Ingredients
For the pumpkin spice doughnuts
- 3 cups (339 grams) cake flour, plus more for rolling
- 2 teaspoon baking powder
- 1 teaspoon fine salt
- 3/4 teaspoon ground nutmeg (use less if you don't love nutmeg)
- 2 teaspoons pumpkin pie spice
- 1/2 cup (100 grams) granulated sugar
- 2 tablespoons unsalted butter
- 2 large egg yolks
- 2/3 cup (165 ml) sour cream or plain yogurt
- 1/2 cup (120 ml) pumpkin puree
- Canola oil, for frying
For the pumpkin glaze
- 4 1/2 cups (450 grams) powdered sugar, sifted
- 2 teaspoons light corn syrup or golden syrup
- 1/4 teaspoon fine salt
- 1 teaspoon pumpkin pie spice
- 1/4 cup (60 ml) pumpkin puree
- 1/2 teaspoon vanilla
- 1/4 cup (60 ml) hot water
Directions
Make the doughnuts:
-
In a medium bowl, sift together the flour, baking powder, salt, nutmeg, and pumpkin pie spice. Set aside.
-
In a large bowl, use an electric mixer to beat the sugar and butter on low speed until sandy, about 1 minute. Add the egg yolks, increase the speed to medium, and beat until light and thick, about 1 minute.
-
On low speed, gradually add the flour mixture to the bowl in three additions, alternating with the sour cream and pumpkin, mixing until combined. The dough should be sticky like biscuit dough.
-
Transfer the dough to a clean bowl and cover with plastic wrap. Refrigerate for 45 minutes, or up to 24 hours.
Make the glaze:
-
In a large bowl, use an electric mixer to beat the powdered sugar, corn syrup, salt, pumpkin pie spice, pumpkin puree, and vanilla until combined. On medium speed, add gradually add the water, scraping down the bowl, until incorporated. Set aside.
Fry the doughnuts:
-
When ready to fry, pour 2 inches of oil into a large heavy pot. Attach a candy thermometer and heat oil to 325°F.
-
On a generously floured work surface, roll out the cold dough to 1/2-inch thick 8-inch wide round. Cut as many doughnuts and holes as possible, dipping the cutter into flour to prevent sticking. Fold and gently re-roll the scraps to make extra holes.
-
Shake any excess flour off the doughnut dough before adding them to the hot oil about three at a time. Wait for the doughnuts to float, then fry for 20 to 30 seconds. Gently flip over and continue frying for about another minute, or until golden. Transfer to a paper towel lined cooling rack to drain. Fry the holes for about 20 to 30 seconds per side.
-
While the doughnuts are still hot, give the glaze a whisk before dipping the cracked side of each doughnut into the glaze. Let dry on the cooling racks until set, about 15 minutes, before serving. Glazed doughnuts should be served the same day.
I halved this recipe after reading other commenters say these don’t keep well. Very tasty! I have no use for corn syrup in my kitchen, so instead of buying a bottle I subbed with maple syrup that I already had on hand and it was fantastic! The maple syrup provided a great maple flavor that paired really well with the other ingredients, and it provided a nice shine when it set. Also, if you are a person that likes to combine sweet and savory, I topped half of the donuts with homemade bacon bits and it was a hit!
These are amazing! So easy to make and the taste is out of this world. Mine are a little thinner because I unintentionally rolled thinner than 1/2 inch, but was too lazy to redo. Tasted just as good! This will be a staple for us.
Glad you enjoyed them!
hello tessa, why don’t they need a second rise?
We didn’t find that it was needed! We actually don’t require a second rise for any of our Old Fashioned Doughnuts recipes 🙂
I haven’t had so much fun baking in a while, these turned out so beautifully! Better have a hungry crowd ready though bc they definitely don’t eat as well the next day and wouldn’t recommend trying to get a third day out of them. But they’re so delicious that they should go quickly!
i made this recipe and followed directions to the t! Except for my pumpkin glaze and the donut mix i used a tad bit of buttercream. This might have been the best pumpkin dessert ive ever had in my life.
They were quite tasty. Even though the donut cutter I used needs soldering and repair. The last two were really thick so I cooked them longer. The outsides a bit darker and crispier. Taste Amazing, and I used the substituted cake flour as you mentioned.
It looks so delicious! I wanna test them! ^_^
Measured the same way I do all of your recipes. (I make A LOT of them lol) spoon in measure and level. All of your others worked fine 🙁 yes I used cake flour. I’m totally baffled lol. Holy cow is the flavor good. (Which is why I’m desperate to figure out what went wrong) Just can’t chew them. 🙁
I made these tonight. Followed the recipe exactly to the letter. The dough wouldn’t even come together because it was so dry even had about a 1/4 c of the ingredients left in the bottom of the mixer bowl and would NOT incorporate. Finally had to add about a tbsp of milk just to kinda bring it together. The dough was so tough you couldn’t chew it. They didn’t split. Not sure what went wrong. HOWEVER the flavor was amazing enough that I will try again if I can figure out what went wrong.
Hi Angela, I’m sorry to hear that! Did you use cake flour, and did you measure it by volume with measuring cups or by weight?
Hi! I was wondering if your old fashioned sour cream dough can also be refrigerated for 24 hours as well. My mom, unfortunately, is not a huge pumpkin fan but I’d love to make the sour cream version of this doughnut.
Can we baked it instead of frying? Thanks
These sound delicious! I’ve a question about the glaze- the recipe includes pumpkin puree, but it is not mentioned in the instructions. I’m guessing it may be an oversight, but want to make sure as I want these to turn out perfect 🙂
I bought a bag of Pastry Flour a while back. How is that different than cake flour?
There are quite a few differences. This article here explains it nicely: http://www.thekitchn.com/good-question-p-1-8151