Pumpkin Donuts

out again and make more donuts. Or fry the centers to make a few donut holes. However if you do that you will end up with fewer donuts Set out all three baking sheets one with parchment paper one with paper towels and one with a wire rack over it for setting the glazed donuts The bowl for the glaze should be large enough to drop an entire donut in Have a fork slotted spoon or tongs handy for easy flipping and transferring of donuts. Or if you have a chopstick handy that will work great for flipping and removing the donuts from the oil as well!
How to Make Pumpkin Donuts in an Air Fryer
If you want to skip the hot oil as well as the mess you can get these donuts made in an air fryer. Follow the directions up to frying in oil. Instead add a few donuts to the basket of your air fryer being careful to not overcrowd the basket. Do not line the basket with parchment paper it blew around too much and the donuts ended up being oddshaped. Air fry for 68 minutes at 350F. There is no need to flip over the donuts. But dont forget the glaze!
How to Bake Donuts in the Oven
Just like with the air fryer prepare the donuts as instructed. Then place the donuts onto a baking sheet lined with parchment paper. Bake for 1517 minutes at 350F.
Dip the baked donuts in the maple cinnamon glaze while they are still warm. We really enjoyed these donuts when made in the oven.
How to Store
Donuts are best enjoyed the same day they are made. However they can be stored for a couple of days at room temperature.
5 FROM 7 VOTES
Pumpkin Donuts
PREP TIME20MINUTES MINS
COOK TIME2MINUTES MINS
TOTAL TIME22MINUTES MINS
Pumpkin Donuts are the perfect Fall treat made with pure pumpkin and pumpkin pie spice for the perfect amount of pumpkin flavor in every bite!
Ingredients
Donuts
3½ cups 437 5 g allpurpose flour1 cup 200 g granulated sugar4 teaspoons baking powder2 teaspoons pumpkin pie spice1 teaspoon kosher salt1 cup 245 g pure pumpkin½ cup 122 5 g buttermilk room temperature2 large eggs room temperature2 tablespoons unsalted butter melted2 teaspoons vanilla extractcanola oil for frying
Maple Cinnamon Glaze
2 cups 250 g confectioners sugar2 teaspoons cinnamon2 tablespoons pure maple syrup24 tablespoons whole milk room temperature
Instructions
Donuts
Prepare three baking sheets one lined with parchment paper one with paper towels and a third with a wire rack. Set aside.
In a large bowl whisk together flour sugar baking powder pumpkin pie spice and salt.
In a second bowl whisk together pumpkin buttermilk eggs melted butter and vanilla extract.
Pour the wet ingredients into the dry ingredients Stir by hand until well combined.
Pour the dough out onto a floured surface. Roll out the dough to ½inch thickness adding more flour to the work surface as needed. The donuts will puff up when cooked in oil.
Once rolled out use a donut cutter to cut out shapes. If you do not have a donut cutter use a round tool
like a kitchen glass or a jar lid that is about 3inches across. You can use a bottle cap or small shot glass for the smaller hole.
Set cutout donuts on the parchmentlined baking sheet. Set aside while you prepare the glaze.
Maple Cinnamon Glaze
Mix all ingredients in a medium to large bowl. Whisk until they are smooth and you have reached the desired consistency. I think the perfect consistency is the same as the corn syrup not too runny but loose enough for it to fall beautifully over all the nooks and crannies of the donut.
Frying in Oil
In a large heavybottomed pot or deep fryer heat about 23 inches of canola oil to 350F.
Working 23 at a time carefully lower donuts into the hot oil and fry for 45 seconds to 1 minute. Flip and repeat on the opposite side. The donuts should be golden brown.
Carefully remove the donuts from the oil I prefer a handheld strainer and set each on the paper towellined pan.
While the donuts are still warm submerge one side of the donuts into the maple cinnamon glaze. Lift and let drain into the bowl then move the donut to the baking sheet with the wire rack on it. You can also place on parchment or wax paper but the glaze might pool. Let the glaze set before serving.
Store donuts in between parchment paper in an airtight container for up to two days.