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Pumpkin Maple Donuts

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  • • Vegetable Oil, For Frying
  • • 4 cups Flour, Plus Extra For Your Work Surfaces
  • • 1-¼ cup Sugar
  • • 1 Tablespoon Baking Powder
  • • ½ teaspoons Baking Soda
  • • 1 teaspoon Cinnamon
  • • ¼ teaspoons Nutmeg
  • • ¼ teaspoons All Spice
  • • ¼ teaspoons Ground Ginger
  • • 1 teaspoon Salt
  • • 2 whole Large Eggs
  • • 1 whole Egg Yolk
  • • ⅓ cups Buttermilk
  • • ¾ cups Pumpkin Puree
  • • 1 teaspoon Vanilla Extract
  • • 1 teaspoon Maple Extract
  • • 3 cups Powdered Sugar
  • • 1 teaspoon Maple Extract
  • • 3 Tablespoons Milk


  1. Preheat oil in a deep fryer (use the amount of oil specified on the manufacturer’s instructions) to 375 F.
  2. In a large bowl, whisk together all the dry ingredients (flour, sugar, baking powder, baking soda, cinnamon, nutmeg, all spice, ginger, and salt). Set aside.
  3. In a medium bowl whisk together all of the wet ingredients (eggs, egg yolk, buttermilk, pumpkin puree, vanilla and maple extracts). Combine the wet ingredients into the dry ingredients and blend with wooden spoon or use a dough kneader on a standing mixer to blend all ingredients together to make dough.
  4. Turn the dough out onto a lightly floured surface. Use your floured hands and knead the dough out to 1/2 inch thickness. Take a donuts cutter that has been dipped into flour and cut out donuts. Gather scraps and re-roll repeating the same process.
  5. Fry the donuts in the hot oil for 1 minute on each side or until golden brown. Turn the donuts out of the hot oil onto a cooling rack lined with paper towels. Once cool, dip donuts into glaze.
  6. In order to make glaze, simply combine all ingredients (powdered sugar, extract and milk, and whisk). If the glaze is too thick for your liking, add 1 teaspoon of additional milk at a time until the glaze is to your liking. Once you have dipped the donuts in the glaze, return them back to the cooling rack to allow the glaze to set.