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Who doesn't love a good donut? I know I love them, but my waistline on the other hand... Ahh not so much! These Pumpkin Donuts with Maple Cinnamon Glaze are healthy and easy on the waistline. There is no added sugar, only natural sugar from Maple Syrup. The glaze does have some powdered sugar, but its minimal and if you really wanted to cut down, these donuts & holes are just as delicious without the glaze as they are with them.
To make these Pumpkin Donuts (& holes) I used my little mini donut and donut hole makers. These little appliances are some of the greatest things ever. I absolutely love them! There are many different kinds out there, so far I only have these two in my collection. These little appliances provide ways to have a healthier donut, and make them a whole lot easier. No frying needed! Plus, they are super affordable. If by chance, you don't have a handy dandy appliance, you can use this batter in mini muffin pans or the donut pans you use in the oven. Ok... Moving on...
I do want to mention, that once these donuts are glazed they are best when eaten the same day. Especially, if you are going to make them to entertain. If you are making a double or triple batch, go ahead! I would just suggest not glazing them until you are ready to eat them. The donuts and holes will absorb the glaze over night. It will look like there is no glaze but there is, its just in the donuts! I actually like them that way too. It keeps the donuts moist and you still get all the flavors of the glaze.
If you are making large quantities, these little guys freeze great (without the glaze). Let them cool completely and then place in a freezer safe container or zip top bag. I usually always have a batch of these in the freezer for the kids' school lunches and snacks. They are quick, easy and delicious! Enjoy!
Pumpkin Donuts with Maple Cinnamon Glaze
For the Donuts
For the Donuts
- In a large mixing bowl, combine together: flour, cinnamon, baking soda, baking powder and salt.
- Make a well in the middle of the bowl.
- Add beaten eggs, melted coconut oil, syrup, vanilla and pumpkin.
- Stir together until combined well, but be careful not to overmix.
- Follow your donut maker instructions and place batter in donut maker. (My maker uses about 1 Tablespoon on batter and takes about 3 minutes.)
- If using mini muffin pans or donut pans, bake in a preheated 350 degree oven for 9-12 minutes.
For the Glaze:
- In a small mixing bowl, combine all ingredients. Drizzle over cooled donuts, holes, or muffins.