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Pumpkin Doughnuts

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


  • 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


  • 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.