Soft Pumpkin Doughnuts with Maple Glaze
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There’s Always Room for Another Doughnut Recipe!
I’ve made my fair share of homemade doughnuts, and I don’t think I’ll ever get tired of trying new flavors. My Strawberry Doughnuts are always a favorite, and you really can’t go wrong with Homemade Doughnuts with Maple Glaze. When fall rolls around, I love making Classic Apple Fritter Doughnuts and these soft pumpkin doughnuts. There’s just something about a warm, freshly glazed doughnut that makes the extra time in the kitchen worth it.
If you’re anything like me and love a good homemade doughnut, you’ll also want to try my Cinnamon Sugar Doughnuts or Boston Cream Doughnuts. I love having a few different recipes to choose from, whether I’m craving something fruity, chocolatey, or full of warm fall spices. And don’t forget to fry up those little pumpkin doughnut holes. They’re perfect for sneaking a bite while the rest are cooling!
I hope you love them!
Why You’ll Love These Pumpkin Doughnuts
- Soft and fluffy: The yeast dough gives these doughnuts that pillowy, bakery-style texture.
- Perfect fall flavor: Pumpkin puree and pumpkin spice bring just the right amount of warmth.
- Sweet maple glaze: A simple buttery glaze pairs perfectly with the pumpkin.
- Doughnut holes, too: Don’t toss those centers! They’re perfect for making little glazed doughnut bites.
Ingredients You’ll Need
For the Pumpkin Doughnuts
- All-purpose flour: Gives the doughnuts structure while keeping them soft and fluffy.
- Instant yeast: Helps create that light, airy texture.
- Eggs: Add richness and help bring the dough together.
- Warm milk: Adds moisture and helps the dough rise.
- Butter: Makes the dough soft and rich.
- Sugar: Adds just enough sweetness.
- Pumpkin spice: Gives the doughnuts their warm fall flavor.
- Salt: Balances the sweetness.
- Vanilla extract: Adds a little extra flavor.
- Pumpkin puree: Keeps the dough moist and adds pumpkin flavor.
- Canola oil: For frying the doughnuts until golden. Vegetable oil works too.
For the Maple Glaze
- Powdered sugar: Creates the sweet base of the glaze.
- Butter: Adds richness.
- Maple syrup: Gives the glaze its maple flavor.
- Milk: Helps create a smooth, dippable consistency.
How to Make Soft Pumpkin Doughnuts
- Make the dough: Mix the wet ingredients in a stand mixer fitted with a dough hook. Add the yeast, flour, and salt, then knead for 7 to 9 minutes until a sticky dough forms.
- Let it rise: Cover the bowl and place it somewhere warm for 1 to 3 hours, until doubled in size.
- Cut the doughnuts: Roll the dough to ½ inch thick. Cut into doughnuts using a 3-inch cutter and a 1-inch cutter for the centers. Place on parchment squares.
- Rise again: Cover the doughnuts and let them rise for another 30 minutes to 1 hour, until they’ve increased in size by about 50%.
- Fry until golden: Heat the oil to 350°F and fry the doughnuts for 2 to 3 minutes per side. Fry the doughnut holes for approximately 1 to 2 minutes per side, until cooked through.
- Glaze and enjoy: Whisk the maple glaze ingredients together. Let the doughnuts cool for about 5 minutes, then dip them into the glaze and place on a wire rack to set.
Tips for the Best Pumpkin Doughnuts
- Watch your milk temperature: Keep the milk at 110°F or below so it’s warm enough for the yeast without damaging it.
- Don’t add too much flour: The dough should be sticky after kneading. Use just enough flour on your work surface to make rolling easier.
- Give the dough time to rise: A warm, draft-free spot helps the dough rise properly. Go by how much it has grown rather than just watching the clock.
- Keep the oil at 350°F: Use a thermometer and adjust the heat as needed. Oil that’s too hot can brown the outside before the center cooks.
- Don’t overcrowd the pan: Fry just two doughnuts at a time to help maintain a consistent oil temperature.
- Glaze while slightly warm: Let the doughnuts cool for about 5 minutes before dipping so the maple glaze coats them nicely.
Storage and Reheating
- Room Temperature: These pumpkin doughnuts are best enjoyed fresh, but you can store leftovers in an airtight container at room temperature for up to 2 days. Let the glaze set completely before storing.
- Refrigerator: Refrigeration isn’t recommended because it can dry out the doughnuts and change their soft texture.
- Freezer: For longer storage, freeze the cooled, unglazed doughnuts in a freezer-safe container for up to 2 months. Thaw at room temperature before warming and adding fresh glaze.
- Reheating: Warm an unglazed doughnut in the microwave for about 8 to 10 seconds, just until soft. For already glazed doughnuts, use short intervals since the glaze will melt when heated.
