Pumpkin Donuts with Salted Pumpkin Spice Caramel Glaze

Since it's been a while since I last posted a pumpkin recipe, I felt it was safe to share another one I worked on for you. These pumpkin donuts (doughnuts?) are the bee knees in a serious way.  It's got lots of delicious pumpkin flavor, plus that caramel icing infused with pumpkin spice... it's just too good to be true. And yet. It is. (True, that is! ) Donuts are my Achilles heel. I don't think I've ever turned down a donut. Even if it's some rinky dink grocery store chain donut that is a day old, I just gotta have it. There is something about that soft fried dough that makes me go gaga.

Plus, these donuts... they've got pumpkin in them. And pumpkin anything is cool in my book. And you can't ever convince me otherwise. In these donuts, they add a bit of extra moisture and a bit of a cake texture/flavor to them. Pumpkin + donuts + cake + pumpkin spice caramel glaze = total happiness in my tummy.

And now the weather is starting to get all nice and chilly (averaging in the 60's this week), so now is the time to make these donuts and have one (or two) with a nice hot coffee. Or that salted caramel mocha I've been obsessed with at Starbucks. Yum. Can I take a moment to say how much I love that darn drink. The saltiness and caramel, plus the mocha that is more hot chocolate than coffee. I drink it almost everyday. I know it's like a million calories, but it is so worth it! I have a Starbucks card (it was a gift) that I registered and the other day they gave me a coupon for a free drink and I nearly died. I got three of them that day. Sorry not sorry.

Speaking of colder weather, has anyone been suffering with the change of weather? My skin is suddenly so dry and my allergies are way beyond what they usually are. I took an allergy pill last night and I swear it didn't help a bit. I would have taken another, but that is dangerous, right? I think I need some prescription-strength meds.

The allergies and dry skin are so worth it now because I get to enjoy all these delicious fall foods. I went with my family to a birthday party for my mom's friend's daughter who is turning 18. The birthday made this pulled pork that was out of this world amazing. I mean, it was the best thing I've ever had in my life. I was so impressed with her cooking skills and we swapped pointers since she is more of a cook and I am more of a baker. and now I have this idea for pumpkin pulled pork that she inspired me to try out. I can't wait. The party had such an unusual dynamic. There were a lot of family and family friends, plus her friends. So there was a mix of older grandparents all the way down to infants around. The kids all went outside to play and since the kids all knew each other, they left my little girl out of the fun for the most part. I was so upset because she is such a sensitive child. Tell me, how do parents do it when they see their child not being treated fairly? I try to let them figure it out and not fight her battles, but it is so hard.

Recipe Card

Pumpkin Donuts with Pumpkin Spice Caramel Glaze

Amanda Powell

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Course doughnuts

Cuisine American

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Ingredients

  

• 3 ½ - 4 cups all purpose flour
• 1 tablespoon plus 1 teaspoon baking powder
• 1 teaspoon salt
• ½ teaspoon baking soda
• 1 cup sugar
• 3 tabelspoons unsalted butter room temperature
• 1 large egg plus 2 yolks
• 1 teaspoon vanilla
• ½ cup buttermilk
• 2 teaspoons pumpkin spice mix
• 1 cup pureed pumpkin

Salted Pumpkin Spice Caramel Glaze

• caramel glaze
• 1 ½ teaspoons pumpkin spice

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Instructions

 

• Mix together the flour, baking powder, salt, pumpkin spice, and baking soda together in a bowl. Set aside.
• In another bowl, beat the sugar and butter together. Add the egg and yolks one at a time before adding the vanilla, buttermilk, and pumpkin puree.
• Fold in the flour in small batches, being careful to not over mix. Cover the bowl and chill for about 3 hours.
• Roll out the dough to about ½ an inch thickness and cut out donuts with a donut cutter. Alternatively, you can use a 2 ½ inch cutter to cut out rounds and use a 1 inch butter to cut out the centers.
• Fill a cast iron skillet with at least 2 inches of oil. (or use your deep fryer). Heat the oil to 365 degrees. Fry 3 - 4 donuts at a time for about 1-2 minutes each side. Place fried donuts on a wire rack lines with paper towels. Cool completely.
• Mix the pumpkin spice in the caramel glaze. Dip each donut in the glaze and serve.

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