Recipe: Pumpkin Donuts

There’s only one day left in November! When did that happen? Well, since there’s kind of an unwritten rule that pumpkin is only eaten during October and November, that means you better try all those awesome recipes while you still can. My mom made pumpkin donuts the day after Thanksgiving (yeah, like I really needed to eat donuts after that feast…), and THEY WERE AWESOME!

The dough was just flaky biscuits, but the outsides got nice and crispy, and the insides were soft but not heavy. Mmm and the glaze… Don’t get me started!


2 cups vegetable oil
4 cups powdered sugar
4 1/2 teaspoons pumpkin pie spice
1 tablespoon canned pumpkin
3-4 tablespoons half-and-half
1 can Pillsbury Grands! Flaky Layers refrigerated biscuits (8 biscuits)

1) In 2-quart saucepan, heat oil over medium heat to 350°F to 375°F. 2) In large bowl, beat powdered sugar, pumpkin pie spice, pumpkin and just enough half-and-half with whisk until smooth and thick glaze forms. Set aside. 3) Separate dough into 8 biscuits. Using small round lid or cookie cutter, cut hole in center of each biscuit. 4) Gently place 2 or 3 biscuits in hot oil. (Biscuit holes can also be fried!) Fry on one side until golden brown. With tongs, gently turn each biscuit over; fry until other side is golden brown. 5) Remove doughnuts from oil; immediately dip into pumpkin glaze. Place doughnuts on cooling rack; cool 3 to 5 minutes or until glaze is set before serving.


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