Homemade Pumpkin Spice Old-Fashioned Doughnuts with Glaze: Your Ultimate Fall Bakery Treat
Discover the unparalleled delight of homemade, donut shop style old-fashioned doughnuts, infused with the comforting flavors of sour cream, pumpkin puree, and a medley of aromatic spices. These glazed beauties are the quintessential accompaniment to a steaming cup of coffee on a crisp autumn morning, promising a taste experience far superior to any store-bought equivalent.
There’s something uniquely comforting about a freshly made doughnut, especially when the aroma of warm spices fills your kitchen. This week, after a few challenging technical hiccups with our website (thank you for your patience and messages!), the need for a truly indulgent treat became undeniable. And what better way to soothe the soul than with a batch of exquisite old-fashioned pumpkin spice doughnuts?
These aren’t just any doughnuts; they are a celebration of fall, a perfect blend of rich pumpkin and warm spices, encased in that signature cracked, crunchy, and gloriously glazed exterior. Imagine biting into a doughnut that rivals, and perhaps even surpasses, your favorite bakery’s offering. That’s exactly what you’ll find here.
The Irresistible Allure of Old-Fashioned Doughnuts
Old-fashioned doughnuts hold a special place in the hearts of pastry lovers. Unlike their yeasty, pillowy counterparts, these are cake doughnuts – dense, tender, and incredibly satisfying. What sets them apart is their distinct texture: a wonderfully cracked and slightly crunchy exterior that gives way to a soft, cake-like interior. This unique texture is a canvas for glaze, allowing it to seep into every nook and cranny, creating delightful pockets of sweet, hardened goodness.
Our recipe elevates this classic by incorporating the rich tang of sour cream. Sour cream is a secret weapon in baking, known for adding moisture, tenderness, and a subtle acidity that balances sweetness and enhances flavor without making the doughnut taste “sour.” This results in a doughnut that is remarkably tender and moist, far from dry or bland. Growing up, yeast doughnuts were often the star, but discovering the rich, satisfying depth of a well-made cake doughnut, especially one infused with sour cream, is a game-changer. Sometimes, I dare say, I love them even more!
Embracing the Flavors of Fall: Pumpkin and Spice
To make these old-fashioned sour cream doughnuts truly special for the autumn season, we’ve infused them with a generous ½ cup of pure pumpkin puree and a full tablespoon of aromatic pumpkin spice blend, complemented by a hint of nutmeg. This combination transforms an already delicious treat into an autumnal masterpiece. The pumpkin puree not only contributes a beautiful golden hue and natural sweetness but also adds incredible moisture and depth of flavor. It’s crucial to use plain pumpkin puree, not pie filling, to avoid unwanted sugars and spices already present in pie mix, allowing you to control the flavor profile perfectly.
The pumpkin spice blend, along with that subtle touch of nutmeg, brings a comforting warmth that is synonymous with fall baking. This harmonious blend of cinnamon, ginger, cloves, and allspice creates an intoxicating aroma and flavor that will transport you to cozy autumn evenings with every bite. Indeed, everything truly does taste better with a little pumpkin spice… well, almost everything!
Crafting Your Perfect Pumpkin Old-Fashioned Doughnuts: A Step-by-Step Guide
Creating these delightful doughnuts follows a method similar to making a rich, tender cake. The process is straightforward, but attention to detail will ensure the best possible results.
The Dough: Building Flavor and Texture
- Dry Ingredients First: Begin by combining your dry ingredients: cake flour, baking powder, salt, a generous tablespoon of pumpkin spice, and a tiny hint of nutmeg. Cake flour is key here, as its lower protein content yields a more tender crumb, characteristic of a true cake doughnut. For the most accurate and consistent results, I highly recommend weighing your cake flour with a good kitchen scale. This simple step can dramatically improve the texture of your doughnuts, preventing them from becoming dense or dry.
- Creaming the Wet Ingredients: In a separate bowl, ideally using a stand mixer with a paddle attachment, cream together the softened butter and granulated sugar until light and fluffy. This step incorporates air, contributing to the doughnuts’ tender texture. Next, beat in the egg yolks one at a time. Egg yolks add richness, color, and act as an emulsifier, binding the ingredients beautifully. Finally, fold in the pumpkin puree until just combined.
