Baked Pumpkin Doughnuts with Maple-Cinnamon Glaze
*Half of a tablespoon is 1 1/2 teaspoons.
Preheat oven to 425 degrees F. Spray a 6-well doughnut pan with non-stick pan.
In a small bowl, combine cake flour, baking powder, salt, baking soda, ground nutmeg, ground cinnamon, brown sugar and white sugar.
In a medium sized bowl, melt butter. Stir in pumpkin puree. Add milk, egg, and vanilla extract, stir until combined.
Add dry ingredients to wet ingredients and stir until just combined. Evenly distribute the batter in the doughnut pan. Bake 6-7 minutes. Let cool 1-2 minutes in the pan and then remove to a wire rack to cool the rest of the way.
For the glaze: In a small bowl, combine powdered sugar, maple extract, ground cinnamon, and milk. Stir until combined. If you would like your glaze to be thinner, add a little more milk until you reach the desired consistency.
Drizzle glaze over doughnuts.
Printed from: Southern Pink Lemonade