Maple Butternut Squash Donuts
Medically reviewed by Christiana George Updated Date: December 19, 2022
Since my Maple Butternut Squash Bread was a success, I went out to buy more squash to see what else I could make. I haven’t made donuts in a while. It seemed like a logical choice. Who can resist a donut? And we can pretend it’s healthy because it has a vegetable in it. But don’t let the vegetable part scare you away. This is still a sweet treat. Don’t tell anyone, but I think I may like this more that Krispy Kreme’s pumpkin spice donut.
I just went ahead and cooked up the whole butternut squash this time since I am going to be using it for other recipes.
It’s so simple. Just slice the squash in half, scoop out the seeds, and place face down on a sheet pan.
Then add a cup of water and bake at 350º F for about 40 minutes or until fork tender.
I just scooped out all the insides with a fork, shredding it as I went along. I scooped it all the way down to the skin. You definitely don’t want to waste any of this great tasting squash.
Voila! Butternut squash puree. It’s that easy. I let this cool off a little before baking with it. Or if you want you can make it ahead and store it in the fridge in an airtight container.
For the topping, I wanted to add a little texture instead of a glaze. So I chose to do crumble. I only put about a teaspoon of topping per donut. If you want more, just double up the recipe and add more.
The butternut squash, maple, and allspice work so well together. You can taste each flavor, neither one overwhelms the other. They blend smoothly to make a slightly sweet, light donut that is great for any occasion.
You can sprinkle a little bit of powdered sugar over the tops before serving if you want. I love messy donuts!
Maple Butternut Squash Donuts
by The Sweet Chick
Prep Time: 15 minutes
Cook Time: 15 minutes
Keywords: bake breakfast dessert snack butternut squash maple syrup donuts American fall
Ingredients (18 donuts)
For the donuts
- 1/4 cup vegetable oil
- 1/4 cup pure maple syrup
- 3 large eggs
- 1 1/4 cups light brown sugar
- 1 1/2 cups butternut squash puree
- 1 1/2 teaspoon ground Allspice
- 1 1/2 teaspoons salt
- 1 1/2 teaspoon baking powder
- 1 3/4 cups + 2 tablespoons all purpose flour
For the topping
- 1/4 cup light brown sugar
- 2 tablespoons flour
- 3 tablespoons quick oats
- 2 tablespoons butter, melted
Instructions
For the donuts
Preheat the oven to 350°F.
In a stand mixer, beat together the oil, syrup, eggs, sugar, squash, spice, salt, and baking powder until smooth.
Add the flour and mix on low until all incorporated.
Fill the wells of your greased doughnut pans about 3/4 full. I used a little less than 1/4 cup of batter per well. I just filled them with my measuring cup. No fancy equipment this time.
For the topping
Mix the sugar, flour, and oats together. Then add the butter and mix with a fork until all crumbly.
Sprinkle about a teaspoon of the crumble evenly over each doughnut.
Then bake the doughnuts for 15 minutes at 350ºF or until a toothpick inserted in the center comes out clean.
After you remove the doughnuts from the oven, wait a few minutes before taking them out of the pan.
Then gently lift each one up with a small spatula and place them on a cooling rack to cool completely. (Don’t flip the pan over because the topping with get messed up.)
If you can’t wait for them to cool because the smell is too intoxicating, then go ahead and pop one in your mouth. Just don’t burn yourself!
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Dulce de Membrillo and Brie Tartelettes
Another amazing sweet that my Argentinian in-laws introduced me to was Dulce de Membrillo. Here in the states, it translates as Quince Jam. Quince a a fruit that kind of looks like a pear, but is very bitter if eaten raw. The Argentinians boil it down and makes jam or jelly out of it. Usually the jam is in a block form and easy to slice.
The easiest way to eat it and my favorite is to take a slice of quince jam and place on top of a slice of cheese (either a soft cheese like brie or a hard, sharp cheese) and lay both on top of a salty cracker. Oh my, a taste bud’s delight! The cheese and the salty cracker balance out the sweetness of the quince jam in the perfect way.
Quince jam can be found in your local Spanish market. If you can’t find it, you can also substitute guava paste. Goya makes guava paste and it is sold in supermarkets. You will find it in the Spanish aisle with all the Goya products. It is sweet like membrillo and the same consistency. It also tastes great with cheese.
Ok, just for haha’s I just checked on Amazon to see if they sold dulce de membrillo and wouldn’t ya know it, they do. Those guys sell everything. So there you go, if you don’t have a Spanish market near you, just check out Amazon.com. They also sell dulce de batata, which is a sweet potato jam. My husband likes it, but I am not a big fan. I like membrillo or guava better. I think because they are sweeter.
I am always looking to try different things and wanted to come up with something different with the membrillo. And I wanted to try out my cute new pan that I bought at TJ Maxx. I thought, why not try mini tartes. I kept the membrillo/cheese combo, but swapped out the cracker for crescent roll dough. Of course, I could have made my life easy and just rolled up the two ingredients into the crescent rolls, but that darn pan was just crying to be used. How could I say no? Doesn’t your bakeware ever call out to you?
I just unrolled the crescent dough and without separating the triangles, I rolled it out just a tiny bit thinner and cut it into squares to fit in my pan.
Then I cut the membrillo to fit in the tartes. I put a nice thick slice at the bottom.
I layered the brie on top. Don’t forget to cut off the rind.
Then I rolled out the left over dough and cut small strip to create a criss cross pattern over the cheese.
I think they came out pretty good for my first try. I did try one while it was piping hot. Oh the cheese was so gooey and the membrillo so sweet. Mmmmmm!
Dulce de Membrillo and Brie Tartelettes
by The Sweet Chick
Prep Time: 15-20 min
Cook Time: 11-13 min
Ingredients (serves 12)
- 1 pkg. (1 lb) dulce de membrillo (quince jam)
- 2 pkgs. (8 oz) crescent rolls
- 1 container (15 oz) Brie cheese
Instructions
Preheat oven to 375 degrees F.
Unroll the crescent dough and lay out flat without separating the triangles. Using a rolling pin, roll out the dough into rectangles and then cut into 12 squares to fit in the muffin tin.
Carefully line each of the muffin cavities with a crescent square and press into place.
Cut a slice of membrillo and a slice of Brie to fit the squares, placing the membrillo on the bottom and the Brie on top.
With the left over crescent dough cut thin strips to layer over the brie in a criss cross pattern. Four strips to each square.
Bake at 375 degrees F for 11-13 minutes or until golden brown. Let the tartelettes cool off a few minutes before removing from muffin tin. Then eat and enjoy!
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