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Spiced Pumpkin Doughnuts
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Spiced Pumpkin Doughnuts

Yield: about 12 doughnuts plus holes
Prep: 35 mins Chill: 3 hrs Cook: 2-1/2 minutes per batch
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  • user reviews (2)
Spiced Pumpkin Doughnuts
Ingredients
  • 2
    tablespoons butter, softened
  • 1/2
    cup sugar
  • 2
    teaspoons baking powder
  • 1/2
    teaspoon salt
  • 1/2
    teaspoon ground cinnamon
  • 1/4
    teaspoon baking soda
  • 1/4
    teaspoon ground ginger
  • 1/8
    teaspoon freshly grated nutmeg or a Dash of ground nutmeg
  • 1/8
    teaspoon ground cloves
  • 1/2
    cup canned pumpkin
  • 1/3
    cup buttermilk
  • 1
    egg
  • 1
    egg yolk
  • 1/2
    teaspoon vanilla
  • 2
    cups all-purpose flour
  • Vegetable oil for deep-fat frying
Directions

1. In a large bowl, beat butter with an electric mixer on medium to high seed for 30 seconds. Add the 1/2 cup sugar, baking powder, salt, cinnamon, baking soda, ginger, nutmeg, and cloves. Beat until combined, scraping sides of bowl occasionally. Beat in pumpkin, buttermilk, egg, egg yolk and vanilla until combined. Using a wooden spoon, stir in flour until well combined. Cover and chill 3 hours.

2. On a lightly floured surface, roll dough to a 1/2-inch thickness. Cut with floured 2-1/2-inch doughnut cutter, dipping cutter into flour between cuts. Reroll as necessary.

3. Fry doughnuts, 2 or 3 at a time, in deep, hot fat (365 degrees F) about 2-1/2 minutes or until golden, turning once. Using a slotted spoon, removed doughnuts from oil and drain on paper towels. Repeat with remaining doughnuts and doughnut holes. Coat warm doughnuts in Spiced Sugar. Serve warm or at room temperature. Makes about 12 doughnuts plus holes.

Spiced Sugar
Ingredients
  • 1/2
    cup sugar
  • 2
    teaspoons ground cinnamon
  • 1 teaspoon freshly grated nutmeg or 1/2 teaspoon ground nutmeg
Directions

In a small bowl, stir together sugar, ground cinnamon, and freshly grated nutmeg or ground nutmeg.

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Reviews (2)
4213971291
reneezonka wrote:

I made the recipe as is. It is a softer dough but handled in smaller batches and kept cold kept the dough very workable. I did not need to add any more flour. The doughnuts were light and delicious. Probably due to the wetter dough.

11/15/2009 11:14:06 AM Report Abuse
dchrischilles wrote:

The only thing I found to be wrong is that I used the 2 cups of flour and still dough was very wet after 3 hours in fridge. Had to add about another cup so I could roll it out and cut it without sticking on everything. After that the doughnuts were great!!!

11/2/2009 12:20:43 AM Report Abuse
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