Pumpkin Spice Biscuit Donuts (Printer-friendly)
Warm, pillowy donuts coated in cinnamon sugar with aromatic pumpkin spice flavors.
# What You'll Need:
→ Biscuit Dough
01 - 2 cans (16 oz total) refrigerated biscuit dough
→ Pumpkin Spice Mix
02 - 1 tablespoon ground cinnamon
03 - 1 teaspoon ground nutmeg
04 - 1 teaspoon ground ginger
05 - 1/2 teaspoon ground cloves
06 - 1/2 teaspoon ground allspice
→ Donut Coating
07 - 1/2 cup granulated sugar
08 - 2 teaspoons pumpkin spice mix (from above)
→ For Frying
09 - 2 cups vegetable oil for frying
→ Optional Glaze
10 - 1 cup powdered sugar
11 - 2 tablespoons milk
12 - 1/2 teaspoon vanilla extract
13 - 1/2 teaspoon pumpkin spice mix (from above)
# Directions:
01 - Combine cinnamon, nutmeg, ginger, cloves, and allspice in a small bowl. Mix thoroughly and set aside for multiple uses throughout the recipe.
02 - Mix granulated sugar with 2 teaspoons of the prepared pumpkin spice blend in a wide bowl. Set aside for coating the fried donuts.
03 - Separate refrigerated biscuit dough into individual biscuits. Use a 1-inch round cutter or bottle cap to punch out the center of each biscuit, creating donut shapes. Reserve the cut-out centers to make donut holes.
04 - Pour vegetable oil into a large, heavy-bottomed pot. Heat to 350°F, maintaining consistent temperature for even frying.
05 - Carefully lower 3-4 donuts into the hot oil. Fry for 1-2 minutes per side until golden brown. Fry donut holes separately for approximately 1 minute total.
06 - Remove fried donuts using a slotted spoon. Transfer to a paper towel-lined tray to drain excess oil for 30 seconds.
07 - While donuts are still warm, toss them gently in the spiced sugar mixture until thoroughly coated on all sides.
08 - Whisk powdered sugar, milk, vanilla extract, and 1/2 teaspoon pumpkin spice mix until smooth. Drizzle over cooled donuts or dip tops for added sweetness.
# Expert Advice:
01 -
- They take 25 minutes from can to plate, which is basically magic when youre craving something indulgent on a lazy Sunday
- The cinnamon sugar coating creates this incredible crunch that gives way to the softest, pillowy inside youve ever tasted
02 -
- Oil temperature is everything. Too hot and they burn outside while staying raw inside. Too cool and they become greasy sponges.
- Work in small batches. Crowding the pot drops the oil temperature and leads to sad, soggy donuts.
- The sugar coating only sticks properly while the donuts are still warm. Dont wait too long or youll have a bowl of loose sugar and naked donuts.
03 -
- Use a water bottle cap instead of buying a donut cutter—it works perfectly and costs nothing
- Keep a bowl of ice water near the stove in case of oil splatters, safety first always