Pumpkin Pie Spiced Doughnuts


On a frosty fall morning, there's nothing better than a freshly made doughnut flavoured with ever-popular pumpkin pie spice. A little extra time? Yes, but these are totally worth it.

-- Serves
SKILL LEVEL 30 doughnuts
5-1/4 to 5-1/2 cups all-purpose flour
1/2 cup granulated sugar
1/4 cup brown sugar
1 (2-1/4 tsp.) envelope Fleischmann's® Quick Rise Yeast
2 tablespoons freshly grated orange peel
1 teaspoon salt
2 teaspoons pumpkin pie spice
1 cup milk
1/4 cup water
1/4 cup butter or margarine
2 eggs
As needed, Mazola® Corn Oil
Sugar Topping
1/2 cup powdered sugar
1 teaspoon pumpkin pie spice
Powdered Sugar Glaze
2 cups powdered sugar, sifted
1 teaspoon pumpkin pie spice
3 to 4 tablespoons milk

Combine 1-3/4 cups flour, sugars, undissolved yeast, orange peel, salt, and pumpkin pie spice in large mixer bowl. Heat milk, water, and butter until very warm (120o to 130oF). Gradually add to flour mixture. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add eggs and 1 cup flour; beat 2 minutes at high speed. Stir in enough remaining flour to make a soft dough. Knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes. Cover; let rest 10 minutes.

Roll dough on lightly floured surface to 1/2-inch thickness; cut with a 2-1/2-inch doughnut cutter. Knead together trimmings; let rest 5 minutes, reroll and cut. Place doughnuts on greased baking sheets. Cover; let rise in warm, draft-free place until doubled in size, about 1 hour.

Deep fry at 375oF for 2 minutes or until browned, turning once. Drain on paper towels to remove excess oil. Sprinkle with  Sugar Topping or drizzle with Powdered Sugar Glaze.

Cinnamon Sugar Topping: Stir sugar and pumpkin pie spice together in small bowl. Sift mixture over warm doughnuts.

Powdered Sugar Glaze: Combine powdered sugar, pumpkin pie spice and milk in a bowl; stir until smooth.

Total Time
Rise Time 1 hour
Cook Time 2 minutes
Nutrition Facts
Valeur nutritive

Per Serving / Par portion
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