Grands!® Pumpkin Doughnuts

Blogger Brooke McLay from Cheeky Kitchen shares a favorite recipe for Grands!® Pumpkin Doughnuts. Pillsbury® biscuits are fried into perfectly plump doughnuts, and then dipped into a splendid pumpkin-spiced glaze.

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Servings 8

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( 15 ) Ratings

15 Ratings

5 Stars 25%

4 Stars 25%

3 Stars 10%

2 Stars

1 Stars

Member Reviews ( 19 )

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ingredients 6
Prep Time 20 min
Total Time 20 min

Ingredients

2: cups vegetable oil for frying

4: cups powdered sugar

4 1/2: teaspoons pumpkin pie spice

1: tablespoon canned pumpkin (not pumpkin pie mix)

3: to 4 tablespoons half-and-half

1: can Pillsbury® Grands!® Flaky Layers refrigerated biscuits (8 biscuits)

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Directions

1 In 2-quart saucepan, heat oil over medium heat to 350°F to 375°F.
2 In large bowl, beat powdered sugar, pumpkin pie spice, pumpkin and just enough half-and-half with whisk until smooth and thick glaze forms. Set aside.
3 Separate dough into 8 biscuits. Using small round lid or cookie cutter, cut hole in center of each biscuit.
4 Gently place 2 or 3 biscuits in hot oil. (Biscuit holes can also be fried!) Fry on one side until golden brown. With tongs, gently turn each biscuit over; fry until other side is golden brown. Remove doughnuts from oil; immediately dip into pumpkin glaze. Place doughnuts on cooling rack; cool 3 to 5 minutes or until glaze is set before serving.

EXPERT TIPS

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Expert Tips

Don't have pumpkin in the house? No worries! This recipe tastes just as good when the pumpkin is omitted.

These doughnuts are best warm and fresh. Invite friends and family over for a doughnut party. Hand out a few paper plates, and let everyone fight over the first bite of just-made doughnuts!

Nutrition Information

Review & Comments

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cocacolakrissy

report Posted Nov. 16, 2012 1:26 PM

These are great.But it does make alot and they need to be eaten fresh. I cut the recipe in half and it is just about perfect for me and my husband

Janutz

report Posted Nov. 4, 2012 11:47 AM

Love the concept but don't quite understand the glaze part. I followed the recipe but ended up with course dry "glaze". It wasn't glaze at all. I have to keep putting half and half in it. Alot more than just 3 to 4 Tablespoons. Any feedback on this would be helpful.

MicheleMarie16

report Posted Oct. 27, 2012 8:43 AM

I cut the Southern Style Grands into quarters and made little pumpkin pie doughnuts! The kids loved them. There was extra glaze so I am saving for another batch tomorrow morning. Tip: Blot doughnuts on a paper towel before dipping in glaze. Yummy!

GNLMom2

report Posted Oct. 23, 2012 5:19 PM

So I haven't made the pumpkins ones specifically but I did make the apple spice and I found that if I half the biscuits before frying they do much better and it makes more doughnuts! And for the thickness of the glaze just start out with 3 cups powered sugar and add more till its at the consistancy you like.

Tigerman86

report Posted Oct. 23, 2012 1:49 PM

The only problem I have with this is that Grands are just too thick to properly fry. I tried this with a store brand biscuit that wasnt thick and they came out perfect. Maybe if Pillsbury had a regular sized biscuit we could do this with. I enjoy grands, but they just don't fry well. If the outside is perfect, the inside is doughey. If the inside is perfect, the outside is hard and crunchy. sorry...just my experience.