Pumpkin-Maple Glazed Pumpkin Doughnuts

By Texaschef11

Ingredients

• 1 tablespoon active dry yeast
• 3 tablespoons warm water (not hot)
• 1 large egg, room temperature
• 2 tablespoons unsalted butter, softened
• 1/2 cup granulated sugar
• 1 tablespoon cornstarch
• 1 teaspoon baking powder
• 3/4 teaspoon salt
• 1/3 cup canned pumpkin puree
• 2 3/4 cups all purpose flour
• Oil, for frying
• Glaze
• 1 tablespoon unsalted butter, softened
• 1 tablespoon canned pumpkin puree
• 2 teaspoons maple syrup
• 1/2 teaspoon vanilla extract
• 3/4 cup confectioners' sugar
• Cinnamon-sugar, for dusting

Preparation

Step 1

In a large mixing bowl, whisk together yeast and warm water until combined; allow to sit for 10 minutes or until bubbles form. Whisk in egg until combined. Whisk in butter, sugar, cornstarch, baking powder, salt, and pumpkin until combined. Stir in flour until combined. Knead dough on a lightly floured surface for 8 minutes or until smooth and elastic. Place in a greased mixing bowl, cover with plastic wrap, and allow to rise in a warm area for 3 hours or until doubled in bulk. (I actually allowed mine to rise 6 hours.)

Divide dough into 8 slightly flattened rounds, and place on a greased baking sheet. Lightly cover and allow to rise in a warm area for 1 hour.

Heat oil in a large pot over medium heat until hot. Fry 2-3 doughnuts at a time for 2 minutes per side. Drain on paper towels.

To make the glaze, in a medium bowl, whisk together butter, pumpkin, maple syrup, vanilla and confectioners' sugar until well combined and smooth. Spoon glaze over doughnuts. Sprinkle with cinnamon sugar and serve.

Makes 8 doughnuts