# Pumpkin Donuts with Maple Bourbon Glaze

These Pumpkin Donuts with Maple Bourbon Glaze are soft, pillowy, and tender on the inside with a golden, slightly chewy exterior.

- Servings: 10 servings
- Total time: 131 min
- Cuisine: American
- Category: Dessert
- Language: en

## Ingredients

- 0.75 cup milk, warmed (~110F)
- 0.25 cup granulated sugar, divided
- 2.5 tsp active dry yeast
- 0.5 cup pumpkin puree, at room temperature
- 0.5 cup salted butter, melted and slightly cooled
- 2 eggs, at room temperature
- 1 tsp vanilla bean paste or extract
- 4 cups bread flour (substitution: all-purpose flour)
- 1.5 tsp cinnamon
- 1 tsp pumpkin pie spice
- 1 tsp salt
- Avocado oil, for frying
- 3.75 cups powdered sugar
- 1 cup maple syrup
- 3 tbsp bourbon whiskey, depending on desired strength of taste
- 6 tbsp salted butter, melted
- 2 tsp vanilla bean paste or extract
- Large pinch of salt

## Instructions

1. Pour the warm milk into a small bowl or glass measuring cup.
2. Add 1 tbsp (13g) of the granulated sugar and sprinkle the yeast overtop.
3. Stir and allow to sit for 5-7 minutes, until frothy and activated.
4. In a large bowl, whisk together the flour, cinnamon, pumpkin pie spice, and salt.
5. Once activated, pour the yeast mixture into the bowl of a stand mixer (or a large bowl if mixing/kneading the dough by hand).
6. Add the rest of the sugar (1/4 cup minus the 1 tbsp that was used to activate the yeast), pumpkin puree, melted and cooled butter, eggs, vanilla, and the flour mixture.
7. With the dough hook attachment (or with a wooden spoon if mixing by hand), mix on low speed for 1 minute, until barely combined.
8. Allow to rest for 5 minutes so the flour can soak up the liquids.
9. Then, mix on medium speed for 5-7 minutes, until the dough is elastic, smooth, and is pulling away from the sides of the bowl.
10. If the dough seems a little too sticky, you can add 1 tbsp more flour at a time, until it starts to pull away from the sides of the bowl (I ended up adding ~2 tbsp more flour).
11. If you are mixing and kneading by hand, pour the dough onto a floured surface and knead for 5-7 minutes by hand.
12. Transfer the dough to a lightly oiled bowl.
13. Cover and allow to rise in a warm environment for 1 hour, or until doubled in size.
14. Once the dough is almost finished rising, cut out 10-12 squares of parchment paper and spread them across 2 baking sheets.
15. Lightly dust each square of parchment paper with flour.
16. Once the dough is doubled, punch it down and turn it onto a lightly floured surface.
17. Roll the dough out to ~1/2” thickness.
18. Using a 3” donut cutter, cup, or mason jar lid, cut the donuts out.
19. Then, using a smaller 1” cutter or the wide end of a piping tip, cut out little holes in the middle of each donut.
20. Save the little holes for donut holes or add back to the remaining dough to re-roll to cut out more donuts.
21. Place the donuts onto the prepared parchment paper squares on the baking sheets.
22. Loosely cover with a kitchen towel and allow to proof for 30-45 minutes, until puffy.
23. While the donuts are proofing, prepare the maple bourbon glaze.
24. In a large bowl, whisk all of the ingredients together until smooth.
25. For the bourbon, I would start with 3 tbsp and add 1 more tbsp if you want the taste to be stronger (I did a full 4 tbsp).
26. When the donuts are almost done proofing, fill a large, heavy-bottomed pot or Dutch oven with oil, filling ~2” in the pan.
27. Heat on medium-high until it reaches 350F-365F.
28. Line a wire cooling rack with a thick layer of paper towels.
29. Once the oil is hot enough, carefully transfer the parchment paper squares with the donuts on them slowly into the hot oil, 2-3 at a time.
30. After 10-15 seconds, pull the parchment paper away from the donuts (it should almost immediately release).
31. Fry the donuts for 1-2 minutes on each side (2-4 minutes total), until a deep golden brown.
32. Using a slotted spoon, carefully remove the donuts from the oil and to the rack with paper towels.
33. Repeat with the remaining donuts.
34. While the other donuts are frying, dip the warm donuts into the glaze, making sure to generously coat both sides.
35. Then place onto a cooling rack that’s positioned on top of a baking sheet to let the glaze set.
36. Serve warm with a cup of coffee.
37. Enjoy!

## Equipment

- small bowl
- glass measuring cup
- large bowl
- stand mixer
- dough hook attachment
- wooden spoon
- lightly oiled bowl
- parchment paper
- baking sheets
- 3 inch donut cutter
- 1 inch cutter
- piping tip
- kitchen towel
- heavy-bottomed pot
- Dutch oven
- wire cooling rack
- paper towels
- slotted spoon

## Tips

- Use pure pumpkin purée, not pie filling.
- Don’t overmix the dough to keep donuts light and fluffy.
- Use a thermometer to maintain oil temperature between 350–365°F.
- Fry in small batches (2–3 at a time) to avoid greasy donuts.
- Drain donuts on a wire rack over a baking sheet.
- Glaze donuts while warm for best adhesion.
- Adjust bourbon amount in glaze to your taste.
- Serve fresh for best quality.
- Store plain donuts in an airtight container at room temperature for up to 1 day; refrigerate glazed donuts.
- Leftover glaze can be stored in the refrigerator for up to 1 week.
- The dough can be made the night before and refrigerated.
- These donuts are best fried for the intended texture.
- You can omit bourbon or replace it with extra vanilla extract.

## Source

- Original video: https://www.wellmadebykiley.com/blog/pumpkin-donuts-with-maple-bourbon-glaze
- Recipe page: https://www.cliprecipe.com/recipe/d7379227-1eb2-43ad-a35c-3d15fae05645
- Extracted: 2025-09-09

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt