Ingredients
- Vegetable oil, for frying
- 3 3/4 cups all-purpose flour
- 1 1/4 cups sugar
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground allspice
- 1 teaspoon salt
- 2 large eggs, lightly beaten
- 1 egg yolk
- 1/3 cup buttermilk
- 3/4 cup canned pumpkin puree
- 3 tablespoons melted salted butter
- 1/2 teaspoon almond extract
- Cinnamon sugar
- Maple Syrup Glaze, recipe follows
Directions
Preheat oil in a large Dutch oven to 375 degrees F.
Whisk dry ingredients together in a large bowl.
Whisk eggs, yolk, buttermilk, pumpkin puree, melted butter and almond extract together in another large bowl until smooth. Add the wet ingredients to the dry and thoroughly mix together using a wooden spoon. The dough will be very sticky.
Dust your countertop and hands with flour. Using your hands pat out dough to 1/2-inch thickness. Dip a 3-inch round cutter in flour and cut out donuts. Cut out center of donuts with 3/4-inch cutter. Gather scraps and re-roll. Continue cutting out donuts.
Fry donuts, in hot oil, until golden brown and crisp, approximately 1 minute per side. Drain on wire rack over sheet tray to cool.
Once cool, dust with cinnamon sugar, if desired, or dip tops of the donuts into the Maple Syrup Glaze. Also, a butter knife can be used to spread on the glaze.
Maple Syrup Glaze:
- 3 cups confectioners' sugar
- 1/4 teaspoon maple extract
- 1/2 cup milk
In a small bowl, combine confectioners' sugar, maple extract and milk; stir well. Add additional milk, if needed, to reach desired consistency. Drizzle over donuts.
1 Video | Photo: Neelys Maple Glazed Donuts Recipe



















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By Chef #752163
Cedar Hill Texas
on December 17, 2011
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I was able to make 1 donut. The dough was to sticky I tried to refrigerate the dough for 15 minutes. Did not work for me. Very disappointed. Great taste to bad I couldn't make more then 1 donut.
By chricket88_11045179
Des Moines, IA
on September 09, 2011
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These are so great and easy - they were the first donuts I ever learned to make. I usually make them with a glaze of orange juice and powdered sugar or coat them in cinnamon sugar. Instead of using biscuit cutters, I use a class and punch out the middle with a soda cap. Be sure to measure your oil temperature throughout.
By gchapmanvt
Westford, VT
on March 15, 2011
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Does anyone know if we could use real maple syrup for the glaze instead of extract? Also, would applesauce work in place of the pumpkin puree? Thanks!
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