White Chocolate-Maple Glazed Pumpkin-Maple Donuts

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. 😉

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

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.

This recipe is linked with Crazy Sweet Tuesday, Hop to My Blog, Iron Chef Mom, Lil Luna Link Party, Mix It Up Monday, Mop It Up Mondays, Seasonal Inspiration, Strut Your Stuff Saturday, Sweet Treats and Swanky Stuff, Tastetastic Thursday, Totally Tasty Tuesday, Trick or Treat Tuesday, Tuesday Talent Show, Thursday Treasures, Weekend Potluck, What’s in the Gunny Sack.