In a microwave safe dish, melt the 3 tablespoon butter. Set aside to cool while you’re mixing your ingredients.
In a large bowl, combine 2 C flour, baking powder, baking soda, salt, pumpkin spice and brown sugar. Stir well to mix.
In a small bowl, whisk your egg until frothy. Add the pumpkin puree, milk, vanilla and melted butter. Whisk until mixture is well combined and smooth.
Pour wet ingredients into dry. Fold together with a spatula. At first it will seem way too dry, but keep gently working it until all the flour is incorporated.
Cover bowl with plastic wrap and place in the refrigerator for 2 hours (or overnight).
After your dough has chilled, lightly dust your workspace and turn dough out. You may need to sprinkle a little flour on top as well if it’s sticky. Don’t go crazy with the dusting because it will give you flour coated donuts. Gently pat down the dough, similar to how you make biscuits. You don’t want to squish all the air out. Pat your dough until it’s about ½” thick. Dip your cutter in flour and cut out your circle (or whatever shape you want). Place cut outs onto individual squares of parchment paper. You should be able to get about 12-2 ½” circles out of this dough. If your circles are larger, you will have less than a dozen.
Place the cut out circles onto a baking sheet and keep in the refrigerator until you’re ready to fry.
Attach your thermometer to the side of your frying pan. Add the 2 quarts oil and turn to medium heat.
While the oil is heating prepare your work space. You will need one baking sheet double lined with paper towels. If you’re glazing your donuts, you will also want a second baking sheet with a cooling rack inset to allow the glaze to drip while it dries.
Once your oil has reached at least 360 degrees, you’re ready to start frying. Add the first 3 donuts to the oil Watch the temperature and adjust your stove accordingly. Remember to keep your oil in the range of 350-375 degrees. The donuts will sink at first and then they will begin to float. Once they are floating you will cook about 1-2 minutes and then flip them over and cook about 2 minutes more on the second side. The donuts should be a nice brown color when they are done. Remove from oil to the paper towel lined tray to drain. Repeat with additional donuts. Keep an eye on your oil the whole time. If it is too cool, wait for the temperature to rise before adding more donuts.
After the donuts have drained for a few minutes, dip them in the glaze coating both sides and place on the cooling rack/baking sheet to drip dry.
This recipe makes 12-2 ½” circle donuts. Store in a loose container (like a bakery box) for 1-2 days.
For the glaze
In a bowl that’s wide enough to dip your donut, combine the powdered sugar, maple syrup, cinnamon and corn syrup. Add the milk a little at a time and whisk together. You want the glaze to resemble Elmer’s glue consistency, so take care not to make it too wet.