Pumpkin Spice Donuts

DSC_4739Despite being a seasonal favorite, in the past few years, pumpkin has been infused in everything from Starbucks’ eponymous pumpkin spice lattes, to beer, bagels, and most recently, M&M’s. Normally I eat around the actual donut (yes, that’s just the frosting with a hint of donut), leaving half of the tasteless cake in tact, so I wanted a donut base with significant flavor. To complement, and not swallow the pumpkin flavor, I paired these guys with traditional cinnamon sugar, as well as vanilla and maple glazes. Recipe is below the pictures-enjoy!!

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Pumpkin Spice Donuts

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
  • 1egg
  • 1egg 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.

Cinnamon Sugar

  • 1/2cup sugar
  • 2teaspoons ground cinnamon
  • 1 teaspoon freshly grated nutmeg or 1/2 teaspoon ground nutmeg

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

This, as well as donut recipe courtesy of Better Homes and Gardens.

Maple Glaze

  • 2 cups confectioner’s sugar
  • 1/3 cup pure maple syrup
  • 2 Tablespoons corn syrup
  • 1 Tablespoon water
  • (optional: few drops maple flavoring)

Whisk everything together in a small bowl until smooth. Set a rack on a baking sheet. Dip doughnuts into glaze, turning to coat well, and put on rack.

Courtesy of Under the High Chair

Vanilla Glaze

  • 1 1/4 cups (5 ounces) confectioners’ sugar or glazing sugar, sifted to remove any lumps
  • 1 tablespoon light corn syrup
  • 1 tablespoon melted butter
  • 1 to 2 tablespoons milk or water
  • 1/2 teaspoon vanilla extract

Stir the ingredients together, adding extra liquid or confectioners’ sugar to adjust the consistency as needed. Yield: about 1/2 cup glaze.

Courtesy of King Arthur Flour

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4 comments

  1. There is nothing better than fresh, homemade donuts. YUM. This is a great fall weekend recipe!

    1. Very true! Def weekend-needs 3 hours in refrigerator :(

  2. Gorgeous photos :) I’ve been dying to make pumpkin donuts — these look fantastic. Thanks for posting!

    1. Thank you! Yes, they’re very much like a cake donut, but with the added benefit of being pumpkin flavored.

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