Thursday, November 11, 2010

Maple-Glazed Pumpkin Donuts

I made these donuts for breakfast this morning. Since they are cake donuts, they come together very quickly. If you start heating the oil before you start the donuts, you can have the donuts ready in about the same time it would take to make muffins. We all really enjoyed these. I dipped the whole donuts in the maple glaze and tossed the donut holes in cinnamon sugar. Both ways are good.

Maple-Glazed Pumpkin Donuts

Vegetable oil, for frying
3 3/4 cups all-purpose flour
1 1/4 cups sugar
1 tablespoon baking powder
1/2 teaspoon baking soda
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground allspice
1 teaspoon salt
2 large eggs, lightly beaten
1 egg yolk
1/3 cup buttermilk
3/4 cup canned pumpkin puree
3 tablespoons melted salted butter
1/2 teaspoon almond extract
Cinnamon sugar
Maple Syrup Glaze, recipe follows


Preheat oil in a large Dutch oven to 375 degrees F.

Whisk dry ingredients together in a large bowl.

Whisk eggs, yolk, buttermilk, pumpkin puree, melted butter and almond extract together in another large bowl until smooth. Add the wet ingredients to the dry and thoroughly mix together using a wooden spoon. The dough will be very sticky.

Dust your countertop and hands with flour. Using your hands pat out dough to 1/2-inch thickness. Dip a 3-inch round cutter in flour and cut out donuts. Cut out center of donuts with 3/4-inch cutter. Gather scraps and re-roll. Continue cutting out donuts.

Fry donuts, in hot oil, until golden brown and crisp, approximately 1 minute per side. Drain on wire rack over sheet tray to cool.

Once cool, dust with cinnamon sugar, if desired, or dip tops of the donuts into the Maple Syrup Glaze. Also, a butter knife can be used to spread on the glaze.

Maple Syrup Glaze

3 cups confectioners' sugar
1/4 teaspoon maple extract
1/2 cup milk

In a small bowl, combine confectioners' sugar, maple extract and milk; stir well. Add additional milk, if needed, to reach desired consistency. Drizzle over donuts.

Recipe Source: "Neelys Maple Glazed Donuts" courtesy The Neelys of Food Network


  1. Valerie, you truly amaze me. Doughnuts for breakfast?!!? I hardly ever make muffins for breakfast. They look really yummy.

  2. If I were planning to make these for breakfast, I would mix the wet ingredients and the dry ingredients in two separate containers the night before. The morning of, I would just combine the dry and wet ingredients and fry away to my heart's content! I'm sure the maple glaze could be made in advance, too! I'm thinking this sounds delicious for Thanksgiving morning!