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



  • 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


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


  • 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. 


An original recipe from Baked by Rachel