Ingredients
Units
Scale
- 1 3/4 cups all-purpose flour
- 2 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp salt
- 1/2 tsp cinnamon
- 1/4 tsp nutmeg
- 1/8 tsp ginger
- 1/8 tsp cloves
- 2 Tbsp unsalted butter
- 1/4 cup packed light brown sugar
- 1 egg
- 1 tsp vanilla
- 1/4 cup milk
- 1/2 cup pumpkin pie puree
- Canola oil, for frying
- 1 1/2 cups powdered sugar
- 1/4 tsp cinnamon
- 1/8 tsp ginger
- 1 pinch ground cloves
- 1 pinch ground nutmeg
- 2 Tbsp pure maple syrup
- 1-2 Tbsp milk
Instructions
- Combine flour, baking powder, baking soda, salt, and spices together in a bowl. Mix to combine, and set aside.
- Melt the butter, then mix in brown sugar. Whisk in the egg until completely smooth, then add vanilla, milk, and pumpkin.
- Combine dry and wet ingredients, mixing until it comes together. Wrap in plastic wrap and refrigerate for 2 hours.
- When the dough is ready, heat canola oil (at least 2" deep) in a heavy pot or skillet to 360 F.
- Roll the dough out on a lightly floured surface to 3/4" thickness. Cut into doughnut shapes, and fry a few at a time, cooking for about one minute on each side.
- Set doughnuts on a paper towel to soak up excess grease.
- When the doughnuts have cooled slightly, make the glaze by combining the powdered sugar, spices, and maple syrup. Add enough milk to thin the mixture into a glaze. Dip each doughnut in, then set back onto a rack or paper towel.
- Best served immediately.
Notes
Note that I did use pumpkin pie filling (the kind from the can that requires minimal work to make a pie), instead of pumpkin puree. If you use pumpkin puree, you'll need to increase sugar and spice content by about 2x.