Baked Pumpkin Doughnuts with a Maple Glaze and Buttered Pecans

Let’s face it, a crunchy topping (buttered caramel pecans anyone?) makes everything better, especially these pumpkin donuts which are baked instead of fried for a delicious (and slightly healthier) treat!

Another Monday in September, another pumpkin recipe! When I see tins of pumpkin puree on the shelves (or on amazon – oops!), I stock up! My favourite ever pumpkin recipe is probably these muffins with cream cheese filling and a streusal topping – so good!

 These sweet home-baked pumpkin doughnuts are scented with autumnal spices – cinnamon, nutmeg and ginger. The pumpkin ensures they’re moist, and a little dense, but not heavy tasting. The doughnuts themselves aren’t too sweet at all, so I paired them with a really easy maple glaze – it’s just maple syrup, icing sugar and a little butter. The secret to a good tasting glaze is the butter – I find them too sugary and harsh when only icing sugar is used.

Baked Pumpkin Doughnuts with a Maple Glaze and Buttered Pecans – I know it doesn’t exactly sound like a simple recipe! But the doughnuts are easy and quick to bake, and both the glaze and the pecans are the work of just a few moments! 

I bought myself this doughnut pan last year. I wasn’t sure how often I would really make doughnuts, but I’m here to tell you that the answer is all the time. I’ve made cinnamon sugar doughnuts, chocolate orange doughnuts and plain powdered doughnuts (and I’ve got plans for more too!). So you definitely need one. I never really considered making fried doughnuts seriously (although the idea does still float through my head every now and then!) but baked doughnuts couldn’t be easier!

You must make these for autumn – have I mentioned that pumpkin puree is now available in Tesco and online at Waitrose/Ocado too!

Baked Pumpkin Doughnuts

2014-09-13 21:34:56

Yields 15

A delicious, baked pumpkin doughnut topped with a maple syrup glaze and caramelised pecans

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Prep Time

30 min

Cook Time

10 min

Prep Time

30 min

Cook Time

10 min

384 calories

54 g

43 g

18 g

5 g

6 g

106 g

139 g

35 g

0 g

11 g

Nutrition Facts

Serving Size

106g

Yields

15

Amount Per Serving

Calories 384

Calories from Fat 150

% Daily Value *

Total Fat 18g

27%

Saturated Fat 6g

28%

Trans Fat 0g

Polyunsaturated Fat 3g

Monounsaturated Fat 8g

Cholesterol 43mg

14%

Sodium 139mg

6%

Total Carbohydrates 54g

18%

Dietary Fiber 3g

10%

Sugars 35g

Protein 5g

Vitamin A

53%

Vitamin C

1%

Calcium

8%

Iron

7%

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

Does this look wrong?

For the doughnuts

1. 3 tbsp / 1/4 cup melted butter
2. 230g / 1 cup pumpkin puree
3. 60ml / 1/4 cup milk
4. 2 eggs
5. 100g / 1/2 cup brown sugar
6. 2 tsp baking powder
7. 300g / 2 cups plain flour
8. 1/2 tsp salt
9. 1/2 tsp bicarbonate of soda
10. 1 tbsp vanilla bean paste
11. 1 tbsp ground cinnamon
12. 1 tsp ground ginger
13. 1 tsp allspice
14. 1/2 tsp grated nutmeg

For the maple glaze

1. 3 tbsp very soft butter
2. 300g icing sugar / 2 1/3 cups
3. 150ml maple syrup
4. 1 tsp vanilla bean paste

For the buttered sugar pecans

1. 3 tbsp unsalted butter
2. 3 tbsp light brown sugar
3. 200g roughly chopped pecans

For the doughnuts

1. Preheat your oven to 165C / 325F / gas mark 3. Melt a tablespoon of butter and use a pastry brush to brush it into the rings of the doughnut pan.
2. Sift the flour, baking powder, salt, and spices, and stir in the sugar. In a separate bowl or jug, mix the pumpkin puree, eggs, vanilla bean paste and the melted butter. Gently combine the wet and dry ingredients - just until combined, like a muffin mix, you don't want to overwork this mixture. To fill your doughnut pan, use a tablespoon to drop roughly three heaped tablespoons of mixture into each hole, and then use the spoon to even it out. Bake for 10 minutes on the middle shelf of a pre-heated oven, then leave to cool for a couple of minutes before turning out onto a cooling rack. Repeat with the next batch of doughnuts (assuming you've only got one six-hole doughnut pan like me!).
3. For the maple glaze: Combine the icing sugar with the maple syrup and vanilla bean paste - you should have a fairly stiff glaze. Heat the butter in the microwave until it's very soft, but not melted. Stir into the glaze - you're looking for a thick consistency similar to a thick double cream. If it's too thick, add a few drops of water.
4. To glaze the doughnuts, position a cooling rack of a large sheet of parchment paper or tin foil (to catch drips). Dip the doughnuts into the glaze, swishing them about a bit until they're fully half covered. Pop them onto the cooling rack to set.

For the pecan topping

1. Prepare a large cookie sheet with parchment paper.
2. Combine the butter, sugar, and pecans in a medium saucepan over a medium-high heat. Stirring constantly, cook until the mixture is browned, about 4-5 minutes. Pour the mixture onto the parchment paper, spreading it out fairly thinly. Allow to cool - it should be set within about 45 minutes. Then cut up and apply stickily to the tops of the doughnuts - there's no getting around it - this is a messy job!

Adapted from All Recipes

beta

calories

384

fat

18g

protein

5g

carbs

54g

more

Adapted from All Recipes

Kerry Cooks https://kerrycooks.com/

Enjoy! I’m off to dream up more doughnut variations…!

x Kerry

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