baked butternut squash doughnuts with maple glaze

Who doesn’t love a good doughnut? Is there such a thing as a bad doughnut? Cakey or light, frosted or glazed, filled or in hole form, donuts are awesome no matter how you fry, bake, fill, dust, glaze or sprinkle them. Of course, there are better-for-you doughnuts – like these BAKED BUTTERNUT SQUASH DOUGHNUTS WITH MAPLE GLAZE! Homemade butternut squash purée and baking instead of frying makes this doughnut a little healthier but just as delicious. A sweet maple glaze adds the perfect amount of indulgence.

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Creative doughnut flavors and combinations have taken over the internet. Somewhere after cupcakes, cake pops and macarons, the doughnut has surged in popularity. Have you seen the latest – doughnut wedding trend? For a long time, I was cautious of trying doughnuts in my own home because…well, doughnuts…but my curiosity eventually won one afternoon strolling through my local Bed Bath and Beyond when I stumbled on these Wilton Doughnut Pans.

Baked Butternut Squash Donuts with Maple Glaze | Teta Lizza's Kitchen | www.TetaLizza.com

The pans are amazing and need just the smallest coating of melted butter to guarantee your perfect doughnuts pop out of the mould. I also like that there are only six cavities per pan so you can make a small batch. Of course, I bought two pans so I can make doughnut mountains!

Baked Butternut Squash Donuts with Maple Glaze | Teta Lizza's Kitchen | www.TetaLizza.com

SPOILER ALERT! I found a way to work my favourite vegetable – butternut squash – into dessert. It was only a matter of time. This obsession may have finally gone too far folks. I promise to you here and now, 2017 will bring new obsessions and I’ll limit my butternut squash recipes to acceptable levels. I’m not sorry.

Baked Butternut Squash Donuts with Maple Glaze | Teta Lizza's Kitchen | www.TetaLizza.com

These Butternut Squash Doughnuts have a cake-like texture. The cinnamon and maple syrup added to the batter brings out the sweetness of the butternut squash without being overly sweet. You could leave these doughnuts as they are but the sweet maple glaze adds just the right amount of YUM balancing out the subtle flavors of the doughnut. I also added a final dusting of maple sugar that I picked up on my trip to Quebec this past Spring. Why the heck not right?

Baked Butternut Squash Donuts with Maple Glaze | Teta Lizza's Kitchen | www.TetaLizza.com

Shout-out to my blog-gal-pal Sammie over at Feasting is Fun who ultimately tempted me to try this doughnut trend with her Baked Pumpkin Spice Doughnuts. While we’re continents apart, we seem to have some unexplained recipe connection! Be sure to check out her site where you’ll drool over her recipes, laugh at her adventures and smile at her kind heart.

Baked Butternut Squash Donuts with Maple Glaze | Teta Lizza's Kitchen | www.TetaLizza.com

What dessert trends have you been drooling over or shaken your head at? Let me know in the comments below!

enjoy | liz | xo

baked butternut squash doughnuts with maple glaze
Yields 12
Print
Prep Time
10 min
Cook Time
12 min
Total Time
22 min
Prep Time
10 min
Cook Time
12 min
Total Time
22 min
For the doughnuts
  1. 2 cups all-purpose flour
  2. 2/3 cup granulated sugar
  3. 1 tsp ground cinnamon
  4. 1/2 tsp baking soda
  5. 2 tsp baking powder
  6. 4 tbsp coconut oil, melted
  7. 2 large eggs
  8. 1 cup milk
  9. 2 tbsp pure maple syrup
  10. 1 cup pureed butternut squash*
  11. 1 tsp vanilla extract
For the maple glaze
  1. 3 tbsp real maple syrup
  2. 1 tsp maple extract
  3. 1 cup icing sugar
Instructions
  1. Preheat oven to 350°F. Prepare two 6-cavity doughnut pans by lightly brushing with melted butter.
  2. In a large bowl, whisk together the dry ingredients (flour, sugar, cinnamon, baking soda, and baking powder).
  3. In a separate bowl, whisk together you wet ingredients (melted coconut oil, eggs, milk, butternut squash puree and vanilla extract). Remove as many lumps as possible.
  4. Pour the wet mixture into the dry mixture, stirring until just combined and lump-free.
  5. Transfer the batter to a large piping bag with a large round tip and pipe the doughnut batter into the prepared pans.
  6. Bake for 12-13 minutes, or until a toothpick inserted into the doughnuts comes out clean. Let cool for about 5 minutes inside the pan before turning them out to a wire rack to finish cooling. Once the doughnuts are cool enough to handle, dip them one by one (top side down) into the maple glaze. Gently turn over and return to wire rack to allow the glaze to firm up. Dust with maple sugar if desired.
To make the maple glaze
  1. Add all ingredients into a medium bowl and stir until a thick, smooth glaze forms.
Notes
  1. To prepare the butternut squash puree - cut a butternut squash in half and remove any seeds. Bake at 400°F for approx. 40-45 minutes (until for tender). Allow to cool, remove flesh from skin and puree in a food processor until smooth.
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