Pumpkin Donuts
User Reviews
4.7
21 reviews
Excellent
Pumpkin Donuts
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Nothing better than homemade Pumpkin Donuts! These sweet donuts are light, airy, spiced with cinnamon, and covered in a simple glaze.
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Ingredients
- vegetable oil or canola oil
- 2 cups all purpose unbleached flour bleached works just fine too
- 1/2 teaspoon salt
- 2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon nutmeg
- 1/8 teaspoon cloves
- 1/2 teaspoon ginger
- 1/2 cup lightly packed brown sugar
- 4 tablespoons butter melted
- 1 whole egg
- 1 egg yolk
- 1/2 cup pure pumpkin pumpkin puree
- 1/4 cup half & half*
for the glaze-
- 1/2 lb powdered sugar
- 1 teaspoon vanilla extract
- 2 tablespoons butter melted
- milk as needed
Instructions
- In a large, heavy-bottomed pot, heat 2-3 inches of oil to 370° F. (I aim for 380 because, by the time you add your donuts in, the temperature will drop to the right where you want it at 370.)
- For best results, stir everything by hand! In a large bowl, whisk flour, salt, leavenings, spices, and brown sugar together to combine. Create a well in the center of the dry ingredients. Pour in remaining wet ingredients into the well and whisk together to break apart the eggs. Then start incorporating all the dry ingredients until a thick dough forms. It might take 2-3 minutes to incorporate all the dry ingredients. Refrigerate dough for 10-20 minutes.
- Flour a board (or clean counter) and flour the dough well and roll out dough to 1/2-inch thickness. Use a donut cutter to create 3-inch donuts.
- Fry 2-3 at a time: brush excess flour off of cut donuts and slide into hot oil gently. Fry 30 seconds per side (15-20 seconds for donut holes), and drain on paper towels until cool enough to handle. Watch your thermometer as you fry and adjust as you go.
- For the glaze, whisk powdered sugar together with vanilla, melted butter, and enough milk to create a glaze slightly thinner than white school glue. Dip warm donuts into glaze and place on a cooling rack to drip and dry. The glaze won't stay white on the donut if you dip them warm, so if you'd like a more obvious glaze, either re-dip them again into the glaze once completely cooled, or wait until they're completely cooled, to begin with.
- Store in airtight containers for up to 24 hours. After that, they *just* aren't the same. Still good, but not glorious.
Equipments used:
Notes
- *If you don't have or know what half & half is, substitute 2 tablespoons milk and 2 tablespoons heavy cream to create your own half & half. In a pinch, you can use 2 tablespoons heavy cream and 2 tablespoons cold water OR 3 tablespoons milk.
- *If you don't have or know what half & half is, substitute 2 tablespoons milk and 2 tablespoons heavy cream to create your own half & half. In a pinch, you can use 2 tablespoons heavy cream and 2 tablespoons cold water OR 3 tablespoons milk.
Nutrition Information
Show Details
Calories
303kcal
(15%)
Carbohydrates
55g
(18%)
Protein
3g
(6%)
Fat
8g
(12%)
Saturated Fat
5g
(25%)
Polyunsaturated Fat
0.5g
Monounsaturated Fat
2g
Trans Fat
0.3g
Cholesterol
40mg
(13%)
Sodium
208mg
(9%)
Potassium
163mg
(5%)
Fiber
1g
(4%)
Sugar
34g
(68%)
Vitamin A
2166IU
(43%)
Vitamin C
1mg
(1%)
Calcium
65mg
(7%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 10donuts with lots of donut holes!
Amount Per Serving
Calories 303 kcal
% Daily Value*
| Calories | 303kcal | 15% |
| Carbohydrates | 55g | 18% |
| Protein | 3g | 6% |
| Fat | 8g | 12% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 0.5g | 3% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 40mg | 13% |
| Sodium | 208mg | 9% |
| Potassium | 163mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 34g | 68% |
| Vitamin A | 2166IU | 43% |
| Vitamin C | 1mg | 1% |
| Calcium | 65mg | 7% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.7
21 reviews
Excellent
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