Description
Deliciously soft and fluffy pumpkin donuts with a spiced glaze, perfect for fall or any time you crave a cozy treat. These fried donuts combine pumpkin puree and warm pumpkin pie spice for a comforting flavor, then are dipped in a sweet vanilla glaze.
Ingredients
Scale
Donuts
- 3 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 4 teaspoons baking powder
- 1/2 teaspoon salt
- 2 teaspoons pumpkin pie spice
- 1 cup pumpkin puree
- 1/2 cup buttermilk
- 2 eggs
- 2 tablespoons butter, melted
- 2 teaspoons vanilla extract
- Vegetable or canola oil for frying
Glaze
- 3 cups powdered sugar
- 1/2 cup buttermilk
- 1 teaspoon vanilla extract
Instructions
- Mix dry ingredients: In a large bowl, whisk together the flour, sugar, baking powder, salt, and pumpkin pie spice until evenly combined.
- Combine wet ingredients: In a separate medium bowl, whisk together the pumpkin puree, buttermilk, eggs, melted butter, and vanilla extract until smooth.
- Make the dough: Pour the wet mixture into the dry ingredients and stir until just combined. The dough will be sticky, which is normal for this recipe.
- Roll and cut: Turn the dough onto a well-floured surface and roll out to about 1/2 inch thickness. Using a donut cutter, cut out donuts and donut holes for frying.
- Heat oil and fry: Heat 3 inches of vegetable or canola oil in a large skillet or pot over medium-high heat until it reaches 350°F. Carefully place a few donuts into the hot oil and fry each side until lightly browned, then remove and drain. Repeat in batches until all donuts are cooked.
- Cool the donuts: Place the fried donuts on a wire cooling rack to cool slightly before glazing.
- Prepare and apply glaze: In a medium bowl, whisk together powdered sugar, buttermilk, and vanilla extract until smooth. Dip each warm donut into the glaze and return to the cooling rack to allow excess glaze to drip off and set.
Notes
- Use a candy thermometer to ensure oil stays at 350°F for perfectly fried donuts.
- The dough is sticky, so flour your surface and tools well to prevent sticking while rolling and cutting.
- Donuts are best enjoyed the same day for optimal freshness and texture.
- Keep fried donuts on a wire rack rather than paper towels to prevent sogginess from trapped steam.
- For a thicker glaze, add more powdered sugar; for a thinner glaze, increase the buttermilk slightly.