- The Alternating Method: Just like with many cake recipes that include sour cream, we’ll gradually add the dry ingredients to the wet mixture, alternating with the sour cream. Start and end with the flour mixture, adding it in three parts, with the sour cream in two parts. This technique ensures that all ingredients are well incorporated without overmixing, which can lead to tough doughnuts. The dough will be noticeably sticky – this is perfectly normal and a sign of a rich, moist dough.
- Chilling for Perfection: Once combined, cover the bowl with plastic wrap and refrigerate the dough for at least an hour. This chilling period is crucial. It allows the flour to fully hydrate, making the dough easier to handle and preventing it from absorbing too much oil during frying. It also helps the doughnuts hold their shape and develop that signature crispy exterior. This is arguably the hardest part – the waiting!
Shaping and Frying for That Bakery Finish
- Rolling and Cutting: After chilling, turn the dough out onto a well-floured surface. Roll it to an even ½-inch thickness. Use a doughnut cutter, dipping it in flour as needed to prevent sticking, to cut out your doughnut shapes. Don’t discard those precious inner circles – fry them up as “munchkins” or doughnut holes! This ensures no deliciousness goes to waste. Depending on your cutter size, you’ll yield anywhere from 18 to 24 doughnuts.
- Frying Fundamentals: Heat about 2 inches of canola oil in a heavy-bottomed pan, such as a cast iron skillet or Dutch oven, to a consistent 325ºF (163ºC). Maintaining this precise temperature is critical for perfectly cooked doughnuts. Too cool, and they’ll absorb excess oil, becoming greasy. Too hot, and they’ll brown too quickly on the outside while remaining raw inside. Use a deep-frying thermometer to monitor closely. Fry the doughnuts in small batches, taking care not to overcrowd the pan, which would cause the oil temperature to drop. Fry each side for approximately 1 ½ minutes, adjusting slightly for larger doughnuts. Once golden brown, transfer them to a paper towel-lined plate to drain any excess oil.
The Perfect Glaze: A Sweet Finish
The glaze is the crowning glory of these old-fashioned doughnuts. It’s wonderfully simple to prepare but delivers an incredible impact. Whisk together powdered sugar, a touch of corn syrup (for shine and to prevent crystallization), a pinch of salt to balance the sweetness, vanilla extract for flavor, and enough hot water to achieve a pourable consistency. Immediately after frying and draining, while the doughnuts are still warm, dunk each one completely into the glaze. The warmth of the doughnut helps the glaze adhere beautifully. Place the glazed doughnuts on a wire rack set over a baking sheet. This allows any excess glaze to drip off, ensuring each doughnut has the perfect amount of sweet coating without being overly cloying. Let the glaze set for about 20 minutes before serving. If you’re not a fan of glaze, these warm, slightly sweet pumpkin cake doughnuts are still absolutely delicious on their own!
Essential Tools for Donut-Making Success
While you can certainly make these doughnuts with basic kitchen tools, a few specific items will greatly streamline the process and help you achieve professional-level results:
- A Good Kitchen Scale: Precision in baking is paramount, especially when working with cake flour. A digital kitchen scale (like this one) ensures you measure the exact amount of flour, preventing your doughnuts from becoming too dense or dry. It’s a small investment that makes a big difference.
- Deep Frying/Candy Thermometer: Monitoring your oil temperature accurately is the single most critical factor for perfectly fried doughnuts. A reliable thermometer (such as this) will help you maintain the ideal 325ºF, ensuring your doughnuts cook evenly, develop a beautiful golden crust, and avoid becoming greasy or undercooked.
- Doughnut Cutter: While you can use two different-sized round cutters, a dedicated doughnut cutter (like this 2 ½ inch one) makes shaping quick and consistent. The size of your cutter will impact the yield and frying time; a larger cutter (3 ½ inch or more) will result in fewer but larger doughnuts that require a slightly longer fry time.
