Irresistible Glazed Pumpkin Old-Fashioned Doughnuts in 30 Minutes

There’s something magical about that first crisp autumn morning when the air smells like cinnamon and fallen leaves. That’s when I pull out my grandmother’s old doughnut cutter and get to work on our family’s favorite fall treat – Glazed Pumpkin Old-Fashioned Doughnuts. I can still picture my mom standing at the stove, carefully frying batch after batch while us kids hovered nearby, waiting to dunk the warm rings in sugary glaze.

These aren’t just any doughnuts. They’re little bites of nostalgia with their tender crumb and that perfect balance of pumpkin spice sweetness. The scent alone transports me back to childhood weekends when we’d make these together, flour dusting the countertops and laughter filling the kitchen. Now I carry on the tradition, watching my own kids’ faces light up when they take that first bite of these golden, glazed treasures.

Why You’ll Love These Glazed Pumpkin Old-Fashioned Doughnuts

Oh my goodness, where do I even begin? These Glazed Pumpkin Old-Fashioned Doughnuts are everything you want in a fall treat – and then some! First off, that perfect crispy outside gives way to the most tender, cakey center you’ve ever tasted. The pumpkin puree keeps them incredibly moist without being heavy, while the warm spices make your whole kitchen smell like autumn magic.

What I love most is how simple they are to make – no fancy equipment needed, just good old-fashioned frying and dunking. And let’s be honest, that sweet glaze dripping down the sides? Pure happiness in every bite. Trust me, one taste and these will become your new seasonal obsession!

Ingredients for Glazed Pumpkin Old-Fashioned Doughnuts

Alright, let’s gather our goodies! For these beauties, you’ll want:

• Dry team: 2 cups all-purpose flour, 1/2 cup granulated sugar, 1 tsp baking powder, 1/2 tsp baking soda, 1/2 tsp salt, plus our spice squad – 1 tsp cinnamon, 1/2 tsp nutmeg, and 1/4 tsp cloves
• Wet wonders: 1/2 cup pumpkin puree (not pie filling – that’s crucial!), 1/4 cup milk, 1 egg, 2 tbsp melted butter (cooled slightly, please), and 1 tsp vanilla extract
• For the glaze: 1 cup powdered sugar and 2 tbsp milk – simple but magical!

Pro tip from my messy counter: measure everything before you start. When the oil’s hot, you’ll thank me!

Equipment You’ll Need

Don’t worry – you won’t need any fancy gadgets for these doughnuts! Just grab a deep fryer or heavy pot (my trusty Dutch oven works great), a candy thermometer to keep that oil at the perfect 375°F, and a simple doughnut cutter. Oh, and don’t forget mixing bowls, a whisk, and plenty of paper towels for draining. That’s it – simple as pumpkin pie!

How to Make Glazed Pumpkin Old-Fashioned Doughnuts

Okay, let’s get our hands doughy! Making these Glazed Pumpkin Old-Fashioned Doughnuts is easier than you think, but I’ve got some tricks to share that’ll make them perfect every time.

Preparing the Dough

First, whisk together all those gorgeous dry ingredients – flour, sugar, baking powder, baking soda, salt, and spices. In another bowl, mix the wet team: pumpkin puree, milk, egg, melted butter, and vanilla. Now here’s the key – gently fold the wet into the dry until just combined. Overmixing makes tough doughnuts, and we want tender! Turn the dough onto a floured surface and roll to about 1/2-inch thickness – that’s your golden number for perfect frying.

Frying to Perfection

Heat your oil to exactly 375°F (use that thermometer!). Too cold and they’ll soak up oil; too hot and they’ll burn before cooking through. Carefully drop in your doughnuts – don’t crowd them! They’ll puff up beautifully. Fry about 2 minutes per side until that gorgeous golden brown. Drain them on paper towels immediately – this keeps them crisp, not greasy.

Glazing the Doughnuts

While those beauties cool slightly, whisk powdered sugar and milk for the glaze. You want it thick enough to coat but thin enough to drip – think honey consistency. Dip each warm (not hot) doughnut, let the excess drip off, then set them on a rack. The glaze will set in about 10 minutes – if you can wait that long!

Warning: Your kitchen will smell incredible, and you might need to hide a few from sneaky fingers!

Tips for Perfect Glazed Pumpkin Old-Fashioned Doughnuts

Listen up, doughnut lovers – these little tricks make all the difference! First, always use fresh spices – that cinnamon sitting in your cabinet since last Christmas won’t give you that vibrant pumpkin spice flavor. Second, don’t even think about frying without a thermometer – 375°F is non-negotiable for crispy perfection. For glaze, aim for honey-like thickness – too thin and it’ll run right off, too thick and you’ll lose that gorgeous drip. And here’s my secret: let the doughnuts cool just slightly before glazing so that sweet coating clings perfectly!

Variations & Substitutions

Oh, the possibilities! For a tangy twist, swap the milk for buttermilk – it makes the doughnuts extra tender. Feeling fancy? Add orange zest to the glaze or drizzle with maple syrup instead. No pumpkin puree? Sweet potato works beautifully in a pinch. And for my nutty friends, a sprinkle of toasted pecans on the wet glaze is pure magic. See? Even Grandma’s recipes love a little creativity!

Serving Suggestions

Oh, these Glazed Pumpkin Old-Fashioned Doughnuts practically beg to be paired with something cozy! I always serve them warm with a steaming mug of black coffee – the bitterness balances the sweetness perfectly. For a real autumn moment, try dunking them in spiced apple cider. And if you’re feeling indulgent? A dollop of freshly whipped cream turns them into instant dessert!

Storing & Reheating

Now, I know it’s hard to imagine having leftovers, but if you do, here’s how to keep that homemade goodness! Store these doughnuts in an airtight container at room temperature – they’ll stay fresh for about 2 days. For longer storage, freeze them (unglazed works best) for up to a month. To reheat, just pop them in a 350°F oven for 5 minutes – they’ll taste fresh-fried again. Trust me, that first bite reheated with a cup of coffee? Absolute bliss!

Nutritional Information

Now, let’s be real – we’re not eating doughnuts for their health benefits! But for those curious, each Glazed Pumpkin Old-Fashioned Doughnut clocks in at about 210 calories. You’re looking at 15g sugar, 7g fat (3g saturated), and 34g carbs per delicious ring. Remember, these are estimates – your exact numbers might dance around a bit depending on ingredients and how generous you are with that glaze!

FAQ About Glazed Pumpkin Old-Fashioned Doughnuts

Can I bake these instead of frying?
Absolutely! While frying gives that classic texture, you can bake them at 350°F for 12-15 minutes in a doughnut pan. They’ll be slightly less crispy but still delicious. Just spritz the pan well with baking spray first!

How should I freeze these pumpkin doughnuts?
Here’s my trick: freeze them unglazed on a baking sheet first, then transfer to airtight bags. They’ll keep for a month. Thaw at room temp, then dip in fresh glaze – it tastes like you just made them!

My dough is too sticky – help!
Been there! Just sprinkle a little extra flour on your surface and hands. The dough should be soft but manageable. If it’s sticking to the rolling pin, try chilling it for 15 minutes first.

Can I use canned pumpkin pie filling?
Oh honey, no! Pure pumpkin puree is key – pie filling has extra sugars and spices that’ll throw off our perfect balance. The pure stuff in the can (not the pie mix) is what you want.

Made these Glazed Pumpkin Old-Fashioned Doughnuts? Tag me in your pics – I love seeing your kitchen creations!

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