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Pumpkin Old Fashioned Doughnuts with Spiced Pumpkin Glaze Recipe

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★★★★★

4.9 from 105 reviews

These Pumpkin Old Fashioned Doughnuts are a delightful autumn treat featuring a tender, pumpkin-spiced dough, fried to golden perfection, then dipped in a luscious pumpkin glaze. Perfect for a seasonal breakfast or dessert, they combine classic old-fashioned doughnut texture with rich fall flavors.

Ingredients

Scale

Doughnuts

  • 3 cups (339 grams) cake flour, plus more for rolling
  • 2 teaspoons baking powder
  • 1 teaspoon fine sea salt
  • 3/4 teaspoon ground nutmeg (use less if you don’t love nutmeg)
  • 2 teaspoons pumpkin pie spice
  • 1/2 cup (100 grams) granulated sugar
  • 2 tablespoons unsalted butter
  • 2 large egg yolks
  • 2/3 cup (165 ml) sour cream or plain yogurt
  • 1/2 cup (120 ml) pumpkin puree
  • Canola oil, for frying

Glaze

  • 4 1/2 cups (450 grams) powdered sugar, sifted
  • 2 teaspoons light corn syrup or golden syrup
  • 1/4 teaspoon fine sea salt
  • 1 teaspoon pumpkin pie spice
  • 1/4 cup (60 ml) pumpkin puree
  • 1/2 teaspoon vanilla extract
  • 1/4 cup (60 ml) hot water

Instructions

  1. Make the doughnuts: In a medium bowl, sift together the cake flour, baking powder, fine sea salt, ground nutmeg, and pumpkin pie spice. Set this dry mixture aside.
  2. Cream sugar and butter: In a large bowl, use an electric mixer to beat the granulated sugar and unsalted butter on low speed until the mixture is sandy in texture, about 1 minute. Add the egg yolks, increase speed to medium, and beat until the mixture is light and thick, about 1 minute.
  3. Combine wet and dry ingredients: On low speed, gradually add the flour mixture to the bowl in three additions, alternating with sour cream and pumpkin puree, mixing until just combined. The dough should be sticky, similar to biscuit dough.
  4. Refrigerate the dough: Transfer the dough to a clean bowl and cover it tightly with plastic wrap. Refrigerate for at least 45 minutes, or up to 24 hours for convenience.
  5. Make the glaze: In a large bowl, beat the sifted powdered sugar, light corn syrup, fine sea salt, pumpkin pie spice, pumpkin puree, and vanilla extract using an electric mixer until well combined. On medium speed, gradually add the hot water while scraping down the bowl until the glaze is smooth and shiny. Set aside.
  6. Heat oil for frying: Pour 2 inches of canola oil into a large, heavy-bottomed pot. Attach a candy thermometer and heat the oil over medium heat until it reaches 325°F (163°C).
  7. Roll and cut doughnuts: On a generously floured surface, roll out the chilled dough to about 1/2-inch thickness, forming an 8-inch wide round. Use a doughnut cutter dipped in flour to cut as many doughnuts and holes as possible. Re-roll scraps gently to make extra holes, avoiding overworking the dough.
  8. Fry the doughnuts: Shake off excess flour from the doughnuts before gently lowering about three at a time into the hot oil. Fry until they float to the surface, then cook for 20 to 30 seconds on one side. Flip and continue frying for another minute or until golden brown. Transfer doughnuts to a paper towel–lined cooling rack to drain excess oil. Fry the holes for 20 to 30 seconds on each side.
  9. Glaze the doughnuts: While still warm, give the glaze a quick whisk to ensure it’s smooth. Dip the cracked side of each doughnut into the glaze, allowing excess to drip off. Place on cooling racks and let the glaze set for about 15 minutes before serving.
  10. Serve fresh: For best taste and texture, serve glazed doughnuts the same day they are made.

Notes

  • For a less intense nutmeg flavor, reduce the nutmeg to 1/4 teaspoon or omit altogether.
  • Use cake flour for tender doughnuts; all-purpose flour may alter texture.
  • Be careful not to overcrowd the oil while frying to maintain temperature consistency.
  • Refrigerating the dough helps develop flavor and makes it easier to roll out.
  • The glaze can be adjusted in thickness by varying the amount of hot water added.
  • Store any leftover doughnuts in an airtight container at room temperature but best eaten within one day.
  • Canola oil is recommended for its neutral flavor and high smoke point.

Keywords: pumpkin doughnuts, old fashioned doughnuts, fried doughnuts, autumn recipes, pumpkin spice desserts, homemade doughnuts

Find it online: https://nayabaker.com/pumpkin-old-fashioned-doughnuts-with-spiced-pumpkin-glaze-recipe/