Epic pumpkin frosted donuts


Lily Kilpatrick

Delicious smells waft from the kitchen around the house. Powdered sugar lay scattered on the counter top and a mixer worked to fluff the butter and pumpkin together. After frosting each donut, it took every ounce of self-control not eat these delicious donuts.  These incredible pumpkin frosted donuts will leave anyone’s mouth salivating for more. These WO students tried their hand at creating the perfect, fun, fall recipe.

“Making these made my whole day. The donut just melts in your mouth. It’s perfect in every way! 10 out of 10,” Jr. McKenzie Vesper said.

“Eating donuts is my favorite thing, but these donuts are on a whole other level. I would definitely make these again,” Soph. Petra Braunius

“They went so quick in my house. I could barely get one donut before they were all gone! My parents are already badgering me for more,” Jr. Brianna Lee said.


Pumpkin Frosted Donuts


Fried Donuts:                                              (yields 8 donuts)


1 can of biscuits  

3 cups of oil

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  1. In a pan, place the 3 cups of oil and begin to heat it.
  2. Open the package of biscuits. The best biscuits are the ones that are not flaky. Pat down the biscuits, so that they are flat.
  3. Take a knife, and carefully cut out the center of the biscuit. (To make the donut hole; you can also use the donut circles in the middle to make donut holes.)
  4. Take the temperature of the oil; it should be close to 325 degrees. Place one donut carefully in the oil. If you have room, you can add more donuts.
  5. Cook the donuts until each side is a golden brown. It takes approximately 10-15 seconds per side. Place the donuts on a plate lined with paper towels. After all the donuts are done, you can take a paper towel and dab the donuts to remove extra grease. Allow to cool, and prepare the frosting.


Baked Donuts:                                           (yields 18 donuts)


5 tbsp. of butter, softened

½ cup of sugar

1 egg

1 ½ cup of flour

2 ¼ tsp of baking powder

¼ tsp salt

¼ tsp nutmeg

½ cup milk

½ tsp vanilla


  1.  Mix 5 tbsp. of butter in a bowl until smooth, then add sugar and vanilla.
  2.  Add the eggs, and mix well.
  3.  Sift together flour, baking powder, salt, and nutmeg in a separate bowl.
  4.  Slowly begin to add the flour mixture in the bowl with the butter and  sugar mix.
  5.  Blend in the milk, and mix together thoroughly.
  6.  Grease a donut pan and begin to put donut dough into a piping bag and fill  the donut pan 2/3 full. You can spoon the dough into the pan, but the donut may come out looking slightly lumpy.
  7.  Bake at 350 degrees for 13 to 17 minutes, or until doughnuts are golden.


Pumpkin Buttercream Frosting



  • 2 tbsp unsalted butter, at room temperature
  • 1/4 cup 100% pumpkin puree
  • 1/2 tsp vanilla
  • 1/4 tsp cinnamon
  • A pinch of nutmeg
  • 3 1/2 cups of sifted powdered sugar

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  1. Slowly cream the butter using a stand mixer or a hand mixer. The butter should look lighter in color and have a smooth consistency. Using a table spoon, slowly add in the pumpkin puree. (Note: get it as close to combined as possible.)
  1. Beat in the vanilla, then the cinnamon, then the nutmeg.
  1. Make sure the powdered sugar is sifted and begin to add it in a half a cup at a time, making sure the consistency remains smooth. For a thick layer of frosting, you can leave it as is and dunk your donuts into it. For a thinner layer of frosting (almost like a glaze), you can microwave it in 25 second increments until the desired consistency.

     4.   Take a donut and place one side into the frosting. Move it around to                        cover the side and place it on a plate to dry for an hour (or dig right in and            chow down).