As I watch the election results roll in this evening, I’m trying not to stress eat too many of these pumpkin donuts with maple frosting! I made my second batch of these over the weekend while testing them for the blog and just loved how they turned out. Although cinnamon rolls are typically what we ate as a sweet breakfast during the holidays, these pumpkin donuts may just become a new tradition. They are just as delicious and so much easier to make!Print
These pumpkin donuts with maple frosting are super simple to make and the perfect sweet treat for the holidays.
- 1 cup white whole wheat flour
- 1/2 cup brown sugar, packed
- 1 teaspoon baking powder
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/8 teaspoon salt
- 1 egg
- 1/2 cup milk
- 1/2 cup pumpkin puree
- 1 teaspoon vanilla
- 2 tablespoons coconut oil, melted (or other neutral oil)
- 1 cup powdered sugar
- 2 tablespoons milk
- 1/2 teaspoon maple syrup
- Dash of salt
- Preheat the oven to 350 degrees Fahrenheit. Spray donut pan with cooking spray.
- In a large mixing bowl, whisk together the flour, sugar, baking powder, cinnamon, nutmeg, and salt.
- Stir in the egg, milk, pumpkin puree, vanilla, and coconut oil. Stir just until liquid and dry ingredients are combined.
- Transfer dough to a piping bag or ziploc bag with one corner cut off.
- Divide dough evenly among the 6 wells of a donut pan by piping into the wells with the piping bag. Bake for 12-15 minutes or until toothpick inserted into donut comes out clean. Allow to cook in pan for 5 minutes and then transfer onto a cooling rack until cool.
- To make the frosting, sift powdered sugar into a mixing bowl. Whisk in maple syrup, milk, and salt.
- Dip each cooled donut in frosting and set aside to harden on cooling rack. Sprinkle with additional cinnamon.
Recipe adapted from this recipe by Lauren Kelp –> baked lemon donuts.