These pumpkin old-fashioned doughnuts are the ultimate fall treat. They are fried until golden brown with crisp, craggy edges and soft, tender centers. Each bite is packed with cozy pumpkin spice and finished with a simple glaze that cracks just slightly as you sink your teeth in. They are nostalgic, bakery-style, and surprisingly simple to make at home. Perfect with a hot cup of coffee or apple cider.
In a large bowl, whisk together the cake mix, flour, pumpkin pie spice, 3/4 teaspoon salt, and baking powder until well blended.
Stir in the pumpkin, sour cream, eggs, and the 4 tablespoons melted butter. Mix until a thick sticky dough forms that is scoopable but tacky to the touch.
Wrap the dough tightly in plastic wrap and place in the refrigerator for 1 hour. Chilling the dough will firm it up, making it easier to roll and cut.
Heat canola oil (2 to 3 inches) in a deep fryer or heavy Dutch oven over medium heat until it reaches 350°F.
Place dough on a well-floured surface. Coat your hands and rolling pin with flour. Gently roll dough to about 1/2-inch thickness.
Use a floured doughnut cutter (or two round cutters, one large and one small) to cut out doughnuts. Gather and reroll the scraps, as necessary, to get about 9 doughnuts.
Carefully lower 2 to 3 doughnuts into the hot oil using a wide spatula. Fry for 1 to 2 minutes on each side or until golden brown. Carefully remove the doughnuts from the oil using a slotted spoon. Place on a cooling rack lined with paper towels. Let the doughnuts cool slightly while preparing the glaze.
In a medium bowl, whisk all the icing ingredients together until smooth and pourable. Add an additional splash of hot water if the icing is too thick.
While the doughnuts are still slightly warm, pour the glaze over the top of the doughnuts, letting the extra glaze drip off. Let stand 10 minutes or until the glaze is set up. Serve warm or completely cooled.
Lard can be used in place of the canola oil. Melt enough lard so you have 2 to 3 inches of frying liquid in the fryer or Dutch oven.
