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Homemade Pumpkin Spice Doughnuts


The best way to end your Thanksgiving dinner!















For the doughnuts:
2 large eggs
¾ cup sugar
2 tablespoons butter, unsalted
1 cup pumpkin
or organic pumpkin puree
41/2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon pumpkin pie spice
or 1/4 teaspoons each nutmeg, ginger, and cinnamon
1 ½ cups evaporated milk
low fat, 1 can
1 x canola oil
for deep-frying
For the maple frosting:
1 tablespoon maple syrup
1 cup powdered sugar
up to 1 1/2 cups
2 tablespoons almond milk
¼ teaspoon cinnamon


In a medium mixing bowl, beat eggs, sugar, and butter. Add pumpkin purée, mix in well. For the dry ingredients, combine the flour, baking powder, baking soda, salt, and pumpkin spice. Begin to marry the pumpkin batter and alternate with the evaporated milk, folding in gently. Refrigerate the batter to firm for approx 1 hour before kneading. Turn onto a lightly floured work-surface and knead well. Roll to approximately ¾'' in thickness. Cut with a 2½'' doughnut cutter. (Alternatively, cut with the small rim of any glass jar or cup and use a small bottle to cut out the hole.) Fry doughnuts and doughnut holes, a few at a time, until golden (approximately 1 to 2 minutes on each side). Remove using a slotted spoon or a spider and allow the excess oil to drain on paper towels. For the icing, whisk together all ingredients in a medium mixing bowl. Spread over cooled doughnuts with a teaspoon (place on a wire rack over a sheet tray, if desired).

Pair with something sweet like Woodbride by Robert Mondavi Pink Moscato for best taste!


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 429g (15.1 oz)
Amount per Serving
Calories 13886% of calories from fat
 % Daily Value *
Total Fat 9g 14%
Saturated Fat 4g 19%
Trans Fat 0g
Cholesterol 67mg 22%
Sodium 415mg 17%
Total Carbohydrate 95g 95%
Dietary Fiber 10g 38%
Sugars g
Protein 73g
Vitamin A 99% Vitamin C 3%
Calcium 15% Iron 87%
* based on a 2,000 calorie diet How is this calculated?


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