Ingredients:

  • 1.5 cups (190g) all-purpose flour
  • 1 tsp (5g) baking powder
  • 0.5 tsp (3g) baking soda
  • 2 tsp (5g) ground cinnamon
  • 0.5 tsp (2g) ground nutmeg
  • 0.25 tsp (1g) ground cloves
  • 0.5 tsp (3g) salt
  • 0.5 cup (115g) unsalted butter, melted and slightly cooled
  • 0.75 cup (150g) brown sugar, packed
  • 1 large egg, room temperature
  • 0.5 cup (120g) pumpkin puree
  • 0.25 cup (60ml) milk
  • 1 tsp (5ml) vanilla extract
  • 3 tbsp (42g) unsalted butter, melted (for coating)
  • 0.25 cup (50g) granulated sugar (for coating)
  • 1 tbsp (8g) ground cinnamon (for coating)
  • 1 cup (125g) powdered sugar (for glaze)
  • 2 tbsp (30ml) pure maple syrup (for glaze)
  • 2 tbsp (30ml) milk (for glaze)
  • 0.25 tsp (1g) cinnamon (for glaze)

Instructions:

  1. Preheat oven to 350°F (175°C) and thoroughly grease a 12-cavity donut pan.
  2. In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt.
  3. In a separate bowl, beat the melted butter and brown sugar until smooth, then stir in the egg, pumpkin puree, milk, and vanilla extract.
  4. Gently fold the dry ingredients into the wet ingredients until just combined, being careful not to overmix.
  5. Transfer the batter into a piping bag or Ziploc bag and pipe into each donut cavity, filling them approximately 3/4 of the way to the top.
  6. Bake for 10–12 minutes. Use the spring-back test: the donuts are done when the top bounces back instantly when lightly pressed.
  7. Let the donuts cool in the pan for 5 minutes before transferring them to a wire rack.
  8. For cinnamon sugar coating: Brush warm donuts with melted butter and roll in the cinnamon-sugar mixture. For maple glaze: Whisk powdered sugar, maple syrup, and milk until smooth, then dip the tops of cooled donuts into the glaze and set for 10 minutes.