Pumpkin Spice Old Fashioned Doughnuts! A Top Pot Doughnut Recipe!

buttermilk

🥗Healthier: Greek yogurt

💰Cheaper: milk + vinegar

Greek yogurt adds creaminess while reducing calories.

pumpkin pie spice

💰Cheaper: cinnamon + nutmeg + ginger

Homemade blend can be more cost-effective.

powdered sugar

🥗Healthier: coconut sugar

💰Cheaper: granulated sugar

Coconut sugar offers a lower glycemic index.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is dairy-free and adds flavor.

Sift together 3 cups of cake flour, 2 teaspoons of baking powder, 1 teaspoon of salt, 3/4 teaspoon of nutmeg, and 2 teaspoons of pumpkin pie spice in a medium bowl.

In the bowl of a stand mixer, add 1/2 cup of granulated sugar and 2 tablespoons of shortening, and mix using the paddle attachment on low speed until sandy.

Add in 2 large egg yolks and mix on medium speed for 1 minute until thick and light in color.

Measure out 2/3 cup of sour cream and 1/2 cup of canned pumpkin.

Alternate adding the dry ingredients and the sour cream and pumpkin to the wet ingredients in three separate additions, mixing on low speed until just combined.

Cover the dough and chill in the refrigerator for at least 45 minutes.

For the glaze, sift 4 1/2 cups of powdered sugar into a bowl, then add 2 teaspoons of light corn syrup, 1/4 teaspoon of salt, 1 teaspoon of pumpkin pie spice, 1/4 cup of canned pumpkin, and 1/2 teaspoon of vanilla extract.

Mix on medium speed while slowly adding in 1/4 cup of hot water until well combined.

Heat canola oil in a large saucepan to around 325°F (165°C).

Roll out the chilled dough to about 1/2 inch thick on a lightly floured surface and cut out donut shapes.

Carefully lower the donuts one at a time into the hot oil using a mesh strainer or slotted spoon, frying a few at a time to avoid crowding.

Fry for 15 seconds until they float, then carefully flip using tongs or wooden chopsticks.

Fry for 75 to 90 seconds, then flip again and fry for an additional 60 to 75 seconds until golden.

Remove the donuts using a strainer or slotted spoon and transfer to a wire rack set over paper towels to absorb excess oil.

Once slightly cooled but still warm, dip each donut into the glaze and allow to dry glaze side up on the wire rack.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens