Wednesday, October 10, 2012

Fall Favorite: Pumpkin Donuts

We traditionally make doughnuts in the fall, and this year I had some extra pureed pumpkin in my fridge, so I decided to try something new. After reading through some recipes online, I finally decided to go with good ol' Better Homes and Gardens Spiced Pumpkin Doughnuts recipe. These pumpkin doughnuts were the best homemade doughnut I've ever had, and I have made a fair amount! They were lighter and fluffier than most homemade cake doughnuts and had the perfect amount of pumpkin spice flavor.
If you've never made donuts, they really are surprisingly easy to make. You make the dough like you would any other quick bread, chill it, roll it out, cut it, and fry it in a vat of oil. Easy peasy.
My favorite version is with the spiced sugar on it, but dipped in powdered sugar and frosted with chocolate frosting were also scrumptious. :)

My kid is on a dairy-free diet, so here is my version of the recipe, although you can follow the link above for the original.


2 tablespoons dairy-free butter substitute
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
Dash of ground nutmeg
1/8 teaspoon ground cloves
1/2 cup canned pumpkin (a heaping half a cup)
1/3 cup almond milk
1 Tbsp. lemon juice
1 egg
1 egg yolk
1/2 teaspoon vanilla
2 1/4 cups all-purpose flour

Vegetable oil for deep-fat frying
Spiced Sugar

1. In a large bowl, beat butter substitute 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, almond milk, lemon juice, egg, egg yolk and vanilla until combined. Using a wooden spoon, stir in flour until well combined. Cover and put in the freezer for 1 hour, stirring periodically.

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 15 doughnuts plus holes.

Spiced Sugar: In a small bowl, stir together 1/2 cup sugar, 2 teaspoons ground cinnamon, and 1 teaspoon freshly grated nutmeg or 1/2 teaspoon ground nutmeg.

If you've ever had the desire to make homemade doughnuts, this is the time and this is the recipe to use!!!


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