Description
Homemade Pumpkin Donuts are soft, fluffy fried treats infused with warm spices and rich pumpkin flavor, topped with a sweet maple glaze. These classic autumn donuts combine moist pumpkin puree and aromatic spices, fried to golden perfection and finished with a luscious glaze, perfect for an indulgent breakfast or dessert.
Ingredients
Donuts
- 1 cup granulated sugar
- 2 tablespoons unsalted butter, at room temperature
- 3/4 cup pumpkin puree, dried
- 1/2 cup buttermilk
- 1 teaspoon vanilla extract
- 3 1/2 cups all-purpose flour
- 4 teaspoons baking powder
- 3/4 teaspoon salt
- 1 tablespoon ground cinnamon
- 1 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
Glaze
- 2 cups powdered sugar
- 3 tablespoons whole milk
- 1 tablespoon maple syrup
- 1 teaspoon vanilla extract
Instructions
- Combine sugar and butter: In a stand mixer fitted with the paddle attachment, beat the granulated sugar and butter on low speed until combined. Gradually increase the speed to medium and beat for 30 seconds to ensure a creamy texture.
- Dry pumpkin puree: Place the pumpkin puree on a thick paper towel and blot out the excess moisture by wrapping and squeezing it over the sink. Removing moisture ensures your donuts won’t be soggy.
- Mix dough: Add the dried pumpkin puree, buttermilk, vanilla extract, flour, baking powder, salt, and spices to the mixer. Mix on low speed until a thick dough forms and no streaks of flour remain, ensuring all ingredients are well incorporated.
- Chill dough: Remove dough from the mixer, flatten into an oval disc, wrap tightly in plastic wrap, and refrigerate for 1 hour. This resting period helps the dough firm up for easier handling.
- Cut donuts: Turn dough onto a floured surface and roll to ½ inch thickness. Use a 3 ½ inch donut cutter or circle cutters to cut donuts and holes. Brush off excess flour, gather scraps, knead gently, roll out again, and cut more donuts to use all dough.
- Heat oil: Heat 4 inches of oil in a large pot over medium-low heat to 325°F. Prepare a cooling rack placed over a baking sheet to drain donuts after frying.
- Make glaze: In a medium bowl, whisk together powdered sugar, milk, maple syrup, and vanilla extract until smooth. Set aside for glazing.
- Fry donuts: Fry 2 to 3 donuts at a time in the hot oil for 2 minutes until edges look crisp. Flip and fry another 1 minute until donuts expand and get craggy edges. Use a slotted spatula to transfer to the cooling rack. Fry donut holes for about 1 minute total.
- Glaze donuts: When donuts are warm but cool enough to handle, dip the top half into glaze. Place back on the rack, glazed side up. Let glaze set for about 10 minutes before serving.
- Serve: Enjoy freshly glazed pumpkin donuts within 4 hours of frying for the best flavor and texture.
Notes
- Drying the pumpkin puree is crucial to avoid soggy dough and ensures fluffy donuts.
- Maintain oil temperature at 325°F to cook donuts thoroughly without burning.
- Do not overcrowd the frying pot to ensure even cooking.
- Consume donuts within 4 hours for optimal freshness as the glaze may soften over time.
- You can use a stand mixer or mix by hand if needed, but the dough will be sticky.