Pumpkin Donuts with Maple Bourbon Glaze
These Pumpkin Donuts with Maple Bourbon Glaze are soft, pillowy, and tender on the inside with a golden, slightly chewy exterior. Fried to crisp perfection, then dipped in a rich maple bourbon glaze that’s silky, sweet, and spiked with warmth, they’re an indulgent fall treat best served warm with a hot cup of coffee.
If you try out this recipe, I’d love to see it! Leave a comment with a star rating below and tag @wellmadebykiley on Instagram and hashtag it #wellmadebykiley
Ingredients You Need:
Full ingredients and recipe are in the recipe card below. Read through this section for all the ingredients substitution and baking tips!
Milk
Granulated sugar
Active dry yeast
Pumpkin puree
Salted butter
Eggs
Vanilla bean paste or extract
Bread flour (substitution: all-purpose flour)
Cinnamon
Pumpkin pie spice
Salt
Avocado oil, for frying
Powdered sugar
Maple syrup
Bourbon whiskey
Why You’ll Love Pumpkin Donuts with Maple Bourbon Glaze:
Soft, Pillowy Texture: The inside is tender and fluffy, making every bite melt-in-your-mouth good.
Golden and Slightly Chewy Exterior: Fried to perfection for that satisfying contrast of crisp outside and soft middle.
Maple Bourbon Glaze: Sweet, rich, and warming with just the right hint of bourbon for depth of flavor.
Perfect Fall Flavors: Pumpkin, maple, and bourbon come together for a cozy, seasonal treat.
Coffee’s Best Friend: These donuts are made to be enjoyed warm with a steaming cup of coffee.
Bakery-Style at Home: No need to run to the donut shop—you can make these impressive donuts from scratch in your own kitchen.
Crowd-Pleaser: Great for fall gatherings, brunch, or as a festive dessert that always impresses.
Indulgent but Nostalgic: A mix of classic fried donuts with elevated fall-inspired flavors.
Tips for Making Pumpkin Donuts with Maple Bourbon Glaze:
Use Pumpkin Purée, Not Pie Filling: Make sure you’re using pure pumpkin purée. Pumpkin pie filling has added sugar and spices that will throw off the recipe.
Don’t Overmix the Dough: Mix until the dry ingredients are just combined. Overmixing can make the donuts dense instead of light and fluffy.
Use a Thermometer: Keep your oil temperature between 350–365°F. Too cool and the donuts will absorb oil; too hot and the outsides will burn before the inside cooks through.
Fry in Small Batches: Overcrowding the oil lowers the temperature and leads to greasy donuts. Fry 2–3 at a time for the best results.
Drain Properly: Place donuts on a wire rack set over a baking sheet instead of paper towels. This keeps the bottoms from getting soggy.
Glaze While Warm: Dip donuts in the maple bourbon glaze while they’re still slightly warm so the glaze sticks and sets beautifully.
Adjust Bourbon to Taste: The glaze has a subtle bourbon kick, but you can reduce or increase the amount depending on your preference.
Serve Fresh: Pumpkin donuts are at their very best the same day they’re fried—warm, fluffy, and gooey with glaze.
How to Store Pumpkin Donuts with Maple Bourbon Glaze:
Room Temperature: Store plain (unglazed) donuts in an airtight container at room temperature for up to 1 day. If they’re glazed, it’s best to refrigerate them.
Refrigerator: Keep glazed donuts in an airtight container in the fridge for up to 3–4 days. The glaze may firm up slightly, so let them sit at room temperature for 10–15 minutes or warm them briefly before serving.
Freezer (Unfrosted): Freeze unglazed donuts in a single layer on a baking sheet until solid, then transfer to a freezer-safe bag or container for up to 2 months. Thaw overnight in the fridge and glaze after reheating.
Freezer (Glazed): You can also freeze glazed donuts, though the glaze may lose its shine. Wrap each one individually in plastic wrap, then place in a freezer-safe bag for up to 1 month.
Reheating: For the best texture, reheat donuts in a 325°F oven for 5–8 minutes or in the microwave for 10–15 seconds. If frozen, thaw before reheating.
Maple Bourbon Glaze: Store leftover glaze in a sealed jar in the refrigerator for up to 1 week. Warm gently before using.
FAQs:
Q: Can I make pumpkin donuts ahead of time?
A: Yes. You can make the dough the night before, cover it tightly, and refrigerate. When ready, let it sit at room temperature for 30 minutes - 1 hour before frying. You can also fry the donuts a few hours in advance and glaze right before serving.
Q: Can I bake these donuts instead of frying?
A: These are designed to be fried for the best texture—crispy on the outside and pillowy inside. While you could bake them at 350°F until golden, the texture will be more like a soft pumpkin bread.
Q: What kind of pumpkin should I use?
A: Use pure pumpkin purée, either canned or homemade. Avoid pumpkin pie filling since it already has sugar and spices added.
Q: Do I need to use bourbon in the glaze?
A: No. The bourbon adds warmth and depth, but you can omit it or replace it with extra vanilla extract if preferred.
Q: How do I keep the donuts from becoming greasy?
A: Make sure your oil stays between 350–365°F. Frying at too low a temperature will cause the donuts to absorb excess oil.
Q: How long do glazed donuts last?
A: They’re best eaten the same day, but can be stored in the refrigerator for up to 3–4 days. Reheat lightly before serving for the best flavor and texture.
Q: Can I freeze pumpkin donuts?
A: Yes. Freeze unglazed donuts in a freezer-safe bag for up to 2 months. Thaw overnight in the fridge and glaze after reheating.
Check out my other donut recipes:
Make sure to tag me @wellmadebykiley on Instagram and leave a review or comment if you make these pumpkin donuts with maple bourbon glaze. Happy baking!
