Pumpkin Spice Donuts with a Chocolate Glaze are a festive Fall treat! Bite into light and airy donuts that have been dipped into chocolate.
I promised pumpkin and this is pumpkin! These guys were light, fluffy and everything I want in a donuts. Full of fall flavours and let’s face it, I’m not one to turn down chocolate. Ever.
I love the combo of pumpkin with chocolate and whiskey. While the whiskey in the glaze is optional, I wouldn’t skimp on it for adults. The whiskey cuts through any sweetness in the donut making it totally breakfast appropriate. Yes, cake like item and booze at breakfast. I support you 100% in this endeavour.
I also discovered that a twist wine cap is exactly 1″ in diameter. So once again, if you’re like me and don’t have infinite space for random kitchen utensils this tip is on point for doughnut making.
* This post and photos were updated October 2017.
- 3 2/3 cups all purpose flour plus more for dusting.
- 4 tsp baking powder
- 1 tsp salt
- 1 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp ground nutmeg
- 1/8 tsp ground cloves
- 1 cup sugar
- 3 tbsp unsalted butter room temperature
- 1 large egg
- 2 large egg yolks
- 1 tsp vanilla extract
- 1/2 cup buttermilk
- 1 cup canned pure pumpkin
- Canola oil for deep-frying, about 3 to 4 cups. (You can reuse this oil up to 4 additional times. Allow to cool and strain through cheese cloth back into original container.)
- 1/2 cup unsalted butter
- 1/4 cup whole milk
- 1 tbsp light corn syrup
- 2 tsp vanilla extract
- 4 oz bittersweet chocolate chopped
- 2 cups icing confectioners' sugar, sifted
- 1 tbsp whiskey optional
Whisk first 8 ingredients in medium bowl to blend.
Using electric mixer, beat sugar and butter in large bowl until blended (mixture will be grainy). Beat in egg, then egg yolks, and vanilla. Gradually beat in buttermilk and then beat in pumpkin in 4 additions. Using rubber spatula, fold in dry ingredients in 4 additions, blending gently after each addition. Cover with plastic; chill 3 hours up to 24 hrs.
Sprinkle 2 rimmed baking sheets lightly with flour. Press out 1/3 of dough on floured surface to 1/2- to 2/3-inch thickness. (Add more flour, by the tablespoon, if you can't pat it down and cut out rings due to stickiness).
Using 2 1/2-inch-diameter round cutter, cut out dough rounds. Arrange on sheets. Repeat with remaining dough in 2 more batches. Gather dough scraps. Press out dough and 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 if desired).
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 doughnuts, 3 or 4 at a time, until golden brown, adjusting heat to maintain temperature, about 1 minute per side. Using slotted spoon, transfer doughnuts to paper towels to drain. Cool completely. For doughnut holes, fry holes in 2 batches until golden brown, turning occasionally, about 2 minutes. Using slotted spoon, transfer to paper towels to drain and cool.
Combine butter, milk, corn syrup, and vanilla in medium saucepan and heat over medium heat until butter is melted and milk is slightly warmed. Decrease the heat to low, add the chocolate, and whisk until melted. Turn off heat, add icing sugar, and whisk until smooth. Dip the doughnuts immediately. Allow glaze to set for 30 minutes before serving.
Dough does require chilling time.
Doughnut recipe from Epicurious.com