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.
Beat in an egg, one at a time. Scrap down the side of the bowl as necessary to ensure everything incorporates.
Cut parchment paper into small squares. Pipe the dough onto each square. Drop into oil to fry. Remove the paper with metal tongs.
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.
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!