Pumpkin Doughnuts

Pumpkin Doughnuts

pumpkin-doughtnuts3

Pumpkin Doughnuts

It’s officially pumpkin season in my house!  While I’ve never been a huge pumpkin fan in the past, I’ve come to embrace it and couldn’t wait to make these pumpkin doughnuts for Miles. I’ve never met a kid so into pumpkin.  For me, I think my pumpkin love stops at sweets.  Mainly breakfast sweets.  I’m still slow to embrace pumpkin lattes and savory pumpkin dishes, but you never know.

You may know by now that I’m a pretty big doughnut fan.  Cider doughnuts and the classic raised glazed are my favorites…and sour cream old-fashioned….and jelly…..and maple bacon.  Ok, so I have a lot of doughnut love, but I will draw the line at baked doughnuts.  I’ve made baked doughnuts in the past and don’t find them as satisfying (sorry).  I’m more of a go big and fried or go home.  I’ll eat salad for the next couple of days.

Recipe follows below or pin it to save for later!

Pumpkin Doughtnuts

Pumpkin Doughnuts

for the donuts

  • 3 ½ cups all-purpose flour
  • 4 teaspoons baking powder
  • 1 teaspoon salt
  • 1 teaspoons cinnamon
  • ½ teaspoon ground ginger
  • ¼ teaspoon fresh grated nutmeg
  • ¼ teaspoon ground cloves
  • 1 cup sugar
  • 2 tablespoons butter
  • 2 eggs
  • 2 teaspoons vanilla
  • 1/2 cup buttermilk
  • 1 cup pumpkin puree

for the glaze

  • 3 cups powdered sugar
  • ½ cup milk or heavy cream
  • ½ teaspoon vanilla
  • dash of salt
  • Canola oil for frying
  1. In a large bowl, whisk together the flour, baking powder, salt, cinnamon, ginger, nutmeg, clove and sugar. Whisk together all of the remaining ingredients (except for the canola oil) in a second, medium bowl. Make a well in the center of the dry ingredients. Pour the wet ingredients into the dry ingredients, and stir them around the bowl until the mixture is well combined. Turn out onto a lightly floured surface, rolling the doughnut dough to approximately ¼ – ½ ″ thick. Cut with a 2 ½ inch donut cutter.
  2. Meanwhile, whisk the glaze ingredients together in a small bowl until smooth. Heat 2 inches of oil in a large skillet over medium-high heat. When the oil is hot (approx. 360°, gently slide the donuts into the oil, frying on the first side until the edges of the donut are lightly browned, (about 2 minutes) flip carefully and allow to cook on the other side until lightly browned. Remove and dunk immediately into glaze. Allow to air dry on a cooling rack before serving.
I have a mini deep fryer that I use and I love it!

Adapted from broma bakery

 

8 Comments Add yours

  1. Christian says:

    These look delicious! It’s so hard to find pumpkin in Asia (I’m an expat); do you think butternut squash could work?

  2. Thanks! You’ll have to let me know how they turned out!

  3. Those donuts look amazing!! I’ve pinned for later… can’t wait to try them out!

  4. These look so delicious! I need to make them soon!

  5. Thanks! Let me know if you do 🙂

  6. I love pumpkin baked goods! These look so good. I’ll definitely have to try them out!

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