Homemade Glazed Pumpkin Donuts

Fall has been taken over by pumpkin-spiced everything! Pumpkin-spiced coffee (and pumpkin-spiced creamer), pumpkin-spiced beer, pumpkin-spiced cheesecake! I think we’re forgetting one of the simplest joys of the fall season: glazed pumpkin donuts.

My homemade pumpkin donut recipe is perfect for those crisp fall mornings when you want something warm, spicy, sweet, and (best of all) fried. While I love a good baked donut, sometimes, when the nights get longer, you need a good fried treat to look forward to in the morning! 

I love this pumpkin donut recipe. It has the perfect amount of warm spices, cinnamon, and pumpkin flavoring, and it’s all enveloped in a glaze that hardens just the right amount, that makes the donuts glossy and sweet on the outside. 

This recipe makes it pretty clear why pumpkins make fall the perfect season for baking!

Store-Bought Vs. Homemade Pumpkin Puree 

This recipe does call for pumpkin puree. When making my homemade puree, I use a “sugar pumpkin,” also known as a “pie pumpkin.” They’re the smaller, orange pumpkins you can find at your grocery or farmers market. Other pumpkins can be used, but the flavor and texture may vary. That’s it! To make your own puree, you just need pumpkin!

If you’re not feeling like taking on the gourds, however, store-bought canned pumpkin puree will do! They both work.

A wire rack full of glazed pumpkin donuts.

What Is Pumpkin Pie Spice?

The phrase “pumpkin pie spice” is thrown around a lot, but what does it even mean?! 

Typically, the combination of spices, which can be used in both sweet and savory dishes, are a combination of cinnamon, nutmeg, closed, ginger, and allspice. You can get this pre-mixed in your grocery’s spice aisle, or you can make your own using my homemade pumpkin pie spice recipe!

What You Need To Make Pumpkin Donuts

  • Measuring cups and spoons
  • Mixing bowls
  • Heavy-bottomed pot
  • Thermometer (optional)
  • Baking sheet lined with paper towels or a wire rack.
  • 3-inch (7.5cm) round cutter
  • 1-inch (2.5cm) round cutter

How To Make Pumpkin Donuts

Is there anything more satisfying than pulling a delicious smelling pumpkin donut out of hot oil and glazing it with a delightful vanilla glaze? Yes — eating them! Here’s how you can make pumpkin donuts (and don’t forget to get the full recipe with measurements, on the page down below):

  1. Combine your dry ingredients, flour, sugar, baking powder, pumpkin pie spice, and salt in a large bowl.
  2. In another bowl, whisk together the wet ingredients: pumpkin puree, sour cream, eggs, butter, and vanilla extract.
  3. Combine the wet ingredients with the dry thoroughly to make a dough. Cover the dough and let it chill for 15 minutes in the refrigerator.
  4. In the meantime, prepare your frying space! Into a heavy-bottomed pot, pour 3-inches of oil and set it over medium-high heat. Insert your thermometer if you are using one. Next to the stove, place your baking sheet lined with paper towels or a wire rack. Near the rack, place the bowl with the vanilla glaze
  5. Once the dough has chilled enough to firm up, roll it out onto a floured surface to ½ inch (1.5cm) thick and cut using a 3-inch (7.5cm) round cutter. Reroll the scraps to make more circles. Use a 1-inch (2.5cm) cutter to cut the centers of your dough to make the donut shape.
  6. The oil should be roughly 350°F (180°C). Drop 2 or 3 donuts, or 5-6 donut holes, into the oil at a time. Fry for about 2 to 3 minutes until it is lightly browned on one side, then flip and fry until the other side is browned.
  7. Remove the donuts or holes to a wire rack to drain of oil just a little. Immediately, dip both sides of the hot donuts into the vanilla glaze and then set on the rack to finish drying. Repeat the process with the remaining donuts and holes.

The interior of my glazed pumpkin donut recipe!

