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- 1 cup pure pumpkin puree - 1/2 cup granulated sugar - 1/4 cup brown sugar - 2 large eggs - 1/4 cup vegetable oil - 1/2 cup buttermilk - 1 teaspoon vanilla extract - 2 cups all-purpose flour - 1 teaspoon baking powder - 1 teaspoon baking soda - 1 teaspoon ground cinnamon - 1/2 teaspoon ground ginger - 1/4 teaspoon ground nutmeg - 1/2 teaspoon salt - 1 cup powdered sugar - 2 tablespoons maple syrup - 1 tablespoon milk (or buttermilk) - Pinch of salt - Chopped pecans - Crushed walnuts - Extra maple glaze drizzle First, preheat your oven to 350°F (175°C). This step is key for perfect donuts. Next, lightly grease your donut pan with cooking spray or oil. This helps the donuts come out easily after baking. In a large bowl, combine the pumpkin puree, granulated sugar, brown sugar, eggs, vegetable oil, buttermilk, and vanilla extract. Whisk them together until smooth. This mixture brings the flavor and moisture to your donuts. In another bowl, sift together the all-purpose flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt. Sifting helps to mix these ingredients well and adds air. This gives your donuts a light texture. Take your wet mixture and gently add it to the dry ingredients. Stir until just combined. Be careful not to overmix; this keeps your donuts soft. Using a piping bag or spoon, fill each donut cavity about two-thirds full with the batter. Bake the donuts in your preheated oven for 12-15 minutes. To check if they are done, insert a toothpick into the center. If it comes out clean, they are ready. Let the donuts cool in the pan for 5 minutes. After that, transfer them to a wire rack to cool completely. While your donuts cool, make the maple glaze. In a small bowl, whisk together the powdered sugar, maple syrup, milk, and a pinch of salt. Mix until you have a smooth and creamy glaze. If it’s too thick, add a bit more milk. Once the donuts are cool, dip the tops into the glaze. Let any excess glaze drip off, then place them back on the rack to set. To get that soft and fluffy texture, use fresh pumpkin puree. Canned pumpkin works too, but it can be watery. Make sure to mix your wet ingredients well. This helps create a smooth batter. When adding dry ingredients, mix gently. Overmixing can make your donuts tough. You want a light and airy batter for the best results. Start by whisking the wet ingredients together. This includes pumpkin puree, sugars, eggs, oil, buttermilk, and vanilla. Mix until smooth and creamy. In a separate bowl, sift the dry ingredients. Sifting helps break up clumps and adds air. When combining the two, fold the dry ingredients into the wet. Be careful! Just mix until you can’t see any flour. To keep your donuts fresh, store them in an airtight container. They will stay good for about three days. If you want to keep them longer, try freezing them. Wrap each donut in plastic wrap and place them in a freezer bag. When you're ready to enjoy, thaw them at room temperature. For a warm treat, pop them in the microwave for a few seconds. This keeps the glaze nice and soft! {{image_2}} You can enhance the flavor of your donuts by adding spices. Try using cloves or allspice for a warm taste. Just a pinch will do. If you like heat, add a bit of cayenne pepper. This will add a surprise kick. Experimenting with different spices makes each batch unique. While the maple glaze is delightful, you can try other glazes too. A chocolate glaze pairs well with the pumpkin flavor. Mix powdered sugar with cocoa powder and milk for a rich taste. You can also make a vanilla glaze. Just whisk powdered sugar with vanilla extract and milk. These glazes let you change up the flavor while keeping it fun. You can easily adapt this recipe for different diets. To make it gluten-free, swap all-purpose flour with a gluten-free blend. Make sure your baking powder is gluten-free too. For a vegan version, replace eggs with flax eggs. Mix one tablespoon of ground flaxseed with three tablespoons of water and let it sit. Use almond or oat milk instead of buttermilk for a dairy-free option. Both versions taste great and keep the joy of pumpkin donuts alive! To keep your donuts fresh, store them in an airtight container. This helps keep them moist. Place a paper towel at the bottom of the container. This towel absorbs any extra moisture. You can store your donuts at room temperature for up to two days. If you want them to last longer, refrigerate them. Just remember, refrigeration can dry them out a bit. Freezing donuts is a great way to save some for later. First, let the donuts cool completely. Once cooled, wrap each donut in plastic wrap. This helps prevent freezer burn. Then, place the wrapped donuts in a freezer-safe bag or container. Donuts can stay fresh in the freezer for up to three months. When you want to enjoy them, just thaw them in the fridge overnight. To enjoy your donuts warm, reheating is key. You can use the microwave or the oven. For the microwave, heat a donut for about 10-15 seconds. This warms them up without making them tough. If you prefer the oven, preheat it to 350°F (175°C). Place the donuts on a baking sheet and warm them for about 5-7 minutes. This method keeps them soft and delicious. Enjoy your bakery-style maple glazed pumpkin donuts any time! Yes, you can use canned pumpkin puree. It saves time and gives great flavor. Just make sure to use pure pumpkin, not pumpkin pie filling. Canned pumpkin is convenient and works well in this recipe. You can use regular milk with a splash of vinegar or lemon juice. Just let it sit for about five minutes. This will mimic the tangy flavor of buttermilk. You can also use yogurt or sour cream mixed with water in a pinch. The donuts are done when a toothpick inserted in the center comes out clean. They should be lightly golden and spring back when touched. If the toothpick has wet batter, they need more time. Absolutely! You can make the donuts a day before serving. Just store them in an airtight container at room temperature. Glaze them right before serving for the best taste and look. To keep the glaze intact, let the donuts cool completely before dipping. Place them on a wire rack after glazing. Avoid stacking them until the glaze sets. This way, you’ll maintain that pretty glaze without any smudges. You learned how to make pumpkin donuts with a tasty maple glaze. We covered key ingredients, detailed steps, and helpful tips for the best results. You explored fun variations and smart storage tricks too. Now, it's your turn to make these treats at home. Enjoy the warm, delicious donuts with family and friends. Don't be afraid to get creative with flavors and toppings. Your baking adventure starts now!

