A couple of these pumpkin spice old-fashioneds will more than satisfy your craving for a rich, spicy, pumpkiny treat to kick off the fall season.
Many of us have been waiting eagerly for this fall, and not just for the return of pumpkin spice lattes at Starbucks, but for the reawakening of all of the fall flavors that were hibernating while we were flopping about in shorts and sandals.
And as our bodies unconsciously detect the slight decrease in temperature, we begin to crave starchy and hearty foods to help us put on a little insulation for the coming winter.
These pumpkin donuts will do just that if you eat too many. They are loaded with full-fat sour cream, just like a traditional old-fashioned donut, but with the addition of pumpkin. Then each top is dipped in a spicy cinnamon glaze that fills the donut cracks with sweet, gooey yet crispy amazingness.
(makes 18 donuts)
Pumpkin Spice Donuts
2 3/4 cup all-purpose flour
1/4 cup cornstarch
2 tsp baking powder
1 tsp salt
1 tsp ground nutmeg
2 tsp pumpkin pie spice
1/2 cup sugar
2 tbsp unsalted butter
2 large egg yolks
1 tsp pure vanilla extract
1/2 cup canned pumpkin
2/3 cup sour cream
Crispy Cinnamon Glaze
3 1/2 cups powdered sugar, sifted
2 tbsp ground cinnamon
1 1/2 tsp light corn syrup
1/4 tsp salt
1/2 tsp vanilla extract
1/3 cup boiling water
- In a large bowl, combine flour, cornstarch, baking powder, salt, nutmeg and pumpkin pie spice and whisk all together to combine and aerate.
- In your mixer or a medium bowl, blend the sugar and butter until sandy.
- Add the 2 large egg yolks and the 1 tsp vanilla extract and mix again until incorporated.
- Alternate adding the dry ingredients, sour cream and pumpkin. Mix until just combined.
- Drop the dough directly in plastic wrap and refrigerate for 45 minutes to 24 hours.
- Once your dough is chilled, the next step is to make the glaze. It might seem strange to make the glaze before you've rolled, cut and fried your donuts, but all those steps go pretty fast, and you want to be sure your glaze is ready when the donuts are still hot. Combine the powdered sugar, cinnamon, corn syrup, salt and vanilla extract in a large bowl. Whisk to combine but don't add the boiling water until right before you're ready to fry the donuts.
- Now you can roll out your dough and start cutting some donuts! Roll to 1/2" thick and go to town with your 2.5" donut cutter . Place each ring on a parchment-lined cookie sheet and set them on deck to be fried.
- Lug out your big stock pot and fill it 2” deep with canola oil, turn the heat on to medium, stick in a thermometer and wait for the oil to heat up to 325° F.
- Using a metal spatula, lower each ring into the hot oil. The donuts will sink to the bottom at first, then pop up to the top. Cook them for 60 seconds then flip, cook the other side for 60 seconds then flip again. On the second flip, you should start to see some crackage and that's great! Fry until the donuts are golden brown and then transfer to a wire rack.
- Glaze the donuts while they are still warm by dipping them split-side down in the warm glaze. Turn them back over and let them cool completely on a wire rack. Use enough glaze to fill the splits and cracks and drip down the sides. And that's it! :D