Pumpkin Spice Doughnuts with Buttermilk Glaze

Ingredients:

1 1/4 cups (300 mL) all-purpose flour

1 tsp (5 mL) baking powder

1 tsp (5 mL) pumpkin pie spice

1/2 tsp (2 mL) baking soda

1/4 tsp (1 mL) salt

Pinch cayenne pepper

2/3 cup (150 mL) E.D. SMITH® Pure Pumpkin

1/2 cup (125 mL) granulated sugar

1/4 cup (60 mL) buttermilk

1/4 cup (60 mL) melted butter, cooled

1 egg

2 tbsp (30 mL) maple syrup

1 tsp (5 mL) vanilla extract

 

Buttermilk Glaze:

2/3 cup (150 mL) icing sugar, sifted

4 tsp (20 mL) buttermilk

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Preparation:

  1. Preheat oven to 375°F (190°C). Grease or spray 12-cavity doughnut pan.
  2. In bowl, whisk together flour, baking powder, pumpkin pie spice, baking soda, salt and cayenne pepper. In separate large bowl, whisk together D. SMITH® Pure Pumpkin, sugar, buttermilk, melted butter, egg, maple syrup and vanilla until well combined; stir in flour mixture just until combined.
  3. Spoon heaping 2 tablespoonfuls of batter into each doughnut cavity. Bake for 12 to 15 minutes or until tester inserted into centre of each doughnut comes out clean. Transfer to rack; let cool in pan for 10 minutes. If necessary, reinforce doughnut holes with handle of wooden spoon. Transfer doughnuts directly to rack; let cool completely.
  4. Buttermilk Glaze: Whisk together icing sugar, buttermilk and lemon juice. Drizzle glaze over tops of doughnuts; let stand until set.

Per 1 doughnut: Calories 160, Fat 4.5g, Saturated Fat 2.5g, Cholesterol 25mg, Sodium 170mg, Carbohydrate 29g, Fibre 1g, Sugars 18g, Protein 2g

Tips:

  1. Doughnuts can be frozen, without the glaze, in an airtight container for up to 3 weeks.
  2. If you don’t have a doughnut pan, try baking these doughnuts in a 24-cup mini muffin pan. Adjust cooking time accordingly.