Gemma’s Pro Chef Tips For Making Pumpkin Donuts

  • You want to be sure that your oil stays around 350°F (180°C) to ensure the donuts cook properly. Keep in mind that when you add the fresh dough, it will change the temperature. Don’t crowd your pot.
  • Glaze your donuts while they’re hot, so the glaze sets well. 
  • Donuts puff up in oil a lot! Make sure you roll them out no thicker than 1/2 inch.
  • Use my Vanilla Donut Glaze.
  • Don’t have Pumpkin pie spice? Make your own Pumpkin Pie Spice.
  • Make your own Pumpkin Puree.
  • Oil is HOT when frying! Make sure you stay safe: place donuts carefully in the oil to avoid splash burns, watch carefully to make sure that the oil doesn’t start to smoke, and never walk away from oil heating on the stove! If you are a child making this recipe, make sure to get an adult’s help!

How Do I Store Homemade Pumpkin Donuts?

You should enjoy these donuts as soon as they’re cool enough to eat! Donuts are always best when they’re eaten the day they are made, but if you have any leftovers, keep them in an airtight container at room temperature for up to 2 days.

Make More Fall Recipes!

And don’t forget to buy my Bigger Bolder Baking Cookbook!

Full (and printable) recipe below!

A batch of pumpkin donuts cooling on a rack.

Print

Glazed Pumpkin Donuts Recipe

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You haven't had a donut until you've had my Glazed Pumpkin Donut recipe — it's perfectly fall, perfectly spiced, and perfectly sweet.
Prep Time 20 minutes
Cook Time 20 minutes
Servings 14 Donuts
Author Gemma Stafford

Ingredients

  • 3 ½ cups (17 ½ oz/497g) all-purpose flour
  • 1 cup (8oz/225g) granulated sugar
  • 4 teaspoons baking powder
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon salt
  • 1 cup (8oz/225g) pumpkin puree
  • ½ cup (4oz/115g) sour cream
  • 2 large eggs
  • 2 tablespoons (1oz/28g) butter melted
  • 2 teaspoons vanilla extract
  • Vegetable oil for frying (canola, safflower, etc.)
  • 1 recipe Vanilla Donut glaze

Instructions

  • In a large bowl, combine your dry ingredients: flour, sugar, baking powder, pie spice, and salt.
  • In another bowl, whisk your wet ingredients: pumpkin puree, sour cream, eggs, butter, and vanilla extract.
  • Combine the wet and dry ingredients thoroughly to make a dough. Cover the dough and let it chill for 15 minutes in the refrigerator to firm up.
  • Set up your frying space: pour oil to a 3-inch depth in a heavy-bottomed pot and set over medium-high heat and insert a thermometer, if using. Place a baking sheet next to the stove, either lined with paper towels or a wire rack. Place the bowl with the glaze near the rack.
  • On a floured surface, roll out the donut dough to ½ inch (1.5cm) thick and cut using a 3-inch (7.5cm) round cutter, cut circles of dough. You can reroll the scraps to make more circles.
  • Using a 1-inch (2.5cm) cutter, cut holes in the center of your dough circles.
  • When your oil is hot, roughly 350°F (180°C), drop 2 or 3 donuts (or 5-6 holes) at a time in the oil. Fry for about 2 to 3 minutes, until lightly browned on one side, then flip and fry until the other side is browned.
  • Remove to the wire rack and immediately dip both sides of the hot donuts in the vanilla glaze and set on the rack to dry before proceeding with the remaining donuts and holes.
  • Enjoy when just cool enough to devour! Donuts are best eaten the day they are made, but you can store any leftovers in an airtight container at room temperature for up to 2 days.

The post Homemade Glazed Pumpkin Donuts appeared first on Gemma’s Bigger Bolder Baking.

Rooting for Jim Larranaga for 2013 NCAA Tournament

It’s the eve of the NCAA tournament 2013 edition, and I realize I haven’t posted in a long while. Seeing that is Spring Break for me, I thought I should post who I am rooting for this March Madness. My heart is still with Bill Self and the Jayhawks, but this year I find myself rooting for Jim Larranaga and the Miami Hurricanes. Coach Larranaga is a basketball coach through and through, he’s a big practice guy and still comes from the “defense wins championships” mentality that I see lacking in a lot of basketball play over the past decade or so.

I’m a big fan of Larranaga’s scramble concepts and the teams that I’ve helped coached used all or part of them quite a bit. But it looks like this year, they are not so much forcing turnovers, but limiting opponent possessions (through great defensive rebounding) and keeping opponent FG% low. I haven’t had a chance to watch a lot of Miami games, but I would bet that his camouflage defense is more prominent this season with the longer athletic types he has this season.

