Ingredients:

  • 2 cups (250g) all-purpose flour
  • ¾ cup (150g) granulated sugar
  • 2 tsp (10g) baking powder
  • 1 tsp (2g) ground cinnamon
  • ½ tsp (1g) ground ginger
  • ¼ tsp (1.5g) salt
  • 1 cup (245g) canned pumpkin puree
  • ½ cup (113g) unsalted butter, melted
  • 1 large egg (50g)
  • ¼ cup (60ml) milk
  • 1 tsp (5ml) vanilla extract
  • 1 cup (120g) powdered sugar
  • 2 tbsp (30ml) pure maple syrup
  • 2 tbsp (30ml) milk or cream
  • ½ tsp (2.5ml) vanilla extract

Instructions:

  1. Preheat your oven to 350°F (175°C). Grease your donut pan thoroughly.
  2. In a medium bowl, whisk together the flour, sugar, baking powder, cinnamon, ginger, and salt.
  3. In a large bowl, beat the pumpkin puree, melted butter, egg, milk, and vanilla until smooth.
  4. Gently fold the dry ingredients into the wet until just combined; do not overmix.
  5. Spoon the batter into the greased donut pan, filling each cavity about ¾ full.
  6. Bake for 12–15 minutes until the donuts spring back lightly when touched. Let them cool in the pan for 5 minutes before transferring to a wire rack.
  7. Whisk the powdered sugar, maple syrup, vanilla, and milk in a small bowl until the glaze is velvety and smooth.
  8. Dip the tops of the cooled donuts into the glaze, swirling slightly to create an even coating. Let the glaze set for 10 minutes before serving.