Bakery-Style Maple Glazed Pumpkin Donuts

Indulge in the delightful taste of Bakery-Style Maple Glazed Pumpkin Donuts! Made with pure pumpkin puree and topped with a sweet maple glaze, these donuts are perfect for any fall treat. With easy steps, you'll have a dozen soft, flavorful donuts ready in just 35 minutes. Click through to discover the full recipe and bring the warmth of homemade baked goods to your kitchen today! Don't miss out on this deliciousness!
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Ingredients
  

1 cup pure pumpkin puree

1/2 cup granulated sugar

1/4 cup brown sugar

2 large eggs

1/4 cup vegetable oil

1/2 cup buttermilk

1 teaspoon vanilla extract

2 cups all-purpose flour

1 teaspoon baking powder

1 teaspoon baking soda

1 teaspoon ground cinnamon

1/2 teaspoon ground ginger

1/4 teaspoon ground nutmeg

1/2 teaspoon salt

For the Maple Glaze:

1 cup powdered sugar

2 tablespoons maple syrup

1 tablespoon milk (or buttermilk)

Pinch of salt

Instructions
 

Preheat your oven to 350°F (175°C) and lightly grease a donut pan.

    In a large mixing bowl, whisk together the pumpkin puree, granulated sugar, brown sugar, eggs, vegetable oil, buttermilk, and vanilla extract until well blended.

      In another bowl, sift together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt.

        Gradually add the dry ingredients to the pumpkin mixture, stirring gently until just combined. Be careful not to overmix.

          Using a piping bag or a spoon, fill each donut cavity about 2/3 full with the batter.

            Bake for 12-15 minutes or until a toothpick inserted into the center comes out clean. Let the donuts cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

              While the donuts are cooling, prepare the maple glaze. In a small bowl, whisk together the powdered sugar, maple syrup, milk, and a pinch of salt until smooth and creamy. Adjust the consistency by adding more milk or powdered sugar if necessary.

                Once the donuts are completely cool, dip the tops into the maple glaze, allowing any excess to drip off. Place them back on the wire rack to let the glaze set.

                  - Prep Time: 15 minutes | Total Time: 35 minutes | Servings: 12 donuts

                    - Presentation Tips: Arrange the glazed donuts on a decorative platter, drizzling extra maple glaze over the top or sprinkle with pecans or crushed walnuts for added texture.