Easy Pumpkin Glazed Doughnuts

Often on Saturday mornings, if my husband has some errands to run, he will pick up doughnuts for the family, and of course we love them!
However, I’ve found if you start with canned biscuits, doughnuts are a complete snap to make at home, and cost less than $2 a dozen!

pumpkin doughnuts, Easy Pumpkin Glazed Doughnuts,

pumpkin doughnuts, Easy Pumpkin Glazed Doughnuts,

These pumpkin doughnuts are THE BOMB, and not only that, they are so easy!

pumpkin doughnuts, Easy Pumpkin Glazed Doughnuts, INGREDIENTS:

  • 4 cups powdered sugar
  • 2 Tablespoons plain canned pumpkin
  • 4 teaspoons pumpkin pie spice
  • 4 to 6 Tablespoons of half-and-half (depending how thick or thin you want the glaze)
  • Two 7.5 ounce cans of buttermilk biscuits (10 biscuits each can)
  • (2 cups vegetable oil to fry the doughnuts in)

pumpkin doughnuts, Easy Pumpkin Glazed Doughnuts,

So that you will be all ready when the doughnuts are done cooking, it’s a good idea to make up the glaze first. Mix together the powdered sugar, pumpkin pie spice, pumpkin and half-and-half.

Then spread out some wax paper, with cooling racks on top, for the doughnuts to rest on while the glaze sets.

pumpkin doughnuts, Easy Pumpkin Glazed Doughnuts,

Break apart the biscuits, and poke a hole in the center and pull slightly wider.

pumpkin doughnuts, Easy Pumpkin Glazed Doughnuts,

I heat my oil in the smallest saucepan I have, so that I can use the least amount of oil. I also didn’t use a thermometer to test the temperature, but if you want to be sure of the temperature, use an oil thermometer, and wait till it’s right around 360 degrees. I just set my stove to between 4 and 5 (medium heat), and then I did a test doughnut to make sure it sizzles.

pumpkin doughnuts, Easy Pumpkin Glazed Doughnuts,

Doing two at a time, helps prevent burning them, because these cook in just a few seconds,
and you have to flip them quickly. As soon as they start to get light brown on the bottom, flip them. When they first come out of the oil, let them drain on paper towels.

pumpkin doughnuts, Easy Pumpkin Glazed Doughnuts,

To make the glazing process easier, set the doughnuts on a cooling racks, so the extra frosting has a place to go.  For easy cleanup set the cooking racks over a sheet pan.

Now the first time I made these, and I drizzled the glaze on, and spread it around a bit with a knife, almost like a frosting, and it was pretty messy, delicious and thick, but messy.

pumpkin doughnuts, Easy Pumpkin Glazed Doughnuts,

The next time, I added a little more half and half and I dipped them on both sides. Actually this method is a little messy too, but it gives a lighter glaze all over.

pumpkin doughnuts, Easy Pumpkin Glazed Doughnuts,

pumpkin doughnuts, Easy Pumpkin Glazed Doughnuts,
Print

Pumpkin Doughnuts

Course Doughnut
Prep Time 10 minutes
Total Time 10 minutes
Servings 20
Author Joyful Homemaking

Ingredients

  • 2 cups vegetable oil
  • 4 cups powdered sugar
  • 2 Tablespoons plain canned pumpkin
  • 4 teaspoons pumpkin pie spice
  • 4 to 6 Tablespoons of half-and-half can use fat free
  • Two 7.5 ounce cans of buttermilk biscuits 10 biscuits each can

Instructions

  • So that you will be all ready when the doughnuts are done cooking, it’s a good idea to make up the glaze first.
  • Mix together the powdered sugar, pumpkin pie spice, pumpkin and half-and-half.
  • Then spread out some wax paper, with cooling racks on top,
  • for the doughnuts to rest on while the glaze sets.
  • Break apart the biscuits, and poke a hole in the center and pull slightly wider.
  • I heat my oil in the smallest saucepan I have, so that I can use the least amount of oil. I also didn’t use a thermometer to test the temperature, I just set my stove to between 4 and 5 (medium heat), and then I did a test doughnut to make sure it sizzles.
  • Doing two at a time, helps prevent burning them, because these cook in just a few seconds, and you have to flip them quickly.
  • As soon as they start to get light brown on the bottom, flip them.
  • When they first come out of the oil, let them drain on paper towels.
  • Now the first time I made these, I drizzled the glaze on, and spread it around a bit with a knife, almost like a frosting, and it was pretty messy, delicious and thick, but messy.
  • The next time, I added more half and half and dipped them on both sides.
  • Actually this method is a little messy too, but it gives a lighter glaze all over.
  • I liked both ways, so if you like a a thick frosting, don’t use as much half-and-half and spread the mixture on, but if you like a light glaze, use the full amount of half-and-half, and dip the doughnuts, and then let them set for a few minutes.

pumpkin doughnuts, Easy Pumpkin Glazed Doughnuts,

I liked both ways, so if you like a a thick frosting, don’t use as much half-and-half and spread the mixture on, but if you like a light glaze, use the full amount of half-and-half, and dip the doughnuts, and then let them set for a few minutes.

pumpkin doughnuts, Easy Pumpkin Glazed Doughnuts,

pumpkin doughnuts, Easy Pumpkin Glazed Doughnuts,

We all enjoyed these so much, and if you do too,

pumpkin doughnuts, Easy Pumpkin Glazed Doughnuts, I also have a couple of other easy doughnut recipes:

pumpkin doughnuts, Easy Pumpkin Glazed Doughnuts, Cinnamon Sugar Biscuits

pumpkin doughnuts, Easy Pumpkin Glazed Doughnuts,

Super easy Cinnamon Sugar biscuit doughnuts.

pumpkin doughnuts, Easy Pumpkin Glazed Doughnuts,

Easy baked funfetti doughnuts made with a cake mix.

Hope you enjoy!

slightly modified  from the Pillsbury website