Is there a relationship more alluring than the one between bloggers and pumpkin? As a long-time blog reader, I’d always look forward to the seasonal deluge of pumpkin recipes, judiciously stocking up on Libby’s pumpkin puree long before Thanksgiving rolled around, just in case. No, really, one October my pining for pumpkin spice muffins happened to coincide with a shortage of pumpkin puree at our local stores. I wouldn’t wish it on anyone. Shop early and shop often, people.
I made this recipe twice. The first time, the donuts themselves were nicely shaped, but I added too much liquid to the glaze for my liking. Delicious, but not quite the “quintessential donut frosting” my boyfriend, Brian, was envisioning. Okay, challenge accepted.
The second time I made them, I pulled a bonehead move and spooned them nice and neat into the donut wells before realizing I had forgotten the baking powder. Whoa! Time, to get it together, girl. So attempt #2 yielded still-delicious-but-slightly-misshaped donuts, that donut shop-esque frosting Brian had wanted,and blogging conundrum #1 – which picture to upload?!
I’ve witnessed some heated donut discussions – should the dozen have more glazed or frosted? Always strong arguments from both sides, so I’m going to go with “both”, final answer. Different strokes! First attempt above, with a thinner glaze. Second attempt below, with a more traditional frosting-like consistency.
Baked Pumpkin Pecan Donuts with Maple Vanilla Glaze
1 cup all-purpose flour
1 tsp baking powder
1/4 tsp salt
1 1/2 tsp cinnamon
1/4 tsp ginger
1/4 tsp nutmeg
1/2 cup white sugar
1/4 cup brown sugar
1/2 tsp vanilla extract
1/3 cup pumpkin puree
2 tbsp canola oil
1/4 cup pecans, chopped
Maple Vanilla Glaze/Frosting
1/2 cup powdered sugar
1 tsp vanilla extract
a few tbsp pure maple syrup, to taste
little drizzle of water (start at 1 tsp and increase, slowly, to your liking)
chopped pecans for sprinkling over top
1. Preheat oven to 375ºF.
2. In a large bowl, mix together flour, baking powder, salt, cinnamon, ginger, and nutmeg.
3. In a medium-sized bowl, lightly beat eggs. Add sugars, vanilla extract, oil, and pumpkin puree to eggs and mix.
4. Pour wet ingredients into dry. Combine, but don’t overmix. Stir in chopped pecans.
5. Spoon mixture into donut pan wells according to directions. My pan says to fill donut wells halfway, but I chanced it with filling them two-thirds full, and it worked out just fine. So scratch that, fill according to your risk aversion.
6. Bake 10-12 minutes, or until a toothpick inserted into the thickest part comes out clean.
7. Invert donuts onto wire rack to cool completely.
8. Whisk together all glaze/frosting ingredients until smooth and to your preferred consistency. Dip smoothest side of donuts into glaze.
9. Sprinkle chopped pecans over top and let harden.
Yields about 8 donuts (or 6 + 1 big muffin)
…Oh, and through all this, I learned that Brian is quite partial when it comes to donuts. Pumpkin donuts are great, but chocolate donuts are The. BEST. How could I resist? Sneak peek of what’s to come (below, swirled with pumpkin pecan)!