Homemade Fried Pumpkin Doughnuts with Maple Cinnamon Glaze
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We love anything pumpkin, especially doughnuts. This simple recipe yields a delightful fresh doughnut with great flavors of fall. You can make the batter the night before if you want to make them fresh for breakfast or enjoy them for a dessert dish after dinner. Don't forget to fry the "holes"--they make perfect snacks or lunch box sized dessert too.
- 2 large eggs
- 3/4 cup sugar
- 2 tbsp butter
- 1 3/4 cup Libby's pumpkin puree
- 5-6 cups flour
- 1 tsp baking soda
- 2 tsp baking powder
- 1/2 tsp ground nutmeg
- 1/2 tsp ground ginger
- 1/2 tsp ground cinnamon
- 12 oz can low fat or 2% evaporated milk
- vegetable oil for frying
- Beat eggs, sugar, and butter until creamy. Add the pumpkin and mix well.
- In a large separate bowl, combine 4 1/2 cups of flour, baking soda, baking powder, and the spices. Gradually add the flour mixture to the wet mixture, alternating with the can of evaporated milk.
- Scrape the sides of the mixing bowl well, then cover and chill for 2 hours. After chilling, the mixture will still be very sticky. You will need to stir in another cup of flour. Generously flour your counter top, your hands, and your rolling pin. Transfer the dough to your work surface and knead for 5 minutes, adding more flour if it becomes sticky.
- Using a large skillet, fill it about half way full of vegetable oil and heat over medium-high heat. Roll your dough to .5" thick and cut with a doughnut cutter or small drinking glass. Cut the center hole with a bottle or bottle cap.
- Fry the doughnuts and the holes for 1-2 minutes per side until golden brown. Drain over paper towels.
- To make the maple glaze, combine 2 cups of powdered sugar, 2 tbsp maple syrup, 2 tbsp of milk, 1 tsp of vanilla, 1/4 tsp of almond extract, and 1/2 tsp of cinnamon. Whisk it well. Dip the doughnuts and holes in the glaze or drizzle it over with a spoon.