Maple Bacon Pumpkin Donuts (Baked)

We’re heading into October this week, so I’m sharing a week’s worth of pumpkin recipes to get you in the fall food mood!

You’re welcome.

I am so excited about this recipe, there is no way I can wait another day to share it. These donuts are absolutely delicious! Adding pumpkin to your maple bacon donut craze? It’s kind of weird. You can make them into full-sized mini donuts, which are cool in whatever pan you have. It’s hard to eat just one of these babies. I actually considered hoarding them for myself. A moist pumpkin cake donut with a luscious maple glaze and topped with crispy smoky bacon? You need to try this! It could very well get you all fall!

production time: 40 minutes
yield: 3 dozen

raw material

1 cup pumpkin puree
2 eggs
1/4 cup buttermilk
1/4 cup butter, melted
1 teaspoon vanilla extract
1/2 cup brown sugar, tightly packed
1/4 cup granulated sugar
2 teaspoons pumpkin pie spice*
2 teaspoons baking powder
1/2 tsp salt
1/4 teaspoon baking soda
2 cups flour
1 1/2 cups powdered sugar
1/4 cup milk
1/2 teaspoon maple extract
1 pound bacon, cooked and crushed

instruct

1. Preheat the oven to 325 degrees.Lightly coat with grease Mini Donut Pans

Use nonstick cooking spray.

2. In a large mixing bowl, whisk together pumpkin puree, eggs, butter, and vanilla.

3. Add brown sugar, sugar, pumpkin pie spice, baking powder, salt and baking soda and mix well.

4. Add flour and stir until fully combined. Transfer the mixture to a piping bag.

5. Working in batches, place donuts into prepared donut baking pan. Bake in preheated oven for 10 minutes (mini donuts) or 14-15 minutes (regular donuts).

6. While the donuts cook, make the maple syrup by combining the powdered sugar, milk, and maple syrup in a small bowl. on hold. Put the cooked and crumbled bacon in another bowl and set aside.

7. When the donuts are done baking, remove from the pan and dip, one at a time, in the maple syrup and then in the bacon crumbles. Let cool on a cooling rack.