September 21, 2015

Pumpkin Spice Donuts

Just like almost everyone else this time of year, I’m borderline obsessed with all things pumpkin spice. (I’m having a PSL while writing this!) Over the weekend my friend Katie and I were chatting about our favorite Fall foods and that’s where I got the inspiration to make these Pumpkin Spice Donuts. They’re everything you’d want in a donut. Soft, buttery and they’re topped with the perfect amount of spicy pumpkin glaze. You’ll definitely want to lick the spoon and maybe even the bowl. Oh, and did I mention they pair perfectly with a PSL… I just did the trial run!

Although making donuts totally from scratch makes delicious donuts, they also take awhile. If you’re pressed for time like I often am, use canned biscuits. They make a delicious donut, in a very short period of time! Cut a hole in the biscuit, toss it in the fryer until golden brown, then dip in the pumpkin spice glaze. This is one of those recipes that is impossible to not eat while cooking, so good luck. I couldn’t do it. I think they serve these in heaven.








2 cups vegetable oil for frying
4 cups powdered sugar
4 1/2 teaspoons pumpkin pie spice
1 tablespoon canned pumpkin
3 to 4 tablespoons half and half
1 can Pillsbury Grands Flaky Layers refrigerated biscuits (8 biscuits)


1. In 2-quart saucepan, heat oil over medium heat to 350°F to 375°F.
2. In large bowl, beat powdered sugar, pumpkin pie spice, pumpkin and just enough half-and-half with whisk until smooth and thick glaze forms. Set aside.
3. Separate dough into 8 biscuits. Using small round lid or cookie cutter, cut hole in center of each biscuit.
4. Gently place 2 or 3 biscuits in hot oil. (Biscuit holes can also be fried!) Fry on one side until golden brown. With tongs, gently turn each biscuit over; fry until other side is golden brown. Remove doughnuts from oil; immediately dip into pumpkin glaze. Place doughnuts on cooling rack; cool 3 to 5 minutes or until glaze is set before serving.
*Recipe from www.pillsbury.com

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