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Pumpkin Doughnuts (fried)

October 7, 2012

I love to make doughnuts, and when I saw this recipe for Glazed Pumpkin Doughnuts I knew I would be dedicating a can of pumpkin to them! (The cupboard is fully stocked with pumpkin puree as I have a lot of other pumpkin recipes waiting for me try on pinterest.  You can follow my “pumpkin” board and bake with me!)

Typically I make a fried, yeast raised doughnut as they always turn out flawless.  Remember the maple bacon doughnuts?

On a few occasions I’ve attempted to make a cake doughnut but always ended up with a disappointing doughy doughnut inside….

not this time!

These pumpkin doughnuts are dense and cakey and dipped in a vanilla glaze and they are surprisingly less work than you’d think…

I did over cook these a little bit, but i don’t fry with a thermometer and there’s a little bit of guessing involved to figure out when the inside is done just right!

Not up for frying…try these baked pumpkin doughnuts instead!

The kids were really excited that they got to have full reign on the doughnut holes!

Glazed Pumpkin Doughnuts recipe from Barefoot and Baking makes 2.5 dozen

  • 3 1/2 cups flour
  • 4 tsp baking powder
  • 1 tsp salt
  • 2 tsp pumpkin pie spice
  • 1 cup sugar
  • 2 Tbsp butter, melted
  • 2 eggs
  • 2 tsp vanilla
  • 1/2 cup buttermilk
  • 1 cup pumpkin puree
  • canola oil (for frying)

In a large pot, heat about 2″ of canola oil on medium- high heat.

Whisk together the dry ingredients in a bowl (including the sugar)

In another bowl, mix together the pumpkin, melted butter, eggs, buttermilk and vanilla until smooth.

Stir in the dry ingredients until everything is well combined.

On a lightly floured surface, turn out the dough and roll out to about 1/2 inch thick.  Cut with a donut cutter (if you don’t have a donut cutter, you can use a glass or the ring of a mason jar and cut a smaller doughnut hole for the centre.

Test the heat of the oil by dropping a little scrap of dough into the oil.  It should bubble up right away.

Fry doughnuts 2 or 3 at a time, for about 30 seconds/side.  You will know they’re ready to flip when the doughnuts have expanded, turned a golden brown and begin to spit open.

Remove from the hot oil with slotted spoon, onto a cooling rack placed over top of a cookie sheet.

Once doughnuts are cool, they are ready to be glazed.


  • 3 cups powdered sugar
  • half cup of buttermilk (I only had 1% milk but buttermilk would have been better)
  • half a teaspoon of vanilla

Whisk the ingredients together in a medium sized bowl, and dip doughnuts.  Let dry on wire racks over baking sheets.

* I also fried up the doughnut holes and shook them up in a bag of powdered sugar and a little bit of cinnamon.


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