Between my jumbo bag of Boom Chicka Pop Kettle Corn (my monthly treat to myself for making in out of Costco alive with an active 10-month old) and salted-caramel EVERYTHING, my love for sweet and salty treats has hit an ultimate high. Not only must I end a meal with some-sort of dessert at least about 85% of the time (who's with me?), but I usually follow that up with something that has a bit of salt and crunch. While this might seem a bit much (also probably not very healthy), who is to complain when my cravings result in something as amazing as these Salted Maple Pumpkin Donuts?!?!
I was ultimately inspired by this spice blend from Sweet Is the Spice (thanks to my monthly Hatchery.co box), my husband's love for donuts of all kind, and maple - because we are in Canada after all. Oh, and pumpkin - 'Tis the season!
I can't even imagine a time before sea salt and caramel went together. So sweet, so salty - so delicious! When I made a cinnamon caramel sauce earlier this season, I thought I would try it without the salt. Even though it was packed full of other yummy flavours, it was just not complete with a pinch (or a few) of salt.
Equally sweet but much more Canadian and donut-approved, I figured maple glaze would be perfect for my pumpkin donuts but could also stand to be kicked up a notch with a bit of sea salt. After baking off the donuts, I dunked them in a bath of classic maple glaze then gave them a sprinkling of both Maldon Sea Salt and the Sweet & Salty Surrender blend.
Recipe adapted from King Arthur
Pumpkin Donutsmakes about 10 to 12
1/4 cup grapeseed or canola oil 1 whole egg 1 egg yolk 1/2 cup granulated sugar 2 tablespoons brown sugar 2 tablespoons maple syrup 3/4 cup pumpkin puree 1/2 teaspoon cinnamon 1/2 teaspoon salt 3/4 teaspoon baking powder 3/4 cup + 2 tablespoons all-purpose flour
- Preheat oven to 350 degrees. Prepare a donut pan and set aside.
- In a large mixing bowl, whisk together the oil, egg, and egg yolk.
- Add in the sugars, maple, and pumpkin. Whisk to combine.
- Sift in the dry ingredients and stir until combined.
- Fill the wells of the donut pan about 2/3 to 3/4 of the way full.
- Bake for about 12 to 15 minutes, or until a toothpick inserted in the donuts comes out clean.
- Cool on a wire rack before dipping in the glaze.
Maple Glaze adapted from Broma Bakery
1 cup icing sugar, sifted 1/4 cup maple syrup a couple drops of molasses 1 to 2 tablespoons milk
Combine all of the ingredients until together until they form a thick, but smooth paste. Add only enough milk so that it is slightly fluid. Use immediately.
- Place the maple glaze in a shallow dish just big enough to hold the donuts.
- Dunk the top surface of each donut into the glaze and let dry slightly on a wire rack.
- Just before the glaze completely dries (just a few minutes), sprinkle with sea salt and/or Sweet & Salty Surrender blend
- To prevent from making a huge mess, I like the fill the donut pan with a piping bag. The batter can be rather fluid. I find it best to fill a disposable piping bag, then snip off the tip once the batter is already inside so that it does not spill everywhere as I fill it up.
- If the donuts are stored overnight, the salt will begin to dissolve. They might look funny, but will still taste equally delicious the following day.
Side note: You guys! Boom Chicka Pop has a Dark Chocolate Sea Salt Kettle Corn for the holidays! If you are looking for a Christmas gift for me, just send me BIG bags of this!!