Prep Time::40 mins
Cook Time::10 mins
Total Time::50 mins
Servings::8
Ingredients
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1 teaspoon vegetable oil, or as needed
1 cup all-purpose flour
1 teaspoon baking powder
¾ teaspoon ground cinnamon
½ teaspoon ground ginger
¼ teaspoon ground nutmeg
¼ teaspoon ground allspice
¼ teaspoon salt
⅛ teaspoon ground cloves
¼ cup light brown sugar
¾ cup pumpkin puree
⅓ cup vegetable oil
⅓ cup maple syrup
¼ cup buttermilk
1 large egg
½ cup confectioners' sugar
3 tablespoons maple syrup
¼ cup finely chopped roasted pumpkin seeds
Directions
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 well of the prepared doughnut pan.
Bake in the preheated oven until a toothpick inserted into the center of a doughnut comes out clean, 9 to 13 minutes. Cool completely in the pan. Loosen edges of each doughnut with a small offset spatula or knife and transfer to a wire rack.
Whisk confectioners' sugar and 3 tablespoons maple syrup together in a small bowl until glaze is smooth.
Press doughnuts face down into glaze to cover the top completely. Place doughnuts on a wire rack until glaze begins to set, 2 to 3 minutes. Sprinkle pumpkin seeds over glaze.
Cook's Notes:
Depending on the yield of your doughnut pan, you may either need 1 or 2 doughnut pans to make this recipe.
Oven-roasted pumpkin seeds can be bought in small bags in specialty stores.
If you prefer a thinner glaze, you can add a small amount of water (about 1/4 teaspoon) and whisk to blend.