl, whisk together flour, sugar, baking soda, baking powder, cinnamon, nutmeg, ginger, and salt. In another bowl, mix together pumpkin, milk, oil, egg, and vanilla extract. Gradually add the wet ingredients to the dry ingredients, stirring until just combined.
Fill the Pan: Spoon the batter into the donut pan, filling each cavity about 2/3 full. Smooth the tops with a spatula.
Bake: Bake for 12-15 minutes, or until a toothpick inserted into the center comes out clean. Allow donuts to cool in the pan for a few minutes before transferring to a wire rack to cool completely.
Prepare the Maple Glaze: In a medium bowl, whisk together powdered sugar, maple syrup, and milk until smooth. Adjust the milk as needed to achieve a pourable consistency.
Glaze the Donuts: Dip the cooled donuts into the maple glaze, allowing any excess to drip off. Place donuts back on the wire rack to let the glaze set.
Prep Time: 15 mins | Cooking Time: 12-15 mins | Total Time: 30 mins
Kcal: 220 | Servings: 12
