Honey-Glazed Pumpkin Donuts

The dense texture of cake donuts ups their dunking potential.

By Torie CoxPublished: Sep 24, 2025

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glazed donuts on a plate and on a cooling rack

Becky Luigart-Stayner for Country Living

Yields:

Prep Time:

1 hr

Total Time:

4 hrs

This recipe is inspired by the Donut Dip in West Springfield, Massachusetts. Three generations of the Shields family have been whipping up this sweater-weather staple every September through December since 1957, and the confection even outsells their beloved apple cider flavor. While the cinnamon, ginger, and nutmeg spice combo serves up ample coziness, it’s the honey glaze that really takes the cake.

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Ingredients

For the donuts:

3 1/2 cups all-purpose flour, spooned and leveled, plus more for working
1 Tbsp. baking powder
1/2 tsp. baking soda
1 1/2 tsp. kosher salt
1 Tbsp. ground cinnamon
1 tsp. ground ginger
1 tsp. ground nutmeg
1 cup packed light brown sugar
2 large eggs
1/2 cup buttermilk
1/2 cup pure pumpkin puree
4 Tbsp. (1/2 stick) unsalted butter, melted
2 tsp. pure vanilla extract
6 cups canola oil

For the honey glaze:

2 1/2 cups confectioners’ sugar
5 Tbsp. pure honey
5 Tbsp. buttermilk
1/2 tsp. kosher salt

Directions

1. Step 1Make the donuts: Whisk together flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg in a bowl. Whisk brown sugar and eggs with an electric mixer on high speed until pale and thick, 2 to 4 minutes. Reduce mixer speed to medium and whisk in buttermilk, pumpkin puree, butter, and vanilla. Reduce mixer speed to low and gradually whisk in flour mixture, mixing just until combined. Cover bowl and refrigerate until firm, at least 3 hours and up to 24 hours.
2. Step 2Heat oil in a large Dutch oven or a heavy-bottomed pot to 350°F with a deep-fry thermometer attached. Line a rimmed baking sheet with paper towels and fit with a wire rack.
3. Step 3Roll dough on a floured surface with a floured rolling pin to ½ inch thick. Using a 3-inch donut cutter (or a 3-inch round cutter and a 1½-inch round cutter), cut out donuts, re-rolling scraps as needed to get 12 donuts.
4. Step 4Fry donuts in 5 batches, turning once, until browned, 3 to 4 minutes, keeping oil temperature as close to 350°F as possible. Transfer donuts to prepared baking sheet.
5. Step 5Make the glaze: Whisk together confectioners’ sugar, honey, buttermilk, and salt in a bowl until combined. Working one at a time, dip warm donuts in glaze and place, glazed side up, on wire rack. Serve warm or at room temperature.