Soft Pumpkin Doughnuts with Maple Glaze
These Soft Pumpkin Doughnuts are made with real pumpkin puree, warm spices, and a fluffy yeast dough. Fried until golden brown and dipped in a buttery maple glaze, they're a delicious homemade fall treat.
Equipment
- Stand mixer with dough hook attachment
- 2 baking sheets
- Deep, heavy-bottomed skillet or pot
- Cooking thermometer
- Wire cooling racks
Ingredients
Pumpkin Doughnuts
- 5 cups all-purpose flour (plus approximately ½ cup more for rolling out the dough)
- 2 ¼ tsp instant yeast (1 package)
- 2 eggs
- 1 cup warm milk (no warmer than 110°F)
- 8 tbsp butter (melted)
- ⅓ cup sugar
- 1 ½ tsp pumpkin spice
- 1 tsp salt
- 3 tsp vanilla extract
- 1 cup pumpkin puree
- Canola oil for frying (vegetable oil can also be used)
Maple Glaze
- 2 cups powdered sugar
- 3 tbsp butter (melted)
- 3 tbsp maple syrup
- 4 tbsp milk
Instructions
- Prepare the dough: In the bowl of a stand mixer fitted with a dough hook, combine the warm milk, eggs, pumpkin spice, sugar, melted butter, vanilla extract, and pumpkin puree. Mix for approximately 1 minute until combined.
- Add the dry ingredients: Add the instant yeast and flour, then sprinkle the salt over the flour. Begin mixing on low speed, gradually increasing to speed 3. Knead for 7 to 9 minutes, until the dough comes together and begins pulling away from the bowl. The dough will still be sticky.
- First rise: Cover the bowl with plastic wrap and a towel. Place in a warm, draft-free area for 1 to 3 hours, or until the dough has doubled in size.
- Prepare the parchment: Cut parchment paper into approximately 5-inch squares and arrange them on two baking sheets.
- Shape the doughnuts: Lightly flour a work surface and turn out the risen dough. Gently roll to approximately ½ inch thick. Using a 3-inch biscuit cutter, cut out the doughnuts, then use a 1-inch cutter to remove the centers. Place each doughnut on a parchment square. Gently gather and reroll the remaining dough, allowing it to rest if needed to avoid overworking it.
- Second rise: Cover the shaped doughnuts with a clean towel and let rise for 30 minutes to 1 hour, until they have increased in size by approximately 50%.
- Prepare for frying: Add approximately 3 inches of canola oil to a deep, heavy-bottomed skillet or pot with at least 4 inches of depth. Heat over medium-low heat to 350°F, monitoring with a thermometer. Prepare a paper towel-lined plate for draining and two parchment-lined baking sheets topped with cooling racks.
- Make the maple glaze: In a medium bowl, whisk together the powdered sugar, melted butter, maple syrup, and milk until smooth. Set aside.
- Fry the doughnuts: Carefully lower one or two doughnuts at a time into the hot oil, removing the parchment as each doughnut releases. Fry for approximately 2 to 3 minutes per side, until deep golden brown and cooked through. Maintain the oil temperature around 350°F and avoid overcrowding the pan.
- Fry the doughnut holes: Carefully add a few doughnut holes to the oil and fry for approximately 1 to 2 minutes per side, turning as needed until evenly golden and fully cooked in the center. Cooking time may vary depending on their size.
- Drain and glaze: Transfer the fried doughnuts and doughnut holes to the paper towel-lined plate to drain. Let cool for approximately 5 minutes, then dip into the maple glaze. Place on the prepared cooling racks to allow the excess glaze to drip off.
- Serve: Repeat with the remaining doughnuts and doughnut holes. Enjoy fresh for the best texture.
Notes
- Milk temperature: Keep the milk no warmer than 110°F to avoid damaging the yeast.
- Sticky dough: The dough should remain slightly sticky after kneading. Avoid adding too much flour, which can make the doughnuts dense.
- Rising time: Allow the dough to double during the first rise and increase by about 50% during the second rise. Actual times will depend on room temperature.
- Oil temperature: Maintain the oil around 350°F for even frying. Adjust the heat between batches as needed.
- Doughnut holes: The suggested frying time is 1 to 2 minutes per side. Check that the centers are fully cooked before removing them.
- Storage: Store leftover doughnuts in an airtight container at room temperature for up to 2 days. They’re best enjoyed fresh.
- Freezing: For longer storage, freeze cooled, unglazed doughnuts for up to 2 months. Thaw at room temperature, gently warm, and glaze before serving.
- Reheating: Microwave an unglazed doughnut for approximately 8 to 10 seconds until slightly warm. Glazed doughnuts may lose some of their coating when reheated.
Nutrition
Serving: 1doughutCalories: 460kcalCarbohydrates: 73gProtein: 8gFat: 16gSaturated Fat: 9gCholesterol: 65mgSodium: 2mgSugar: 31g
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