Autumn Baking: Pumpkin Spice Doughnuts with Maple Glaze

The temperature was 45 degrees this morning when Chester and I walked Doug to the train station. I had to put on a sweater! I think autumn is officially here.

And with autumn comes pumpkin recipes! It’s a little hard for me to want pumpkin in the middle of summer. With the cinnamon, nutmeg, cloves and such, it’s just such a cold weather flavor profile, don’t you agree?
Last year I made doughnuts for the first time. My inaugural outing was maple bacon doughnuts. They were super tasty, but those are yeast doughnuts so they took quite a while to make what with the rising time and all.
These? Criminally, stupidly, dangerously fast. Not, like, weekday morning fast(they make quite a mess), but definitely every-weekend-from-now-until-spring fast. If you start heating the oil while you mix the ingredients, you’ll be eating doughnuts 35 minutes later.
These are doughnuts of the cake/old fashioned variety. If you’re into fluffy raised doughnuts, this is not the recipe for you. But cake doughnuts are my favorite so you’ll hear no objections from me. The recipe I based them on came with a buttermilk glaze, but I modified it to include some maple syrup, just cuz.

Oh, and the plates pictured are Ben Seibel for Iroquois. The pattern is Harvest Time and I’ve got several of them up in my Etsy store.

Glazed Pumpkin Spice Doughnuts with Maple Glaze

adapted from Barefoot and Baking
(about 2 1/2 dozen, plus doughnut holes)

3 1/2 cups flour
4 tsp baking powder
1 tsp salt
2 tsp pumpkin pie spice
1 cup sugar
2 tpsp butter, melted
2 eggs
2 tsp vanilla
1/2 cup buttermilk
1 cup pumpkin puree
canola oil (for frying)

Maple Glaze

2 cups powdered sugar
1/4 cup buttermilk
1/4 cup maple syrup

  1. Heat 2 inches of oil in a dutch oven over medium high heat. 
  2. In a large bowl, whisk together the flour, baking powder, salt, spice and sugar. 
  3. In a separate medium bowl, whisk together all the remaining ingredients except the oil (it’s for frying). Make a well in the center of the dry ingredients and pour the wet ingredients in. Mix all together until the dough is well combined. I used my stand mixer, but you could definitely do this by hand.
  4. Turn out onto a well floured surface and roll the dough until it is about 1/2 inch thick (this may seem pretty thin but they puff up a lot when frying). Cut with a doughnut cutter or drinking glass. I used two different size biscuit cutters.
  5. When the oil is hot (I use a candy themometer–it should read between 360 and 375 degrees), gently slide the doughnuts into the oil, frying the first side until the edges are lightly browned and the top starts to crack, about 45 seconds. Carefully flip the doughnuts over and allow to cook until lightly browned on this side too. Remove and place on a wire rack over a baking sheet covered with paper towels.
  6. Whisk together glaze ingredients until smooth. Dip warm doughnuts in the glaze and then allow to air dry on a cooling rack.
Enjoy with a tall glass of milk or a cup of coffee!
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