Old Fashioned Pumpkin Spice Doughnuts bring the warm taste of pumpkin to your Fall morning. A pumpkin glaze really sends the doughnut...
There’s nothing better on a brisk autumn morning or afternoon than an old-fashioned pumpkin spice doughnut dunked in a great cup of coffee, or a Chai latte. I challenge you to find something better!
Pumpkin is my absolute favorite thing about Fall. I go totally pumpkin crazy from about October through January, and it becomes almost all I can think about when it comes to food and recipes. I think it might be an addiction.
These doughnuts are quite possible the most delicious pumpkin-flavored thing I have ever made. They’re adapted from a recipe from my favorite local Seattle doughnut chain, Top Pot Donuts. Top Pot makes, hands down, the best doughnuts in the area (and maybe anywhere?)!
Old-fashioned doughnuts have always been my favorite type of doughnuts, because I love how the exterior has a slight crunch to it, with a soft and dense interior. Many times they are made with sour cream (like Top Pot makes them), but here I’ve used crème fraîche for even more richness.
These are jam-packed with pumpkin-y goodness. There’s pumpkin puree in the doughnut dough, and in the glaze! Pumpkin pie spice elevates the flavor even more. For this recipe, I like to make my own pumpkin pie spice (which you’ll end up with some extra of), so that I can control how much of each spice goes into it (plus, freshly-ground tends to taste better), but, in a pinch you could always go with the store-bought stuff.
I fried my doughnuts in unfiltered coconut oil because: a) I think it tastes awesome, and b) I like the health benefits of coconut oil more than say canola or peanut. You do have to keep an eye on your oil temp, though, because you don’t want it to go above 350°F, as that is the oil’s smoke point. For this recipe, we want the oil to be between about 325°F and 340°F. You will need a thermometer to track the oil temperature; a candy thermometer or a laser thermometer will work best (I own and have used both).
If you want to get kinda fancy with these doughnuts, before the glaze dries, you could sprinkle them with chopped candied pecans, or even crumbled bacon! They’re perfect as is, though!
It's #PumpkinWeek on Food Fanatic! Follow along all week for fantastic new ways to use pumpkin!
Disclaimer: This post used to feature a giveaway provided to you by Le Creuset. It is now over. The views and opinions expressed by contributors on Food Fanatic are based entirely upon the contributor's experiences with Le Creuset products.
Planning a dinner party and need some inspiration?
How about looking for a new slow cooker dinner idea?
We’ve got you covered in our ever-growing Facebook group! If you’re not a member yet, why not?!
We’re chatting cooking techniques, dessert ideas, and everything in between. If you’re already a member, invite your friends to join us too!