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  • Writer's pictureKayla Borgen

Baked Pumpkin Spice Coffee Donuts with Maple Glaze


For the Donuts

  • 1 cup all-purpose flour, spooned & leveled

  • 1/2 teaspoon baking soda

  • 1/4 teaspoon salt

  • 1 large egg

  • 2 tablespoons unsalted butter, melted & cooled to room temperature

  • 1/3 cup milk, room temperature (buttermilk preferred or 1%, 2% or whole)

  • 1 tablespoon plain Greek yogurt , room temperature

  • 2 teaspoons Schuil Pumpkin Spice Coffee (available at Weekends!)

  • 1 teaspoon vanilla

  • 6 tablespoons packed light brown sugar

For the Maple Glaze

  • 3/4 cup Stonewall Kitchen maple syrup (available at Weekends!)

  • 1 1/2 tablespoons unsalted butter

  • 1 teaspoon vanilla extract

  • 1/4 teaspoon kosher salt

  • 1/4 cup confectioners’ sugar


  1. Preheat the oven to 350F degrees. Spray a 6 cavity doughnut pan with non-stick cooking spray.

  2. In a large bowl whisk together the flour, baking soda & salt. Set aside.

  3. In a second medium-sized bowl whisk together the egg, melted butter, milk, yogurt/sour cream, instant coffee powder, vanilla & packed brown sugar. Make sure the coffee powder has dissolved and there are no sugar clumps.

  4. Fold the wet ingredients into the flour mixture using a large wooden spoon or rubber spatula, then give the batter a quick whisk to ensure everything is well mixed. Spoon the batter into the prepared doughnut pan. Or pour/spoon the batter into a large ziplock bag, cut off the bottom corner of the ziplock bag, then pipe the batter into the doughnut pan. Fill each cavity to about 2/3 full - you should get about 6 to 8 doughnuts total.

  5. Bake for 8-10 minutes, or until the doughnut feels slightly firm when touched gently with your finger tips. Allow to cool in the pan for 5-10 minutes, then remove from the pan and continue cooling on a wire rack.

  6. To make the glaze, heat maple syrup in a small saucepan over medium heat until reduced to 1/2 cup, about 5 minutes. Whisk in butter, vanilla and salt until the butter has melted. Whisk in confectioners’ sugar until smooth.

  7. When the donuts are done, cool for 10 minutes and dip the tops into the glaze. Allow glaze to set before serving.

  8. Serve warm or at room temperature.


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