But the best part of Larranaga’s coaching method is his attention to detail. To plan all the practice details and to prepare the way he does is really the secret to his success. He writes everything down, and keeps detailed notes of goals and what needs to be done.

Anyways, I hope everyone enjoys the tournament. I look forward to see which teams get to last to the Final Four.

Eggless Saffron Pistachio Cupcakes with Saffron Buttercream #festive #delicious

These Eggless Saffron Pistachio Cupcakes with Saffron Buttercream seem the perfect thing to celebrate the onset of the festive season. They come together in minutes, and the star is the frosting. saffron with pistachios adds luxury to these delicious cupcakes, the rose petals adding beauty.

The post Eggless Saffron Pistachio Cupcakes with Saffron Buttercream #festive #delicious appeared first on Passionate About Baking.

My Journey to Safer Living

Maya Angelou QuoteI’m catching up on some long overdue posts today and I wanted to write a little about my recent move to join Beautycounter as a consultant.

Over the last few years we have been on a journey to clean up potential toxins in our home. Most of us are aware of the way the food we eat impacts our bodies, (“you are what you eat”) but it was a big “ah-ha” moment when I realized that overall health can also be impacted by what I am putting on my body as well. Then I started to learn more about how personal care products are virtually unregulated and ingredients found in our personal care and beauty products can contain thousands of chemicals known to adversely affect health.


Get the rest of My Journey to Safer Living


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Halibut Fish and Chips

This easy Halibut Fish and Chips recipe makes perfectly crisp, flaky fish. It’s a great family-friendly meal to make any night of the week.  

halibut fish and chips in a white tin with parchment paper

We first tried fish and chips with halibut during a fishing trip to Alaska. The dish is lightly breaded with panko breadcrumbs and quickly fried for a golden crust over tender fish. On the side, don’t leave out the homemade “chips”, or thick-cut french fries. 

I’ve always loved the fish and chips at Market Street Grill, my family’s favorite local seafood restaurant. And I realized that a lot of that had to do with their delicious tartar sauce. So be sure to make your own homemade tartar sauce for dipping the fish and chips. 

Update: We’ve updated this post with tips to make fish and chips in an air fryer for a healthier twist on this classic recipe. Cheers!

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The post Halibut Fish and Chips appeared first on Barbara Bakes™.

minecraft wolf birthday cake with handmade fondant topper

So my previous post was about the Minecraft pickaxe birthday cake that I made for my son’s 11th birthday. And here’s the cake that I made for his 12th birthday (which was 6 months ago 😂)! He wanted a Minecraft cake again, this time a Minecraft wolf birthday cake! I took the same approach to making the fondant topper – using a small square cutter to cut out various colors of fondant. Then I

Pumpkin Patch Cupcakes

Pumpkin Patch Cupcakes

I have lots of mini pumpkins around my kitchen during the Halloween and Thanksgiving baking seasons. I always get a variety of sizes and, while I bake the larger sugar pumpkins, I generally use them as centerpieces and they show up as props in the background of lots of my seasonal pictures. These delicious Pumpkin Patch Cupcakes make a fantastic centerpiece, but they make an even better dessert because they are completely edible!

The cupcakes start out as chocolate cupcakes and turning them into pumpkins is surprisingly easy, though I should let you know in advance that you’re probably going to end up with some frosting on your fingers as you work. Decorating is slightly messy whenever you’re working on a round cake, but it is well worth a few sticky fingers!

In addition to the base chocolate cupcakes, you’re going to need a relatively big batch of buttercream frosting. The frosting not only covers the cake to give it a pumpkin shape, but a small portion of it is dyed green to pipe a vine (for a bit of color) on top of the finished pumpkins. When frosting cakes like these, it is better to have extra frosting than not enough. You can always make more if you run out, but I err on the side of caution and simply bake more cupcakes to use up leftovers.

The fun of these Pumpkin Patch Cupcakes is all in how they are put together. The lids are cut off the cupcakes and the stumps are sandwiched together with a bit of buttercream. The two-tier cakes are then shaped, with the help of a pairing knife, into a more rounded pumpkin shape by cutting off the sharp top and bottom edges. A crumb coat is applied and the cupcakes are chilled. The crumb coat will hold all the chocolate cake crumbs in place when you apply the final coat of frosting. Don’t skip the crumb coat because it makes decorating easier!

