Step 1

To start, prepare the drop doughnuts. In a large bowl, whisk the flour, baking powder, pumpkin pie spice, and salt. Set aside.

Step 2

In a separate bowl, cream the butter and sugars together until fluffy. Add the eggs in, one at a time, and beat until smooth. Beat in the applesauce and vanilla extract.

Step 3

Add in the flour mixture, a small bit at a time, alternating with adding in the milk, and mix until just combined.

Step 4

Heat 3-4″ of oil in a deep, heavy bottomed pot or deep fryer to 375 degrees F.

Step 5

Drop batter, one tablespoon at a time, into the oil. Don’t overcrowd the pot, cook 4-5 max at a time. Fry til golden brown, flipping once halfway.

Step 6

Remove the doughnuts from the oil with a slotted spoon and set on a paper towel lined plate to cool. Continue until all of the doughnuts have been fried.

Step 7

Next, make the glaze. In a small bowl, combine the powdered sugar, caramel sauce, and milk. Mix until smooth.

Step 8

Dip the drop doughnuts in the glaze, turning to coat, and place on a wire rack set over a lined baking sheet. Allow the excess to drip off, let dry, and serve.