Prep 40 mins
Cook 20 mins
- 1 egg
- 1 egg yolk
- 1 cup pumpkin puree (canned or fresh)
- 1⁄2 cup sugar
- 1⁄2 cup buttermilk
- 1⁄4 cup brown sugar
- 3 tablespoons unsalted butter, melted
- 4 teaspoons baking powder
- 2 teaspoons pumpkin pie spice
- 1 teaspoon table salt
- 1⁄2 teaspoon baking soda
- 3 cups all-purpose flour, sifted
- vegetable oil
- 1⁄4 cup apple cider
- 1 pinch salt
- 3 cups powdered sugar
- For the doughnuts, whisk together egg and yolk in a large bowl until frothy. Add pumpkin, sugar, buttermilk, brown sugar, and butter; whisk until combined. Stir in baking powder, pie spice, salt, and soda.
- Fold flour in gradually until a sticky dough forms; cover with plastic wrap and freeze 15 minutes. Meanwhile, heat 2 inches oil to 370° in an electric skillet, deep fryer, or straight-sided pan over medium.
- Pat out dough on a well-floured surface to 1⁄2-inch thick, then cut with 3-inch and 1-inch biscuit cutters dipped in flour. Transfer doughnuts and holes to a floured baking sheet using a spatula that’s been dusted in flour.
- Fry doughnuts and holes in batches in the oil until browned, about 3 minutes, turning once (holes will cook faster). Drain on a paper-towel-lined baking sheet.
- For the apple cider glaze, heat cider and salt in small saucepan over low until hot. Off heat, whisk in powdered sugar until smooth. Dip cooled doughnuts in glaze and let stand about 5 minutes.