GF Pumpkin Donuts {Fried}

There is just something about fried food, am I right?


I haven’t had a fried Donut in over 5 years. My family makes dozens and dozens of donuts every year at our annual Halloween party, and again on Halloween night. After smelling and seeing donuts all last night at our family party, I couldn’t handle it ANYMORE!


I got up this morning and could hardly make these Pumpkin Donuts fast enough! I was craving a fried donut something fierce, and these donuts fit the bill! They are GF, fried, soft, chewy, delectable, and the pumpkin takes them to the next level.


{I am still experimenting and on the hunt for a delicious fried GF YEAST donut, anyone found a recipe for that?}


The recipe is quick and easy, with no proofing necessary. The dough only has to chill in the freezer for 15 minutes.


Gluten Free Pumpkin Donuts {Fried}

1 egg
1 egg yolk
1 cup canned pumpkin puree
1/2 cup sugar
1/4 cup brown sugar
1/2 cup buttermilk
3 Tbsp melted butter
2 tsp pumpkin pie spice
4 tsp baking powder
1/2 tsp baking soda
1 tsp salt
3 cups GF all-purpose flour, I prefer this brand
Oil for frying

In the bowl of a stand mixer, with the paddle attachment, beat the egg and egg yolk together until foamy. Add the pumpkin, sugars, buttermilk, and butter. Stir until combined.
Add pumpkin pie spice, baking powder, baking soda and salt. Stir to combine. Next, stir in the flour until incorporated. Dough will be slightly sticky.
Cover dough in bowl with plastic wrap and freeze for 15 minutes.
Meanwhile, make glaze and heat at least 2 inches of oil to 375 F in an electric skillet or deep fryer.
Remove dough from freezer. Pat dough onto a well floured surface to 1/2 inch thick. Cut with a 2 1/2 inch doughnut cutter. (I have this one).  Transfer donuts and holes into cooking oil. Fry for about 2 minutes, or until browned, turning once.
Drain donuts on a wire rack over the top of a cookie sheet lined with a paper towel. Let cool slightly and then dip tops into a bowl of glaze and return to rack.

Maple Glaze

*I don’t have an exact recipe, because I don’t measure the ingredients
3-4 cups powdered sugar
1-2 tsp Maple extract (more or less depending on preference)
milk, enough to make it smooth and fairly thin.



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