Baked pumpkin doughnuts are dipped into a maple glaze and finished with some finely chopped pumpkin seeds. What a great way to satisfy your sweet tooth this fall!
Preheat oven to 375 degrees F (190 degrees C). Grease a doughnut pan with about 1 teaspoon vegetable oil.
Sift flour, baking powder, cinnamon, ginger, nutmeg, allspice, salt, and cloves together in a large bowl; stir brown sugar into flour mixture until well mixed.
Whisk pumpkin puree, 1/3 cup vegetable oil, 1/3 cup maple syrup, buttermilk, and egg together in a separate bowl until smooth. Stir pumpkin mixture into flour mixture until batter is just combined. Refrigerate batter for flavors to blend, 20 to 40 minutes.
Scoop about 1/4 cup batter into each doughnut well.
Bake in the preheated oven until a toothpick inserted in the center of a doughnut comes out clean, 9 to 13 minutes. Cool doughnut completely in pan. Loosen edges of each doughnut with a small offset spatula or knife and transfer to wire rack.
Whisk confectioners' sugar and 3 tablespoons maple syrup together in a small bowl until glaze is smooth.
Press doughnuts facedown into glaze to cover the top completely. Place doughnuts on a wire rack for glaze to set, 2 to 3 minutes. Sprinkle pumpkin seeds over glaze.
Per Serving: 275 calories; protein 3.3g; carbohydrates 41.9g; fat 11.1g; cholesterol 23.6mg; sodium 209.8mg.
The best flavour of the flour can make a real difference to your bread. Different makers do vary. Extra-strong or Canadian flours, which are bet higher in gluten, may give you a better rise than standard bread flours – especially if you’re making wholemeal dough , which doesn’t always getting bigger as well as clear bread.
To made this in a breadmaker , add all the menus to your breadmaker and follow the makers instructions.
A bread first rising can be make in the fridge 24 hours . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great timesaver , as you can work it yesterday , then finish it off the next day.