Pumpkin Yeast Donuts with Brown Sugar Maple Glaze

Homemade fried pumpkin spiced yeast donuts with a sweet brown sugar maple glaze. A fun addition any Fall brunch or gathering.

Homemade fried pumpkin yeast donuts with a sweet brown sugar maple glaze recipe from @bakedbyrachel

Years ago I used to love watching the cooking and food competition shows. At some point I stopped watching them, probably in part to how awful some of them can be. But this weekend we caught one of the Halloween challenges. In the past I loved watching the carving competitions, this one was along the lines of Cupcake Wars but giant Halloween displays. The contestants were tasked with creating spooky Halloween scenes using pumpkins and other gords, as well as cake and other edibles. Seriously impressive to be able to imagine and execute these huge scenes out of food. I like playing with food and creating fun things, but that’s a whole other level right there. I can’t even begin to imagine putting something like that together myself.

In other news… more rain! We’ve been unlucky for the last 5 years or so with wet Falls. One of the classic Fall things to do is leaf pile jumping and yet we’ve had constantly flip flopping weather between wet and dry. Such a bummer. But I’d rather have a wet Fall than a wet Summer. So I guess it’s a acceptable tradeoff.

Homemade fried pumpkin yeast donuts with a sweet brown sugar maple glaze recipe from @bakedbyrachel

Love donuts. Who doesn’t? I firmly believe they should always be fried. Real donuts are fried, not baked. No cake-y donuts for me thanks.

I do limit my donut frying to a few times a year at most because they’re so hard to resist. I definitely don’t need a ton of donuts lying around taunting me regularly. And since it had been quite a while since my last batch, I knew a seasonal batch of donuts was a must!

Fluffy homemade fried pumpkin yeast donuts with a sweet brown sugar maple glaze. A fun treat to share with friends and family!

Add these must make homemade pumpkin donuts to your Fall breakfast and brunch plans!

Homemade fried pumpkin yeast donuts with a sweet brown sugar maple glaze recipe from @bakedbyrachel

Pumpkin Yeast Donuts with Brown Sugar Maple Glaze

Homemade fried pumpkin spiced yeast donuts with a sweet brown sugar maple glaze. A fun addition any Fall brunch or gathering.
Prep Time1 hr 25 mins
Cook Time12 mins
Total Time1 hr 40 mins
Course: Breakfast
Cuisine: American
Keyword: Donut, Pumpin
Servings: 14 donuts

Ingredients

Donuts:

  • 3/4 C milk
  • 2 1/4 tsp active dry yeast
  • 1 tsp and 2Tb granulated sugar divided
  • 2 1/2 C all purpose flour
  • 2 Tb maple syupr
  • 1/2 C pumpkin puree
  • 2 1/2 tsp cinnamon
  • 1/2 tsp all spice
  • 1/2 tsp nutmeg
  • 1/8 tsp ground cloves

Glaze:

  • 1/2 C light brown sugar
  • 3 Tb unsalted buter
  • 3 Tb milk
  • 2 Tb maple syrup
  • 1 C powdered sugar

Instructions

  • Heat milk to 115°F. Dissolve yeast and 1 tsp sugar in warm milk. Allow to proof for 5-10 minutes. 
  • Add remaining dough ingredients to the bowl of a stand mixer with dough hook attachment. With mixer running on low, pour in yeast mixture. Increase speed and mix until dough comes together and forms a ball. 
  • Transfer dough to a greased bowl. Cover and allow to rise in a warm location until doubled in size, roughly 1 hour. 
  • Preheat vegetable oil to 350°F in a deep fryer or large stockpot. 
  • Prepare a large baking sheet with a silicone mat or parchment paper, sprinkle well with flour.
  • Flour a silicone counter mat or work station well with flour. Sprinkle top of dough with flour. Roll out to 1/4 and 1/2-inc thickness. Use a 3-4-inch donut cutter. A biscuit or cookie cutter may be used in place of a donut cutter. Transfer cut donuts to prepared baking sheet. 
  • Fry donuts in batches until golden brown. Cook for 2-3 minutes, flipping halfway through. Drain and cool on paper towels. 
  • Melt butter and brown sugar in a small saucepan over medium heat. Stir well to combine. Add in maple syrup and milk. Whisk well to combine. Bring to a low boil. Whisk in powdered sugar, cooking until fully combined and thickened. Carefully tops of donuts in warm sauce. Transfer to a cooling rack. Repeat with remaining donuts, whisking sauce as needed between donuts. 
  • Allow glaze to cool and harden before serving. 

Notes

An original recipe from Baked by Rachel

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