Pages

▼

Wednesday, September 19, 2012

White Chocolate-Maple Glazed Pumpkin-Maple Donuts


Can you believe that I went two weeks without posting a pumpkin recipe?! I know, I surprised myself, too! :) I didn't want you to think that I have fallen ill and forgotten about my love for pumpkin, though I actually did get sick. . .so if this post makes no sense, I blame it on my fever! :) Sick or not, I still love my pumpkin and these donuts are rapidly rising on my favorite pumpkin recipes list.


I have made pumpkin donuts before, but these are so much better. The hint of maple both in the donuts and the glaze gives an added dimension to the usual pumpkin spices and makes these guys pretty much addicting. Oh, and the white chocolate in the glaze? Amazing. And if you knew how much I liked dark chocolate over white chocolate, you would understand how hard it was for me to say that! However, there is just something about pumpkin and white chocolate that is a much better combination than semi-sweet or dark! Not a huge fan of maple and want to cut back a bit? Leave it out of the glaze and these donuts will still be tasty. (That was actually the first batch that we tried!)


I think I'll go have some tea and a donut now, because clearly all of that vitamin A from the pumpkin makes these donuts have somewhat of a medicinal effect, right?! I would hate to lose out on the health benefits of these donuts while I'm sick. ;)

Want more pumpkin? Check out these recent recipes:

Pumpkin Bread with Salted Caramel Drizzled Pumpkin Buttercream

Pumpkin Pie Frozen Yogurt

White Chocolate-Maple Glazed Pumpkin-Maple Donuts
Yield: 14 donuts

Ingredients
  • For the Donuts
  • 1 3/4 C white whole wheat flour or all-purpose flour
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 1/2 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1/2 tsp allspice
  • 1/8 tsp ginger
  • 1/8 tsp cloves
  • 1/4 C non-fat plain yogurt
  • 2 tbsp canola oil
  • 1/2 C brown sugar
  • 1 egg
  • 1 tsp vanilla extract
  • 1 tsp maple extract
  • 3/4 C pumpkin puree (not pumpkin pie filling)
  • 1/2 C non-fat milk
  • For the Glaze
  • 1/2 C white chocolate chips
  • 2 tbsp butter
  • 1 1/2 tsp maple extract
  • 8-10 tbsp confectioner's sugar, depending on desired consistency
  • 1-2 tsp milk as needed to reach desired consistency

Directions

  1. Preheat oven to 350. Lightly spray donut pan with non-stick cooking spray.
  2. In a medium-sized bowl, whisk together flour, baking powder, salt, cinnamon, nutmeg, allspice, ginger, and cloves until thoroughly combined. Set aside.
  3. In a large bowl, whisk together yogurt, oil, brown sugar, egg, vanilla extract, and maple extract until creamy. Add in pumpkin puree and milk. Whisk until combined. Add dry ingredients to wet ingredients. Using a spatula gently fold in dry ingredients until just combined.
  4. Using a pastry bag or quart-sized bag with the end snipped off, pipe donut batter into pan filling each cavity about 3/4 full.
  5. Bake for 10-12 minutes or until edges just start to turn light golden brown.
  6. Allow donuts to cool in pan for 5 minutes before removing to a wire rack to cool completely.
  7. While donuts are cooling, start preparing the glaze. Add white chocolate chips and butter to a medium saucepan. Melt over medium-low heat stirring constantly to avoid burning. When chips have melted, whisk in maple extract until smooth. Turn heat to low. Add in 8 tablespoons confectioner's sugar and 1 tsp milk. Whisk together until smooth. If you would like a thick glaze, add in the remaining 2 tablespoons of confectioner's sugar and the last teaspoon of milk.
  8. Dip the tops of the donuts into the glaze. Allow glaze to cool and harden before serving. Store leftovers in a loosely covered container.

at