Pumpkin-Spiced Donuts & Maple Glaze
Whisk the flour, baking powder, pumpkin pie spice, salt and baking soda, beat the eggs, pumpkin puree, sugars, buttermilk and melted butter, and mix the dry into the wet in batches. Chill the dough for at least 3 hours, roll it ½ inch thick and cut out donuts and holes. Fry in canola oil at 365° to 375° until deep golden on both sides, then finish them two ways: toss warm donuts in cinnamon-nutmeg sugar, and dip the tops of cooled donuts in a maple glaze.
Nothing announces autumn quite like pumpkin-spiced donuts warm from the kitchen, their sweet, spiced smell filling the whole house. These are tender and cake-like, rich with pumpkin and warm spice, then tossed in spiced sugar or dipped in a maple glaze that ties them firmly to the season. Fried to a deep golden brown, they take a little patience but taste like a proper treat — the kind of cozy indulgence that makes a crisp fall morning feel like a small celebration.
The Pumpkin-Spiced Dough
Work together a sticky dough rich with pumpkin and warm spice, then chill it at least three hours so the flour hydrates and the fats firm up enough to roll and cut. The pumpkin keeps the crumb moist and the spice gives them their cozy, autumnal character, so measure the spice carefully — it is what makes these taste like the season in every bite.
The Two Finishes
Toss the warm donuts straight into cinnamon-nutmeg sugar, then cool the rest and dip their tops in maple glaze for a sweet, seasonal finish. The maple's warm sweetness is the perfect partner to the pumpkin spice, so glaze them generously and let them sit until the finish firms into a pretty, glossy coat — the sugared ones need nothing more than the toss.
Pumpkin-Spiced Donuts & Maple Glaze
Ingredients
Method
- Whisk together the flour, baking powder, pumpkin pie spice, salt and baking soda in a bowl. Use an electric mixer to combine the eggs, pumpkin puree, sugar, buttermilk, brown sugar and butter.
- Beat until a smooth, wet blend is formed.
- Mix the dry ingredients into the wet ingredients in batches. Do not overwork the gluten.
- Wrap the dough in plastic and chill for at least 3 hours. This critical resting phase hydrates the flour and solidifies the fats, making the soft dough manageable for rolling.
- Unwrap the chilled dough onto a generously floured work surface.
- Using a heavy wooden rolling pin, roll the dough to an even ½-inch thickness.
- Use a stainless steel donut cutter to punch out the donuts and holes. Transfer the cutouts to a parchment-lined baking sheet. Re-roll the scraps gently to use all the dough.
- Pour 2 inches of canola oil into a deep, heavy-bottomed skillet or Dutch oven.
- This should be less than half of the depth of the pan as oil expands when heated. Heat the oil over medium-high heat until it reaches a strict 365° to 375°.
- Carefully lower the donuts into the hot oil in batches to avoid dropping the temperature. Fry until deep golden brown on the bottom, then flip and brown the second side, about 1 to 2 minutes total per donut.
- Transfer the fried donuts to a paper towel-lined baking sheet or wire rack to drain.
- For the Spiced Sugar: Whisk the granulated sugar, cinnamon, and nutmeg in a shallow bowl. Toss the warm donuts directly in the sugar to coat.
- For the Maple Glaze: Whisk the confectioners' sugar, maple syrup, and heavy cream in a small bowl until a thick, glossy glaze forms. Dip the top half of the cooled donuts into the glaze and allow to set on a wire rack.
Notes
The Heart of the Table
A plate of warm, spiced donuts is the smell and taste of autumn made to share — cozy, generous, and instantly welcoming. There is a homey warmth in frying them, the kind of seasonal treat that draws people into the kitchen and makes a crisp fall morning feel like a gift.
The Art of the Host
Hold the oil at a steady 365 to 375 degrees so the donuts cook through without turning greasy, sugar them while they are still warm, and cool the ones you mean to glaze so the maple sets rather than slides — then let it firm up before stacking. They are best the day they are made, the sugared ones still warm and the glazed ones with the maple just set.
Neighborly Grace
- The Preparation: These are best fried and finished the day you serve them, and the dough must chill at least three hours — so mix it early, or the night before, and prep the glaze and spiced sugar while it rests. A fresh morning fry means they arrive at their tender, cozy best.
- The Pour: A cup of coffee or a maple latte is the natural autumnal companion; for a cozy non-alcoholic pairing, warm mulled cider brings out the pumpkin spice beautifully.
- The Vibe: Serve them warm on a plate for a fall breakfast, a gathering, or a cozy day at home. These are cozy, seasonal treats — tender, sugared and maple-glazed, made to fill the kitchen with warm spice and taste like the whole of autumn.