Ingredients:

2 TBSP melted butter
3 TBSP milk
1 TBSP corn syrup
3 TBSP dry pumpkin pie spice pudding mix
1 cup powdered sugar
2 cups canola oil, for frying
1 8-ct package refrigerated biscuit dough

Directions:

Pour 2 cups of canola oil into a medium-sized saucepan and begin heating on medium-low heat.
Open the biscuit dough and separate.
Separate each biscuit and cut out a small circle in the center of each biscuit using a biscuit cutter.
Combine butter, milk and corn syrup in a small bowl.
Whisk in pumpkin spice pudding mix and powdered sugar until smooth.
The glaze will set up, so return it to the microwave if needed to soften and whisk smooth again.
Check the temperature of the oil using a meat thermometer (350 degrees F.)
Once the oil is ready, drop donuts in and let cook for about 2 minutes, then turn and cook an additional 2 minutes on the other side (should be golden brown.)
Let donuts cool for a few minutes, then whisk the glaze to make sure it’s smooth enough to dip.
Dip then immediately turn glaze side up on a cooling rack.
Repeat this process until all are fried and glazed.