Pumpkin Spice Donuts
Donuts? Doughnuts? Whichever way you spell it you're going to want to try these delicious pumpkin donuts! Perfect for fall and so good!
Prep Time30 mins
Cook Time15 mins
Resting Time2 hrs
Total Time2 hrs 45 mins
Servings: 18 donuts
For the Donuts
- 2 1/4 tsp active dry yeast (1 packet)
- 1/2 cup brown sugar
- 1/4 cup butter, melted
- 3/4 cup pumpkin puree
- 1 egg
- 1 tsp salt
- 2 1/2 tsp cinnamon
- 1/2 tsp nutmeg
- 1/2 tsp allspice
- 1/4 tsp ginger
- 1 1/4 cup whole milk
- 5-6 cups all-purpose flour
- Canola or vegetable oil, for frying
For the Glaze
- 2 cups powdered sugar
- 1 tsp cinnamon
- 4 tsp butter, melted
- 1/4 cup pumpkin puree
- 6-7 tbsp milk
In a small bowl, add 1/4 cup of milk and microwave 30 seconds until lukewarm.
Add yeast and allow to sit until frothy, about 10 minutes.
In a medium-sized bowl, combine brown sugar, melted butter, pumpkin puree, egg, salt, cinnamon, nutmeg, allspice, and ginger.
Add milk and two cups of flour to mixture and combine.
Add remaining flour and mix with a spoon until a dough forms. Transfer to a floured surface and knead until dough is only slightly tacky. Add additional flour if needed.
Form dough into a ball and return to bowl. Cover with a clean dish towel and allow to rise for 60 to 75 minutes until dough doubles in size.
Return dough to floured surface and roll out to 1/2 inch thick. Use a donut cutter or 3 inch and 1-inch cookie cutters to cut out donuts. Reroll scraps and cut out additional donuts. Place donuts and holes on parchment-lined baking sheet and allow to rise again for 45 minutes.
For the glaze: Whisk together all ingredients for glaze until smooth and set aside.
Line a baking sheet with paper towels. In a dutch oven, heat 2 inches of vegetable or canola oil to 350 degrees.
In batches, fry donuts until golden on each side. Move donuts to paper towel-lined baking sheet.
Dip donuts into glaze and place on cooling rack.