Pumpkin Spice Cake Doughnuts | This Is Why I’m Full
Alright, let me tell you about one of my new favorite recipes: Pumpkin Spice Cake Doughnuts! These fried (or baked) goodies were so delicious that I can’t wait to make them again and bring them to a potluck at work (or anywhere), I love sharing the food we make and I’m especially excited about this one!
There are two different recipes below, and while the results are the same either way you make them, the difference in ease is massive! The Hubby and I have made both types, from scratch and from cake mix and they both tasted amazing! The second recipe calls for only three ingredients, how awesome is that?! So if you need to make them in a hurry you only have to worry about having three ingredients in your home, and I have included different ways to cook them, just because I prefer fried food doesn’t mean that everyone does!
If you have a weekend morning to yourself, and want to make something homemade to impress your friends/family go with the first recipe, the ingredient list is longer, but I like making things, so this recipe is a lot of fun! (Plus who doesn’t love the feeling of making something from scratch!) And if you need something quick, for unexpected company or a bake sale you forgot about, a three ingredient recipe is always a winner!
When it comes to dropping the batter into your oil/fryer there are a lot of ways you can go about it, you can follow my recipe and use a Ziploc, but that can get messy, so the Hubby and I found a better way about halfway through the cooking process, use and ice cream scoop. Not just any ol’ Ice Cream Scoop
either, give our favorite a try. We think you will love it as much as we do!
Let us know what you think of our Pumpkin Spice Cake Doughnuts and comment below with any questions/suggestions! Be sure and sign up for our Newsletter where we will be posting and sending out recipes we are going to make and giving you the opportunity to give us suggestions for what we should make next! Enjoy!
- Doughnuts:
- 2 cups pumpkin, cooked and pureed (you can use a 15 oz can of pumnpkin puree, do NOT use pumpkin pie filling)
- 2 cups flour
- 4 tsp baking powder
- 4 tbsp sugar
- 2 eggs
- 1 tbsp Pumpkin Pie Spice
- 1/2 cup milk
- pinch of salt
- oil, for deep frying
- Glaze:
- 2 oz Cream Cheese, softened
- 1 1/4 cups powdered sugar
- 1 tsp Vanilla
- 1 tbsp Milk
- Heat oil in your deep fryer (or in a pan on the stove) to 350 degrees
- (You can also bake, just preheat your oven to 350 degrees)
- In a large bowl mix together all doughnut ingredients.
- Transfer mixture to a large zip-lock bag, press the excess air out, and seal.
- Snip one bottom corner of the bag off (about 1/2 inch from the corner) and pipe the batter in balls either directly into your heated oil, or onto your prepared cookie sheet. (Use parchment paper and grease it with a small amount of butter)
- Fry until golden brown and remove to paper towels, or bake for 12-14 minutes.
- Allow to cool for about 5-10 minutes in the pan before transferring to a cooling rack.
- For the glaze:
- Cream together cream cheese, powdered sugar, extract, and milk.
- Warm it in the microwave for a few seconds to make it thin and runny.
- Put glaze into a small bottle, or a Ziploc bag if you don’t have a bottle laying around
- Drizzle glaze over the top of slightly warm doughnuts
- Sprinkle with cinnamon and sugar if desired.
- Allow to cool completely.
- Enjoy!
- Donuts:
- 1 box Spice Cake Mix
- 1 15-ounce can pumpkin puree (not pumpkin pie filling)
- 1 tablespoon pumpkin pie spice
- Glaze:
- 2 ounces cream cheese, softened
- 1 1/4 cups powdered sugar
- 1 teaspoon vanilla extract
- 1 tablespoon milk
- Heat oil in your deep fryer (or in a pan on the stove) to 350 degrees
- (You can also bake, just preheat your oven to 350 degrees)
- In a large bowl mix together all doughnut ingredients.
- Transfer mixture to a large zip-lock bag, press the excess air out, and seal.
- Snip one bottom corner of the bag off (about 1/2 inch from the corner) and pipe the batter in balls either directly into your heated oil, or onto your prepared cookie sheet. (Use parchment paper and grease it with a small amount of butter)
- Fry until golden brown and remove to paper towels, or bake for 12-14 minutes.
- Allow to cool for about 5-10 minutes in the pan before transferring to a cooling rack.
- For the glaze:
- Cream together cream cheese, powdered sugar, extract, and milk.
- Warm it in the microwave for a few seconds to make it thin and runny.
- Put glaze into a small bottle, or a Ziploc bag if you don’t have a bottle laying around
- Drizzle glaze over the top of slightly warm doughnuts
- Sprinkle with cinnamon and sugar if desired.
- Allow to cool completely.
- Enjoy!
