Fall brunch, anyone? These no-yeast pumpkin donuts with a caramelized maple glaze need a place on your seasonal menu.
Flour Cinnamon Nutmeg Cloves Ginger Water Butter Pumpkin purée Brown sugar Salt Eggs Oil
Stir together the dry ingredients and set aside. In a saucepan, stir together the water, butter, pumpkin puree, dark brown sugar and salt. When the butter melts, stir in the dry ingredients.
1
Beat in an egg, one at a time. Scrap down the side of the bowl as necessary to ensure everything incorporates.
2
Cut parchment paper into small squares. Pipe the dough onto each square. Drop into oil to fry. Remove the paper with metal tongs.
3
To make the caramelized maple glaze, boil the maple syrup until it reduces. Turn off the heat and whisk in powdered sugar and a little milk.
4
When fall brunch calls, try these pumpkin donuts with caramelized maple glaze. They’re the perfect sweet treat for your weekend brunching.
These crullers were surprisingly easy to make; your instructions were so easy to follow! They are disappearing fast, so I will be making them again!