Ingredients:

  • 1 cup (125g) white whole wheat flour
  • 1/2 cup (115g) pumpkin puree
  • 1/4 cup (50g) maple syrup
  • 2 tbsp (28g) melted coconut oil
  • 1 large egg
  • 1 tsp (5g) baking powder
  • 1/2 tsp (2g) baking soda
  • 1 tsp (2g) ground cinnamon
  • 1/4 tsp (1g) ground ginger
  • 1/4 tsp (1g) ground cloves
  • 1/4 tsp (1.5g) salt
  • 1/2 cup (60g) powdered sugar
  • 1 tbsp (15ml) pure maple syrup
  • 1 tsp (5ml) maple extract
  • 2 tbsp (30ml) heavy cream

Instructions:

  1. Whisk the flour, baking powder, baking soda, cinnamon, ginger, cloves, and salt in a medium bowl.
  2. In a separate large bowl, beat the pumpkin puree, maple syrup, melted coconut oil, and egg until smooth.
  3. Gently fold the dry ingredients into the wet mixture using a spatula, stopping as soon as no flour streaks remain.
  4. Grease a 6-cavity donut pan. Transfer the batter into a piping bag or use a spoon to fill each cavity about 3/4 full.
  5. Bake at 350°F (175°C) for 12–15 minutes until the edges pull slightly from the pan and the tops spring back.
  6. Allow donuts to cool in the pan for 5 minutes before transferring to a wire rack.
  7. Whisk powdered sugar, maple syrup, maple extract, and heavy cream together until the glaze is velvety and thick.
  8. Apply the glaze to the cooled donuts.