Make EASY Pumpkin Spice Doughnuts with biscuit dough and a simple pumpkin spice glaze! These are the perfect fall breakfast recipe.
Let’s all get on the PUMPKIN SPICE train…choo choo!
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As soon as September hits it’s all about the PUMPKIN SPICE all the things! It’s the official kick-off of FALL.
Here at Easy Good Ideas we’re getting into the fall spirit (starting with Pumpkin Fluff Dip) and making doughnuts for all. These aren’t just doughnuts though, they’re Pumpkin Spice Doughnuts and they’re SO EASY!
Have you ever made doughnuts out of biscuit dough? It’s one of our favorite ways to make them. No mixing or rising – just pop open that can and fry up some donuts!
The doughnut itself is plain, so you can dress it however you like, or even fill it. The pumpkin spice in this doughnut comes from the easy GLAZE on top.
Fried Pumpkin Spice Doughnuts are EASY to make and full of pumpkin spice flavor from an easy glaze on top!
When you make your own doughnuts, do you cut out a doughnut hole or no? I go back and forth. Sometimes I like cutting out the doughnut holes (plus then I can make new glazes, like lemon donuts) and sometimes I’m lazy and leave them in.
If you make my pumpkin spice doughnuts, you can cut out the holes or leave them full…either way you like! Just don’t skip the pumpkin spice glaze.
Wondering how to fry doughnuts? Don’t, worry, it’s easy.
Just make sure you follow some easy tips:
- Make sure you use a candy thermometer or instant read thermometer when you heat your oil. This is so that you can keep the oil at a consistent temperature.
- I suggest using a heavy bottomed pot or your oil will get too hot.
Why do you need to regulate the temperature when you’re frying?
- If your oil is too hot, it will brown the outside before the inside cooks, giving you a dark but raw doughnut.
- If your oil is too cold, it will soak into the dough, leaving you a greasy doughnut.
Using a thermometer will make sure you add the doughnuts at the correct time and also allow you to keep your oil at a consistent temperature. If the oil is consistent, then a nice golden brown doughnut will be done every time.
Once you’re done frying the doughnuts, it’s time to make the pumpkin spice glaze.
How do you make a doughnut glaze?
You can do it in a few different ways. I like my glazes to be thicker, like frosting. Plus, this glaze is cream cheese based because pumpkin spice goes so well with that tangy cream cheese flavor.
Adding brown sugar to the glaze adds depth and the corn syrup helps it dry on top of the doughnut so it’s not drippy. Don’t have pumpkin pie spice? Make your own!
Once made, these are good warm or room temperature and will be good up to 2 days but taste better day one. They would also be amazing filled with a vanilla pudding too!
EASY Pumpkin Spice Doughnuts
- 1 tube 8 count Grand!s Biscuits
- 24 ounces vegetable oil
- 4 ounces cream cheese softened
- 1/4 cup light corn syrup
- 2 tablespoons brown sugar packed
- 1 teaspoon pumpkin pie spice
- 1-2 tablespoons milk
- Using a 3-4 quart sauce pan, add oil so that it’s about 2” up the pan (about 24 ounces). Heat oil to 350°F.
- Add the biscuits, one at a time, and fry until they’re dark golden brown on each side, flipping halfway though cooking. Remove from oil with a slotted spoon and place on a cookie sheet lined with paper towels.
- Make the glaze: beat cream cheese, corn syrup, brown sugar, pumpkin pie spice, and 1 tablespoon milk until smooth. Add more milk as necessary for consistency.
- Frost each doughnut with pumpkin spice glaze. Chill to set, or serve immediately. These are best eaten the day they’re made.
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