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.
And here’s the best part…they’re easier to make than you think!
- 1 1/2 cups all-purpose flour
- 1 can pumpkin puree
2 tsp. pumpkin pie spice
1 1/2 tsp. baking powder
- 1/4 tsp. baking soda
- 1/2 tsp. salt
- 1 cup packed dark brown sugar
- 1/2 stick of butter, melted
- 1/4 cup of vegetable oil
- 1/3 cup buttermilk
- 1 egg
- 1 egg yolk
- 1 tsp. vanilla extract
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
- Preheat oven to 350 degrees F. Spray 2 standard-size, 6-well doughnut pans with cooking spray.
- Stir together flour, pumpkin pie spice, baking powder, baking soda, and salt in a small bowl.
- Whisk together brown sugar, butter, oil, buttermilk, whole egg, egg yolk, pumpkin puree, and vanilla in a large bowl until smooth.
- Add flour mixture to pumpkin mixture, stirring just until no streaks of flour remain.
- Spoon mixture into prepared doughnut pans, and bake until tops spring back when lightly pressed, about 15 to 18 minutes.
- 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).
- To make the glaze, melt butter in a small saucepan over medium heat just until it begins to brown, about 3 minutes.
- Remove from heat and whisk in brown sugar, cream, and maple syrup.
- Return pan to low heat and cook until bubbly, about 30 seconds.
- Remove from heat and whisk in powdered sugar and vanilla until smooth.
- Spread about 4 teaspoons of glaze over top of each doughnut, then immediately sprinkle with pecans (if using).
- Let stand until glaze is set, about 15 minutes.
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!!