Pumpkin Crumb Cake Baked Doughnuts with maple glaze are so easy to make for your weekend breakfast. You can make a batch from start to finish in less than 30 minutes. A delicious fall breakfast treat. Best when served they tend to dry out if kept for more than a few hours.
1. In small bowl combine the sugar flour and cinnamon. Add in the butter in small pieces and using a fork blend the butter into the sugar flour mixture until it resembles a crumbly texture. This only takes a minute or so. Chill until ready to use.
Preheat oven to 350. Spray doughnut pan with non-stick cooking spray, set aside.
1. Stir all-purpose flour, sugar, baking powder, pumpkin pie spice, salt, and baking soda together in a medium bowl. Then add pumpkin puree, eggs, milk, and softened butter.
2. Beat mixture with an electric hand mixer on low speed until combined into a batter; spoon into a donut pan.
3. Bake in preheated oven until donuts spring back when touched, 8 to 10 minutes.
1. In a small bowl add the sugar, cream and extract and mix until well blended. Set aside and drizzle over cooled doughnuts.
2. These doughnuts are best when served ASAP, they tend to dry out if kept for more than a few hours.
Using pumpkin pie spice add flavors of a pumpkin pie. If pumpkin pie is NOT your preference, you should give this recipe a try. The pumpkin puree adds moisture – just as applesauce adds moisture to some recipes. There is no pumpkin flavor what so ever when you leave out the pumpkin pie spice.
Keywords: pumpkin doughnuts, maple glazed pumpkin doughnuts, fall recipe, easy breakfast recipe