Pumpkin Spice Donuts

Pumpkin Spice Donuts

As the finale to my Friendsgiving last week, Kelsie and Lexi brought over these incredible Pumpkin spice donuts with a maple glaze and crushed pecans!  One of the best things I’ve eaten, hands down.  Plus, donuts are perfect for a tailgate so I will be bringing these to many games to come.

Pumpkin Spice Donuts
Pumpkin Spice Donuts

And here’s the best part…they’re easier to make than you think!

Ingredients:

For the glaze:

  • 1/4 cup butter
  • 1/2 cup packed dark brown sugar
  • 2 tablespoons milk
  • 2 tablespoons pure maple syrup
  • 1 cup confectioners sugar
  • 1/2 tsp. vanilla extract
  • 1/2 cup coarsely chopped pecans

Preparation: 

  1. Preheat oven to 350 degrees F. Spray 2 standard-size, 6-well doughnut pans with cooking spray.
  2. Stir together flour, pumpkin pie spice, baking powder, baking soda, and salt in a small bowl.
  3. Whisk together brown sugar, butter, oil, buttermilk, whole egg, egg yolk, pumpkin puree, and vanilla in a large bowl until smooth.
  4. Add flour mixture to pumpkin mixture, stirring just until no streaks of flour remain.
  5. Spoon mixture into prepared doughnut pans, and bake until tops spring back when lightly pressed, about 15 to 18 minutes.
  6. Remove doughnuts from pans and transfer to a wire rack to cool while you prepare glaze. (You can also do this as a prep and glaze later in the day).
  7. To make the glaze, melt butter in a small saucepan over medium heat just until it begins to brown, about 3 minutes.
  8. Remove from heat and whisk in brown sugar, cream, and maple syrup.
  9. Return pan to low heat and cook until bubbly, about 30 seconds.
  10. Remove from heat and whisk in powdered sugar and vanilla until smooth.
  11. Spread about 4 teaspoons of glaze over top of each doughnut, then immediately sprinkle with pecans (if using).
  12. Let stand until glaze is set, about 15 minutes.
  13. Enjoy!
donuts2
Pumpkin Spice Donuts

Fan tip: You can layer with wax paper for transport and if there is a grill at the tailgate, you can also make the glaze and glaze them there.  I may or may not have put them in the refrigerator after we filmed and ate them the next day and they were still incredible!!

Hostess tip: I served them on a cake platter to make them extra special on the table.  My favorite one is on sale now!!

 

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