Pumpkin Donuts with Maple Bacon Frosting

If you're going to make Pumpkin Donuts, you may as well go all out with these ones filled with pumpkin custard and topped with maple bacon frosting!

Jump to:

• 🍩 How to make pumpkin donuts
• 🎃 How to make pumpkin custard
• 🥓 How to make maple bacon frosting
• 👩‍🍳 Filling and frosting donuts
• 📖 Recipe
• 💬 Comments

Why are fried donuts so delicious?

I want to use my doughnut pan. I really do. But whenever I get it out for a baking project, I realize how much I really want donuts. Like real donuts. Like what's the point in making baked donuts when they're never as good as fried doughnuts. So, I just keeping doing it.

And fried donuts are even better when they're filled with pumpkin custard. And topped with a maple icing with crispy bacon.

Hello, fall heaven.

🍩 How to make pumpkin donuts

This recipe seems like a lot of steps. And I won't lie, it's not a super quick recipe. But it's pretty easy and I think that after you make fried donuts just once, you'll realize you're pretty good at it.

And to me, making doughnuts is quite therapeutic. It has something to do with the rising process.

These pumpkin donuts go through two stages of rising. The first right after you make the dough.

Please see the recipe card below for the full details/measurements for how to make the dough, but in basic terms, it consists of incorporating the yeast and water and then combining yeast mixture with flour, pumpkin pie spice, salt, sugar, milk, butter, and egg yolks.

The dough will need to rise for 2 hours.

The second rise comes after you form your donuts.

You'll roll the dough into a square, about ½-inch thick. Using a biscuit cutter or the top of a drinking glass, cut out as many rounds as possible (with a 3-inch biscuit cutter, you should get about 14 doughnuts). Place rounds on a lightly floured baking sheet and cover with a kitchen towel, put in a warm spot, and let rise for about 30 minutes.

To me, there's just something so magical about dough rising. It also means you're doing something right!

They look kind of like homemade hamburger buns.

A lot of people don't love frying in their home and I admit that it's not my absolute favorite thing either (due to the lingering oil smell), but for these doughnuts, it is so worth it!

You need to be patient and wait until the temperature of the oil hits 350 degrees. I could give you my spiel about how frying doughnuts really isn't that bad if you have your oil at 350 degrees because the oil doesn't actually seep into the doughnut, but I'll refrain.

I'll just say, you can see how quickly these cook and how un-greasy they are when they're done.

In a large stockpot, heat about 2.5 inches of canola oil to 350 degrees. Put doughnuts in hot oil, 2-3 at a time. Let fry for about a minute and then flip over to fry on the other side for another minute, until golden on both sides. 

Remove doughnuts to paper towel covered plate. Repeat until all doughnuts are fried.

Once they're all fried up, let them cool so you can fill and frost them!

🎃 How to make pumpkin custard

I guess cooking and baking really is like therapy to me because making this pumpkin custard also felt quite therapeutic. Custard is also scary to many people, but this one is pretty easy as long as you follow all the steps and make sure you temper the egg mixture.

This pumpkin custard has pumpkin puree and pumpkin pie spice in it and it will make your kitchen smell amazing!

To make, whisk together egg yolks and sugar in a large heat-proof bowl.

In a separate medium bowl, whisk together flour, cornstarch, and pumpkin pie spice, and whisk the dry ingredients into the sugar/egg mixture. Whisk until smooth. Mix in the pumpkin puree, too.

In a large saucepan, bring the milk and vanilla to almost a boil. Remove from heat and slowly pour it into the egg mixture, whisking all the time to prevent curdling.

Pour it all back into the saucepan and continuously whisk over medium heat until it thickens, about 5 minutes.

Remove saucepan from heat and put custard into a separate bowl. Cover with plastic wrap so plastic is touching the top of the custard. Pop in the fridge to chill.

🥓 How to make maple bacon frosting

And now we're ready for the frosting! OK, this is technically maple frosting, but my recipe calls for sprinkling bacon over the top of the frosting after you drizzle it on the doughnuts.

I obviously put bacon on top of my donuts, mainly because I've never had the chance to go to Voodoo Doughnuts in Portland and I drool over their bacon maple doughnuts whenever I see photos of them.

Of course, you don't have to add bacon to yours. Some might even say the bacon on these is just overkill. And, in a way, I agree. But I didn't let that stop me.

Because maple bacon is one of the most wonderful combinations in the world.

To make, simply whisk together milk and confectioners' sugar in a medium bowl. Add in maple extract and whisk to combine. It should be a good consistency for drizzling, but if the frosting is too thick, add in more milk ½ teaspoon at a time. If it's too thin, add in more powdered sugar, 1 tablespoon at a time.

👩‍🍳 Filling and frosting donuts

Once the donuts have cooled, you're ready to fill and frost! I spooned the pumpkin custard into a pastry bag, inserted tip into the doughnut and squeezed in the custard.

Then I drizzled a fair amount of maple frosting over them and crumbled some bacon on top.

And my pumpkin donuts with maple bacon frosting were complete. Holy moly. Nothing better than this.

Who knows when/if I'll ever get to Portland's Voodoo doughnuts. But I guess it's not so important now. After all, the only thing that could make a bacon maple donut better is adding in a big pumpkin kick.

I thoroughly enjoyed every aspect of this donut and really think you could do so much with each of the separate elements (i.e. using the pumpkin custard in other desserts, putting the maple bacon frosting on everything, etc.).

I loved that the doughnuts had a little pumpkin pie spice in them, but not enough to really overwhelm.

The custard inside the donuts is key. It has a nice creamy pumpkin-y flavor and really gave the doughnut another delicious layer.

And that maple bacon frosting on top most definitely ties everything together. It has a super sweet, fall-like quality to it, topped with the perfect amount of saltiness.

Each bite of these pumpkin doughnuts was like heaven and I'm pretty sure I closed my eyes the entire time I was eating it. With lots of "mmms" thrown in, of course. This is most definitely a once-a-season treat, but one that's very well-worth it. And one that I'm going to have to seriously restrain myself against making again this season.

Fall officially starts next week, but I'm claiming these are totally acceptable right now.

What's the best doughnut you've ever had?

If you're looking for more delicious doughnut recipes, check out these Grapefruit Doughnuts and these Glazed Coffee Frosted Chocolate Doughnuts. I also can't wait to make these Apple Pie Donuts from Good Things Baking Co!

📖 Recipe