Friday, November 5, 2010

Pumpkin Donuts

Woohoo!!!! We've made it to the end of donut week and the last donut recipe I made!

So far this week we have covered blueberry donuts and yeast donuts.

Naturally, I left the best donut for last. Pumpkin donuts!!!

I mean, who can say no to a pumpkin donut?? Especially if it has a spiced glaze on top!!!

I seriously could not get enough of these. They were that delicious.

I have this crazy fondness for do many people. So it's always shocking to me when I find people who don't care for pumpkin.

But then I think about how I don't like soda or cheesecake and I don't much care for chocolate or apples.

So I guess I can't look at the pumpkin haters with too much confusion right??

Though I would love to go on and on about how amazing pumpkin baked goods are and how I couldn't stop eating these pumpkin donut holes (they seemed like less calories since they were so small and bite sized) but I won't. I think the important thing here is to show you how I made them.

So let's get going.

Ingredients: Flour, vanilla, baking powder, unsalted butter, pumpkin, salt, buttermilk, ground cloves, ground nutmeg, ground ginger, ground cinnamon, sugar, baking soda, 1 whole egg, 2 egg yolks and canola oil for the frying.

Pour about 3 inches of canola oil into a large pot or dutch oven. Heat to 375 degrees F.

Start by whisking together the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, cloves and salt in a large bowl.

Cream together your butter and sugar.

Mix in the whole egg...

The egg yolks...

And the vanilla.

Gradually beat in the buttermilk.

Then add in the pumpkin.

Remove from the mixer and gently fold in the flour mixture in four additions....

Until it is all combined. Cover with plastic wrap and chill for 3 hours. (The dough will be 'thin' prior to chilling but will really become 'doughy' once chilled).

After the chill time, place the dough on a well floured surface. Sprinkle flour on the top of the dough and roll it out to about a 1/2 inch thickness.

With a round cookie cutter or biscuit cutter, cut the dough into round shapes. Using a smaller cutter or decorating tip, cut a hole out of the center of the larger circles. Here is a picture from the blueberry donuts:

Once the shapes are cut out, drop the donuts (a few at a time) into the hot oil and cook until golden brown, about 20-60 seconds on each side (depending on heat of the oil).

Place on paper towels to drain and cool.

Once cool, grab your ingredients for the glaze:

You will need powdered sugar, milk, ground nutmeg, ground cinnamon, ground ginger and ground cloves.

Mix all ingredients until the glaze is the desired thickness. Press the donuts into the glaze and roll the donut holes through to completely cover. Then place on a cooling rack to set and dry. Here's a picture from the yeast donuts:

Make sure the cooling rack is set above parchment paper so the dripping glaze won't make a mess on your counter.

Once they are done, just grab a couple donuts, a chai tea and enjoy! could just pop a donut hole in your mouth every time you pass by.

Or...if you have a wonderful daughter like I have, she will grab herself a donut hole and be sweet enough to bring you one every time as well.

However you enjoy them...just enjoy them!

Pumpkin Donuts
Retrieved from Epicurious via The Daring Kitchen

Printer Friendly Version


  • 3 1/2 cups all purpose flour
  • 4 teaspoon baking powder
  • 1 teaspoon salt 1 teaspoon
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon ground nutmeg
  • 1/8 teaspoon ground cloves
  • 1 cup sugar
  • 3 tablespoons unsalted butter
  • 1 large egg
  • 2 large egg yolks
  • 1 teaspoon pure vanilla extract
  • 1/2 cup + 1 tablespoon buttermilk
  • 1 cup pumpkin puree (DON’T use pumpkin pie mix!)
  • Canola Oil DEPENDS on size of vessel you are frying in – you want THREE (3) inches of oil (can substitute any flavorless oil used for frying)
Spice Glaze:
  • 2 cups powdered sugar
  • 4 tablespoons milk
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/8 teaspoon ground ginger
  • 1/8 teaspoon ground cloves
  1. Whisk together the first 8 ingredients in medium bowl to blend. Using electric mixer, beat sugar and butter in large bowl until blended (the mixture will be grainy and not smooth). Beat in egg, then yolks and vanilla. Gradually beat in buttermilk; beat in pumpkin. Using rubber spatula, fold in dry ingredients in 4 additions, blending gently after each addition. Cover with plastic; chill 3 hours.
  2. Sprinkle 2 rimmed baking sheets lightly with flour. Press out 1/3 of dough on floured surface to 1/2- to 2/3-inch thickness. Using 2 1/2-inch -diameter round cutter, cut out dough rounds. Arrange on sheets. Repeat with remaining dough in 2 more batches. Gather dough scraps. Press out dough and cut out more dough rounds until all dough is used.
  3. Using 1-inch diameter round cutter, cut out center of each dough round to make doughnuts and doughnut holes.
  4. Line 2 baking sheets with several layers of paper towels. Pour oil into large deep skillet to depth of 1 1/2 inches. Attach deep-fry thermometer and heat oil to 365°F to 370°F. Fry doughnut holes in 2 batches until golden brown, turning occasionally, about 2 minutes. Using slotted spoon, transfer to paper towels to drain. Fry doughnuts, 3 or 4 at a time, until golden brown, adjusting heat to maintain temperature, about 1 minute per side. Using slotted spoon, transfer doughnuts to paper towels to drain. Cool completely.
  5. Mix together glaze ingredients (adding milk or powdered sugar until desired consistency.
  6. Press tops of donuts into glaze. Place, glaze side up, on a cooling rack to dry and set.
  7. Serve and enjoy!
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