PUMPKIN CAKE DONUTS WITH HONEY GLAZE

For the donuts:

3 1/2 cups all-purpose flour, spooned and leveled, plus more for working

1 tbsp baking powder

1/2 tsp baking soda

1 1/2 tsp kosher salt

1 tbsp ground cinnamon

1 tsp ground ginger

1 tsp ground nutmeg

1 cup packed light brown sugar

2 large eggs

1/2 cup buttermilk

1/2 cup pure pumpkin puree

4 tbsp (1/2 stick) unsalted butter, melted

2 tsp pure vanilla extract

6 cups canola oil

For the honey glaze:

2 1/2 cups confectioners' sugar

5 tbsp pure honey

5 tbsp buttermilk

1/2 tsp kosher salt

To make donuts: Whisk together flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg in a bowl. Whisk brown sugar and eggs with an electric mixer on high speed until pale and thick, 2 to 3 minutes. Reduce mixer speed to medium and whisk in buttermilk, pumpkin puree, butter and vanilla. Reduce mixer speed to low and gradually whisk in flour mixture, mixing just until combined. Cover bowl and refrigerator until firm, at least 3 hours but up to 24 hours.

Heat oil in a large Dutch oven or heavy-bottomed pot to 350-degrees with a deep-fry thermometer attached. Line a rimmed baking sheet with paper towels and fit with a wire rack.

Roll dough on a floured surface with a floured rolling pin to 1/2-inch thick. Using a 3-inch donut cutter, cut out donuts, re-rolling scraps as needed to get 12 donuts.

Fry donuts in 5 batches, turning once, until browned, 3 to 4 minutes, keeping oil temperature as close to 350-degrees as possible. Transfer donuts to the prepared baking sheet.

To make the glaze: Whisk together confectioners' sugar, honey, buttermilk, and salt in a bowl until combined. Working one at a time, dip warm donuts in glaze and place, glazed side up, on the wire rack. Serve warm or at room temperature.

Country Living 2025 file photo of this recipe