Skillet-Grilled Pumpkin Donuts

How to Make Skillet-Grilled Pumpkin Donuts

1. 1

   Step 1: Make the batter

   Active 8 min

   In a large bowl whisk together the all-purpose flour, light brown sugar, baking powder, ground cinnamon, and salt until evenly combined. Add the pumpkin puree, egg, and 2 tablespoons of the vegetable oil; stir until a thick, smooth batter forms (do not overmix).

   For this step

   • 1 1/2 cupsall-purpose flour
   • 1/3 cuplight brown sugar
   • 1 1/2 teaspoonsbaking powder
   • 1 teaspoonground cinnamon
   • 1/2 teaspoonsalt
   • 3/4 cuppumpkin puree
   • 1 largeegg
   
2. 2

   Step 2: Preheat and oil the skillet

   Active 2 min

   Preheat a 10- to 12-inch cast-iron skillet or grill griddle over medium heat until hot but not smoking (about 2–3 minutes). Brush the cooking surface with the remaining 1 tablespoon vegetable oil so it’s lightly slick and ready for the batter.
3. 3

   Step 3: Portion the batter into donut shapes

   Active 6 min

   Transfer the batter to a large piping bag fitted with a 1/2- to 3/4-inch round tip, or use a sturdy resealable plastic bag with the corner snipped off. Pipe or spoon rounds about 3 inches across directly onto the preheated, oiled skillet, leaving space between each. Use the back of a small spoon to press a shallow well in the center of each round to encourage a donut hole shape. Work in batches so you don’t overcrowd the skillet.
   
4. 4

   Step 4: Cook the donuts

   Active 10 min · Passive 2 min

   Cook the donuts until the edges are set and the undersides are golden, about 3–4 minutes. Carefully flip each donut with a thin spatula and cook until the second side is golden and the centers spring back when touched, about 2–3 minutes more. Transfer cooked donuts to a wire rack or plate to cool slightly so they’re warm but not piping hot for glazing.
   
5. 5

   Step 5: Glaze and serve

   Active 4 min

   In a small bowl whisk together the powdered sugar and pure maple syrup until smooth and thick but pourable. If the glaze seems too stiff, add an extra small splash of maple syrup to loosen (use only maple syrup). Drizzle or brush the glaze over the warm donuts, then serve immediately.

   For this step

   • 1 cuppowdered sugar
   • 3 tablespoonspure maple syrup
   

1. In a large bowl whisk together the all-purpose flour, light brown sugar, baking powder, ground cinnamon, and salt until evenly combined. Add the pumpkin puree, egg, and 2 tablespoons of the vegetable oil; stir until a thick, smooth batter forms (do not overmix).
2. Preheat a 10- to 12-inch cast-iron skillet or grill griddle over medium heat until hot but not smoking (about 2–3 minutes). Brush the cooking surface with the remaining 1 tablespoon vegetable oil so it’s lightly slick and ready for the batter.
3. Transfer the batter to a large piping bag fitted with a 1/2- to 3/4-inch round tip, or use a sturdy resealable plastic bag with the corner snipped off. Pipe or spoon rounds about 3 inches across directly onto the preheated, oiled skillet, leaving space between each. Use the back of a small spoon to press a shallow well in the center of each round to encourage a donut hole shape. Work in batches so you don’t overcrowd the skillet.
4. Cook the donuts until the edges are set and the undersides are golden, about 3–4 minutes. Carefully flip each donut with a thin spatula and cook until the second side is golden and the centers spring back when touched, about 2–3 minutes more. Transfer cooked donuts to a wire rack or plate to cool slightly so they’re warm but not piping hot for glazing.
5. In a small bowl whisk together the powdered sugar and pure maple syrup until smooth and thick but pourable. If the glaze seems too stiff, add an extra small splash of maple syrup to loosen (use only maple syrup). Drizzle or brush the glaze over the warm donuts, then serve immediately.