Delicious Pumpkin Donuts: A Cozy Fall Treat with Maple Glaze
Sara St. Peter
Fall is in the air, and there's nothing better than indulging in warm, homemade Pumpkin Donuts!
These delightful treats combine the rich flavor of pure pumpkin with the sweet touch of Wood's Vermont Maple Sugar, making them the perfect cozy addition to your autumn festivities.
With just a few simple ingredients, including King Arthur All-Purpose Flour, pumpkin pie spice, and a hint of vanilla, these donuts are easy to whip up in your kitchen. They’re fried to golden perfection and can be finished with a luscious drizzle of Wood's Vermont Maple Cream or a sprinkle of cinnamon sugar for that extra autumn flair.
These Pumpkin Donuts are not just a delicious snack; they’re a wonderful way to celebrate the season. Perfect for breakfast, dessert, or a sweet treat at family gatherings, they will surely become a favorite in your home.
Health Benefits of Key Ingredients:
- Pumpkin: Packed with nutrients, pumpkin is high in vitamins A and C, which are crucial for immune function and skin health. It also contains fiber, which aids in digestion and helps maintain a healthy weight. Source: Healthline
- Wood's Vermont Maple Sugar: This natural sweetener offers a lower glycemic index than traditional white sugar, which means it can help regulate blood sugar levels. It's also rich in antioxidants, which help combat inflammation and protect against cellular damage. Source: Journal of Agricultural and Food Chemistry
- King Arthur All-Purpose Flour: While all-purpose flour isn't the most nutrient-dense option, choosing high-quality flour like King Arthur can provide a good source of carbohydrates, which are essential for energy. It can also be a source of protein and some B vitamins. Source: King Arthur Baking
Delicious Pumpkin Donuts
Rated 5.0 stars by 1 users
Author:
Al Wood
Prep Time
30 minutes
Cook Time
2 minutes
Ingredients
Donuts —
- 3½ cups King Arthur All-purpose Flour
-
1 cup Wood’s Vermont Maple Sugar
- 4 teaspoons baking powder
- 2 teaspoons pumpkin pie spice
- 1 teaspoon kosher salt
- 1 cup (245 g) pure pumpkin
- ½ cup (122.5 g) buttermilk, room temperature
- 2 large eggs, room temperature
- 2 tablespoons unsalted butter, melted
- 2 teaspoons vanilla extract
- Crisco Shortening or oil of choice for frying
Glaze—
Directions
- Prepare two baking sheets, one lined with parchment paper and one with paper towels.
- In a large bowl, whisk together flour, sugar, baking powder, pumpkin pie spice, and salt. I use a sifter.
- In a second bowl, whisk together pumpkin, buttermilk, eggs, melted butter, and vanilla extract.
- Pour or add the wet ingredients to the dry ingredients; stir or whisk by hand until well combined. Pour the dough out onto a floured surface. Roll out the dough to ½-inch thick, adding more flour to the work surface as needed (The donuts will puff up when cooked).
- 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 about three inches across. For the smaller hole, use a bottle cap or small shot glass.
- Set cut-out donuts on the parchment-lined baking sheet
Frying —
- In a large heavy-bottomed pot or deep fryer, heat about 3 inches of shortening or oil to 350° F (My pot is 9 inches in diameter).
- Working 5-7 at a time, carefully lower donuts into the hot shortening or 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 donut(s) from frying using a hand-held strainer or fork, and set each on the paper towel-lined pan.
- While the donuts are still warm, submerge one side of each donut in the maple cream. 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 them on parchment or wax paper, but the glaze might pool. Let the glaze set before serving.
- You can also dip in cinnamon with Wood’s Vermont Maple Sugar.
- Store donuts in an airtight container between parchment paper for up to two days.