Step 1

Mix all dry ingredients in a bowl, and wet ingredients in a separate bowl. DO NOT ADD SOUR CREAM & PUMPKIN PUREE.

Step 2

Add ⅓ of the wet mixture to the dry and mix until you get crumbles.

Step 3

Add ½ cup sour cream and ¼ cup pumpkin puree and mix until combined.

Step 4

Add in the rest of the flour mixture and mix well.

Step 5

Cover the donut cake batter with plastic wrap or a sauce pan lid and chill in the fridge for a minimum of 1 hour.

Step 6

While you are waiting for the dough to chill, make your glaze.

Step 7

Sift the powdered sugar into a small bowl and stir in the maple syrup and the vanilla extract.

Step 8

Whisk very well until well combined.You may want to add a teaspoon or so of soy milk or almond milk to thin it out if it’s too thick.

Step 9

Roll out the chilled dough on a generously floured counter. You want your dough to be about ½ in thick. Add flour to the rolling pin or top of the dough as necessary to prevent sticking.

Step 10

Cut as many donuts and holes as possible, with a donut cutter or a large glass, dipping the cutter into flour before each cut.

Step 11

Re-roll the excess dough to make extra donut and holes until you run out of dough.

Step 12

Heat at least 2 inches of oil in a deep fryer, large pot, or deep frying pan to 325°F.

Step 13

Shake excess flour off the donuts before carefully adding them to the hot oil in batches. You do not want to crowd the donuts because they will lower the temperature of the oil, and you will end up with oily cakes.

Step 14

Once the doughnuts float, fry for about 20 seconds, then flip.

Step 15

Fry for another minute and a half, or until golden brown and cracked, then flip and fry the first side again for another minute, until golden.

Step 16

Transfer to a paper towel lined plate for a minute and then transfer to a cooling rack.

Step 17

Once the donuts have cooled only slightly, but are still warm enough to handle you can dip them into the glaze. Make sure to shake the excess glaze off. You can always dip them a second time if you’re a sugar fanatic! Let dry on cooling racks, glazed side up, for about 15 minutes.