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Pumpkin Spice Cake Doughnuts with Spiced Maple Glaze

  • Author: by Mary
  • Prep Time: 30 mins
  • Cook Time: 15 mins
  • Total Time: 45 minutes


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


  1. Combine flour, baking powder, baking soda, salt, and spices together in a bowl. Mix to combine, and set aside.
  2. Melt the butter, then mix in brown sugar. Whisk in the egg until completely smooth, then add vanilla, milk, and pumpkin.
  3. Combine dry and wet ingredients, mixing until it comes together. Wrap in plastic wrap and refrigerate for 2 hours.
  4. When the dough is ready, heat canola oil (at least 2" deep) in a heavy pot or skillet to 360 F.
  5. 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.
  6. Set doughnuts on a paper towel to soak up excess grease.
  7. 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.
  8. Best served immediately.


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.