Old Fashioned Pumpkin Doughnuts with Maple Glaze

Old fashioned doughnuts are one of my favorite doughnuts. I love the cakiness, but also the crisp outside. They're perfect for fall! This is what you'll need to make 18-24 maple pumpkin doughnuts:

Photo bygoodbelly

Ingredients:

• 3 cups cake flour
• 2 teaspoons baking powder
• 1 teaspoon salt
• 1 tablespoon pumpkin spice
• 1/8 teaspoon nutmeg powder
• 1/2 cup granulated sugar
• 2 tablespoons salted butter, room temperature
• 2 large egg yolks, room temperature
• 1/2 cup pumpkin puree (not pie filling)
• 1/2 cup sour cream
• Canola oil, for frying

glaze:

• 3 1/2 cups powdered sugar
• 1 1/2 teaspoon corn syrup
• 1/4 teaspoon salt
• 1/2 teaspoon vanilla extract
• 1/2 tsp maple extract
• 1/3 cup hot water

Doughnuts:

In a bowl, sift together the cake flour, baking powder, salt, pumpkin spice, and nutmeg.

In a stand mixer fitted with the paddle attachment, beat the butter and sugar on medium speed for a couple of minutes until the mixture resembles wet sand. Add the egg yolks one at a time while the mixer is on low speed. Then, mix in the pumpkin puree until well combined. Gradually add the dry ingredients in three parts, alternating with the sour cream (in two parts), starting and finishing with the flour. The dough will be very sticky. Cover the bowl with plastic wrap and refrigerate for 1 hour.

Once chilled, turn the dough out onto a well-floured surface and roll it to about ½ inch thick. Use a doughnut cutter, dipping it in flour as needed to prevent sticking, to cut out doughnuts and holes. Depending on the size of your cutter, you should have about 18-24 doughnuts and holes.

Heat 2 inches of canola oil in a 12-inch cast iron skillet or Dutch oven, and use a thermometer to maintain the oil temperature at 325°F. Fry the doughnuts in small batches, making sure not to overcrowd the pan, for about 1 ½ minutes per side. If you're using a larger cutter, you may need to fry them a little longer. Be careful not to let them burn. Remove the doughnuts and place them on a paper towel-lined plate to drain.

For the glaze, whisk together the glaze ingredients in a medium bowl. Dip each doughnut into the glaze, then place on a wire rack set over a baking sheet to catch any drips. Let the glaze set for about 20 minutes. Enjoy!!!

*Notes:

These doughnuts are best enjoyed fresh, but any leftovers can be stored in an airtight container at room temperature for 2-3 days.