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PumpkinCinnamonDonuts_325x325

Cinnamon Pumpkin Donuts with Maple Icing

David Venable

Pumpkin puree infuses these delectable donuts with the taste of fall.

Prep Time: 20–30 minutes

Serves: 12–15

Donut Ingredients:

  • 3-1/2 cups self-rising flour, plus extra for rolling out the dough
  • 1 cup pumpkin puree
  • 1 cup sugar
  • 2 eggs (1 egg plus one egg yolk)
  • 1/4 cup butter, melted
  • 1/4 cup milk
  • 3/4 tsp cinnamon
  • 1 Tbsp vanilla
  • Oil for frying

Icing Ingredients:

  • 1 cup powdered sugar
  • 3 Tbsp maple syrup
  • 1–2 Tbsp milk
  • 1/2 tsp vanilla

Preparation:

To make the donuts, add the eggs, milk, melted butter, pumpkin puree, vanilla, sugar, and cinnamon to a stand mixer. Beat until mixed. Then add flour gradually (1/3 cup at a time) until fully incorporated. The dough will be quite tacky. Chill for 15–20 minutes.

Generously flour your work surface before turning the dough out onto it. Pat the dough out to about 3/4" thick. Use a 3-1/2" round cutter to cut the donuts out of the dough. Then use a 1" round cutter to cut the donut hole out of the donuts.

Heat oil to 375℉ and fry the donuts a couple at a time. They will float to the top. Let them cook 2–3 minutes on one side then flip them over and cook another couple minutes on the other side. Remove with a slotted spoon and place on a cooling rack with a cookie sheet underneath.

To make the icing, mix the powdered sugar, maple syrup, vanilla, and milk in a small bowl. Once the donuts have cooled but are still a little warm, dip the donuts into the icing and place back on the cooling rack.

Cook's Notes

Once you have cut out all your donuts you can fold the dough scraps back together into a dough ball and get a couple more donuts. Don’t do this more than once, as the dough will start to become tough and the donuts will be too dense.

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