Glazed Pumpkin Donuts Recipes

GLAZED PUMPKIN DONUTS

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Line a baking sheet with parchment paper.
• Stir all-purpose flour, brown sugar, baking powder, pumpkin pie spice, salt, and baking soda together in a bowl; add pumpkin puree, eggs, milk, and softened butter. Beat mixture with an electric hand mixer on low speed until combined into a batter; spoon into a donut pan.
• Bake in preheated oven until donuts spring back when touched, 8 to 10 minutes.
• Beat confectioners' sugar, melted butter, water, and vanilla extract together in a bowl until smooth. Dip warm donuts into the glaze and let any excess glaze drip back into bowl before placing glazed donut on prepared baking sheet to cool.

GLAZED PUMPKIN SPICE DOUGHNUTS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Spray doughnut pan with non-stick cooking spray.
• Combine eggs, pumpkin, brown sugar, sugar, butter, oil, and pumpkin pie spice extract in a bowl; mix until well combined.
• Sift flour, pumpkin pie spice, baking powder, baking soda, and salt together in a second bowl. Add to egg mixture and stir until combined. Evenly distribute mixture amongst the 12 donut pans. Wet finger and smooth out the tops.
• Bake in the preheated oven until a toothpick inserted in the center comes out clean, 12 to 16 minutes. Cool completely on wire racks, at least 30 minutes.
• Stir together powdered sugar, 1/4 cup milk, vanilla, pumpkin pie spice extract, and salt in a bowl until completely combined. Add more milk, 1 tablespoon at a time, if necessary to reach desired glaze consistency.
• Dip one side of the doughnuts into the glaze and place on a rack over a cookie sheet to allow glaze to set.

PUMPKIN CHAI GLAZED DONUTS RECIPE BY TASTY

Steps:

• Make the chai spice mix: In a small bowl, stir together the cinnamon, cardamom, cloves, nutmeg, and anise seeds until well combined.
• Make the donuts: In a medium bowl, whisk together the flour, baking powder, salt, and 1 tablespoon of the chai spice mix.
• In a small bowl, mix together the pumpkin purée and sour cream.
• In a large glass bowl, combine the butter, ginger, and sugar. Beat with an electric hand mixer on medium speed until smooth and creamy, about 1 minute.
• With the mixer running, add the egg and egg yolks, 1 at a time, and mix until fully incorporated.
• Add ⅓ of the flour mixture and continue mixing until just combined. Then, add half of the pumpkin mixture and mix until just combined. Continue alternating additions, finishing with the flour mixture and mixing until the dough just comes together.
• Cover the bowl with plastic wrap and refrigerate for 1 hour.
• Line a baking sheet with parchment paper.
• Turn the dough out onto a floured surface and dust the top with more flour. Use a rolling pin to roll out to ¼ inch thick. Use a 3½-inch round cutter to cut out 9 rounds. Then, use a 1-inch round cutter to cut out the centers of each round (gather and re-roll the scraps once if needed to get 9 donuts). Place the donuts on the prepared baking sheet and refrigerate for 30 minutes.
• Heat the oil in a large pot over medium heat until the temperature reaches 350°F (180°C).
• Working in batches to avoid overcrowding the pot, fry the donuts in the hot oil until golden brown and crisped, flipping once, about 2 minutes per side. Transfer to a wire rack set over paper towels to drain.
• Make the chai glaze: In a medium bowl, whisk together the powdered sugar, remaining ½ teaspoon of the chai spice mix, and the milk until smooth.
• Dip the top of each donut in the glaze to coat, then return to the rack to let any excess glaze drip off.
• Enjoy!