Once you apply the final coat of icing, drag the tip of a knife through the frosting to create vertical lines, giving the pumpkins a more realistic finished look. Chill again, then finish the icing by coating it with orange sanding sugar. This not only gives the pumpkins a slightly sparkly loo, but it makes them much easier to handle. Chocolate stumps are added to the top of the cakes, along with swirling green vines.

Don’t throw out your cake scraps when working on these cakes! They are used to make edible “dirt” to surround the cakes when it is time to serve them, finishing the pumpkin patch look. These pumpkins are made with chocolate cake batter, but you can actually use almost any cupcake recipe to make them. That said, chocolate cake or spice cake will give you the best look for your “dirt” crumbs.

If you do want to dress up your mini pumpkins for a spookier look, you have a couple of options. First, you could color a bit of buttercream with black icing and pipe on a jack o’ lantern face. Alternatively, you could poke mini chocolate chips into the pumpkin for an even easier face design. Finally, you could simply add on some candy eyes to give the pumpkins a little personality.

Pumpkin Patch Cupcakes

Pumpkin Patch Cupcakes
1/4 cup butter
2 oz dark chocolate (chocolate chips are fine), chopped
1/4 cup cocoa powder
1 cup sugar
1 large egg
1 tsp vanilla extract
1/3 cup buttermilk
1 cup all purpose flour
1 tsp baking soda
1/4 tsp salt
1/2 cup hot coffee (or hot water)

Frosting

1 cup butter, room temperature
3-4 cups confectioners’ sugar
3-4 tbsp milk
2 tsp vanilla extract
orange and green food coloring
1/2 cup orange sanding sugar
6 small chunks of chocolate (for the stems)
candy eyes (optional)

Make The Cupcakes

Preheat oven to 350F. Line a 12-cup muffin tin with paper liners.
In a small microwave-safe bowl, melt together butter and dark chocolate until smooth. Allow mixture to cool slightly.
In a large bowl, whisk together melted butter mixture, cocoa powder, sugar, egg, vanilla extract and buttermilk until smooth and well-combined. Add in flour, baking soda and salt and whisk to incorporate. Pour in hot coffee and whisk until batter is smooth. Divide evenly into prepared muffin cups.
Bake for 16-19 minutes, or until the cupcakes are set and a toothpick inserted into the center comes out clean.
Transfer to a wire rack to cool completely.

Make the Frosting

In a large bowl, beat butter until soft. Add in about half of the confectioners’ sugar, along with the milk and vanilla extract. Gradually blend in additional confectioners’ sugar until frosting is thick and smooth. Set aside a small portion of the frosting to be dyed green for the vines. Use orange food coloring (approx 1/4 – 1/2 tsp gel coloring or 1/2 – 3/4 tsp liquid food coloring) to dye the rest of the icing bright orange.

Assembly

Cut the tops off of two cupcakes and remove the wrappers. Place cupcake lids in a bowl for scraps.
Add a bit of frosting to the cut top of one cupcake and invert the second onto it, making an oblong cupcake. Using a paring knife, trim the top and bottom edges to round them off. Place trimmings into the scrap bowl. Repeat with remaining cupcakes to make 6 round cakes.
Carefully frost the round cakes with orange icing to make a crumb coat. Chill for 15 minutes.
Frost the cupcakes more generously to cover the crumb coat. If necessary, stick a skewer into the cupcake to hold it still while you frost. Use the tip of a knife to make ridges in the frosting and give it a more pumpkin-like shape. Chill for 20 minutes.
Coat pumpkins with sanding sugar, gently pressing it into the frosting and smoothing out any imperfections with your fingertips (chilling the cake should make them easy to handle).
Place a small piece of chocolate in the top of each cake to act as the stem, then pipe a swirl of green vine near the top for color. Add on candy eyes, if desired.

Take all the cake scraps and crumble them into small pieces. Make a pile of cake crumbs on a serving plate (or a small pile on each serving dish, if plating individually) and place the pumpkins on top of the “dirt” crumbs to serve.

Makes 6.

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