Yield: 16 donuts
2 cups (280 g) Cup4Cup Multipurpose Flour
¼ cup (50 g) granulated sugar
½ cup (110 g) brown sugar, packed
2 teaspoons (6 g) baking powder
¼ teaspoon (1.5 g) baking soda
½ teaspoon (2 g) kosher salt
1 ½ teaspoon (3 g) pumpkin pie spice
½ teaspoon (1 g) ground cinnamon
1 cup (228 g) canned pumpkin puree
1/3 cup (80 g) milk
2 large eggs, at room temperature
¼ cup + 2 tablespoons (82 g) coconut oil, melted
1 teaspoon (5 g) vanilla extract
For Maple Glaze:
¼ cup (55 g) butter
¼ cup (75 g) maple syrup
1 2/3 cups (153 g) powdered sugar
- Preheat oven to 325°F. Spray a donut pan with cooking spray.
- In a bowl, whisk together the flour, both sugars, baking powder, baking soda, salt, pumpkin pie spice and cinnamon.
- In a separate bowl, whisk together the pumpkin puree, milk, eggs, coconut oil and vanilla. Add the flour mixture to the bowl and stir until it is just moistened; the batter will be lumpy.
- Transfer the batter into a pastry bag. Pipe the batter into the donut pan, filling each about half way full with batter.
- Bake for 12-15 minutes or until donuts spring back when touched.
- Cool donuts in pan for 5 minutes and then remove from pan and cool on wire rack.
- While donuts are cooling, make the maple glaze. Melt the butter and whisk in the maple syrup. Gradually whisk in the powdered sugar. The glaze should be thick yet still pour-able.
- To glaze donuts, dip each one into the glaze and return to the cooling rack. Let glaze set before serving.
After glazing donuts, top each with festive sprinkles or chopped nuts while the glaze is still wet.