- Cast Iron Skillet or Dutch Oven: A heavy-bottomed pan, particularly a cast iron skillet (recommended here) or a Dutch oven, is ideal for deep frying. Its superior heat retention properties help maintain a stable oil temperature, leading to more even browning and consistently cooked doughnuts.
This has been a comprehensive guide, but I truly believe these pumpkin old-fashioned doughnuts are worth every step. They offer a taste of autumn, a comforting treat, and the satisfaction of homemade goodness. Get ready to impress your family and friends with these perfectly spiced, crispy, and tender glazed delights!
Pumpkin Old-Fashioned Doughnuts with Glaze
1 hour 30 minutes
15 minutes
1 hour 45 minutes
These donut shop style, glazed old-fashioned doughnuts made with sour cream, pumpkin puree AND spice. The perfect accompaniment to hot coffee on a chilly fall morning!
Ingredients
For the Doughnuts:
- 3 cups (340 grams) cake flour
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1 tablespoon pumpkin spice
- ⅛ teaspoon nutmeg powder
- ½ cup granulated sugar
- 2 tablespoons salted butter, room temperature
- 2 large egg yolks, room temperature
- ½ cup pumpkin puree (not pie filling)
- ½ cup sour cream
- Canola oil, for frying
For the Glaze:
- 3 ½ cups (350 grams) powdered sugar
- 1 ½ teaspoon corn syrup
- ¼ teaspoon salt
- ½ teaspoon vanilla extract
- ⅓ cup hot water
Instructions
Doughnuts:
- In a large bowl, thoroughly sift together the cake flour, baking powder, salt, pumpkin spice, and nutmeg powder. Sifting ensures a lighter texture and even distribution of ingredients.
- In the bowl of a stand mixer fitted with the paddle attachment, cream the softened butter and granulated sugar together for 2-3 minutes until the mixture is light, fluffy, and resembles wet sand. While the mixer is on the stir setting, add the egg yolks one at a time, ensuring each is fully incorporated before adding the next. Stir in the pumpkin puree until just combined. Gradually add the sifted dry ingredients to the mixing bowl in 3 additions, alternating with the sour cream (added in 2 additions). Always begin and end with the flour mixture. The resulting dough will be quite sticky; this is normal. Cover the bowl tightly with plastic wrap and refrigerate for at least 1 hour to chill thoroughly. This step is essential for the dough to firm up and become manageable for rolling.
- Once chilled, transfer the dough to a generously floured surface. Roll the dough out evenly to a ½-inch thickness. Using a doughnut cutter, cut out the doughnut shapes, re-dipping the cutter in flour as necessary to prevent sticking. Depending on the size of your cutter, you should yield approximately 18-24 doughnuts and their corresponding holes. Save the doughnut holes to fry as well!
- Heat about 2 inches of canola oil in a 12-inch cast iron skillet or a Dutch oven. Attach a deep-frying thermometer to the side of the pan and heat the oil to a precise 325ºF (163ºC). It’s crucial to maintain this temperature throughout the frying process, adjusting the heat as needed. Carefully lower a few doughnuts at a time into the hot oil, ensuring not to overcrowd the skillet, which can significantly drop the oil temperature. Fry each side for about 1 ½ minutes, or until golden brown. Larger doughnuts may require slightly longer frying times. Do not allow them to burn. Using a slotted spoon or spider, transfer the fried doughnuts to a plate lined with paper towels to drain excess oil.
Glaze:
- In a medium bowl, whisk together the powdered sugar, corn syrup, salt, vanilla extract, and hot water until smooth and lump-free. Once the doughnuts have drained for a minute or two but are still warm, dunk each doughnut one at a time into the prepared glaze, ensuring it’s fully coated. Immediately place the glazed doughnuts on a wire rack that has been set over a baking sheet. This setup allows any excess glaze to drip off, preventing a pooling bottom. Allow the glaze to set for about 20 minutes before serving. These doughnuts are undeniably best when enjoyed freshly made. Leftovers, if any, can be stored in an airtight container at room temperature for 2-3 days, though they will lose some of their crispness over time.
Notes
- Recipe slightly adapted from Handle the Heat who adapted it from Completely Delicious.
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