These doughnuts are simple and delicious. Combine the fall flavors of pumpkin with this classic hanukkah treat. The dough is a bit sticky, but do not add more flour as the doughnuts will be too dry.
Pumpkin Doughnuts with Cinnamon Maple Glaze
Servings
24 Servings
Ingredients
- 3 1/2 cups all purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1/2 teaspoon baking soda
- 1 cup sugar
- 2 large eggs
- 2 teaspoons pumpkin pie spice
- 1 teaspoon vanilla extract
- 1/3 cup melted unsalted butter cooled briefly
- 1/2 cup sour cream
- 1/2 cup pumpkin puree
- 2 or more cups canola oil for frying
- 1 cup confectioner’s sugar sifted
- 1 tablespoon softened butter
- 1/2 teaspoon vanilla extract
- 3 tablespoons grade B maple syrup*
Instructions
- Whisk first 5 ingredients in medium bowl to blend.
- Using electric mixer, beat sugar and eggs in large bowl until very thick, about 3 minutes.
- Add spices and vanilla. Gradually beat in butter;
- Beat in sour cream and pumpkin puree.
- Gently fold in dry ingredients in 4 additions (dough will be slightly sticky). Cover; set.
- Sprinkle 2 rimmed baking sheets lightly with flour. Press out 1/3 of dough on lightly floured surface to 1/2- to 2/3-inch thickness. Using 2 1/2-inch-diameter round cutter, cut out dough rounds. Arrange on floured sheets. Repeat with remaining dough in 2 more batches. Gather all dough scraps. Press out dough; cut out more dough rounds until all dough is used.
- Using 1-inch-diameter round cutter, cut out center of each dough round to make doughnuts and doughnut holes.
- Line 2 baking sheets with several layers of paper towels. Pour oil into large deep skillet to depth of 1 1/2 inches. Attach deep-fry thermometer and heat oil to 365°F to 370°F. Fry doughnut holes in 2 batches until golden brown, turning once, about 2 minutes. Using slotted spoon, transfer to paper towels. Fry doughnuts, 3 or 4 at a time, until golden brown, about 1 minute per side. Using slotted spoon, transfer doughnuts to paper towels. Cool doughnuts and doughnut holes completely.
- Cinnamon Maple Glaze
- Whisk ingredients together until creamy.
- Drizzle or doughnuts or dip doughnuts into the glaze
- *in the United States Maple syrup is graded either A or B. Grade A syrup is light amber colored and very mild in flavor.
- Grade B is dark and richly flavored with almost floral undertones. I prefer Grade B for baking and cooking and use Grade A for cocktails and sauces.
You may want to check on the ingredients list. Your Cinnamon Maple Glaze actually has no cinnamon in it.