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Pumpkin Doughnuts with Maple Glaze
Author: Melissa Howell
  • 1 package 2 1/4 tsp. yeast
  • 1/2 cup warm water
  • 1/3 cup butter
  • 1/2 cup milk
  • 1/2 cup sugar
  • 1/2 cup pumpkin puree hot
  • 1 tsp. cinnamon
  • 1 beaten egg
  • 1/2 tsp. salt
  • 3 1/2 to 4 cups flour divided
For the maple glaze
  • 2 cups powdered sugar
  • 6 Tbsp. maple syrup
  • water to thin
  1. In a large mixing bowl, proof yeast in warm water for about ten minutes, until frothy.
  2. While yeast is proofing, add milk and butter to a small saucepan and heat over medium heat until milk is slightly scalded (will look bubbly) on the bottom.
  3. Remove from heat and add sugar, hot pumpkin, and cinnamon. Mix and set aside to cool to lukewarm.
  4. Add egg, salt, and 1 cup of flour to the yeast mixture and beat well.
  5. Add the pumpkin/milk mixture and beat well.
  6. If using an electric mixer, switch to a dough hook for this step. Add 2 1/2 to 3 cups of flour and mix until a slightly sticky dough is formed.The dough should barely stick to your fingers.
  7. Cover and let rise until doubled in size.
  8. Punch down and roll out 1/2" thick onto a heavily floured surface.
  9. Use a large cup to cut into doughnuts and a small medicine cup to cut out the holes.
  10. Rest doughnuts and holes for 30 minutes.
  11. Heat oil (at least 2 inches) to 375 degrees.
  12. Carefully place doughnuts and holes into oil in batches, frying and flipping so that both sides brown evenly.
  13. Remove from oil and set on paper towel to cool.
  14. When cool, drizzle with maple glaze.
For the glaze
  1. Mix the powdered sugar and maple syrup together. Add water to thin to desired consistency.