Delicious Pumpkin Donuts: A Cozy Fall Treat with Maple Glaze

Directions

1. Prepare two baking sheets, one lined with parchment paper and one with paper towels.
2. In a large bowl, whisk together flour, sugar, baking powder, pumpkin pie spice, and salt. I use a sifter.
3. In a second bowl, whisk together pumpkin, buttermilk, eggs, melted butter, and vanilla extract.
4. 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).
5. 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.
6. Set cut-out donuts on the parchment-lined baking sheet

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1. 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).
2. 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.
3. Carefully remove the donut(s) from frying using a hand-held strainer or fork, and set each on the paper towel-lined pan.
4. 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.
5. You can also dip in cinnamon with Wood’s Vermont Maple Sugar.
6. Store donuts in an airtight container between parchment paper for up to two days.