My family loves donuts and most of them love pumpkin, so I thought trying a pumpkin donut recipe would be a good idea. I was right. I was hardly able to take a picture because these donuts disappeared off the plate so quickly. You can use canned pumpkin, but I used homemade. You can find out how to cook a pumpkin here.
These donuts are delicious and even your non pumpkin eaters will love them because the pumpkin taste isn’t overpowering.
Yield 10 to 12 Donuts
- 2 cups flour
- 2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 1 teaspoon pumpkin pie spice
- 1/4 cup brown sugar
- 1/4 cup white sugar
- 2 Tablespoons butter (room temp)
- 1 egg
- 1/2 teaspoon vanilla
- 1/4 cup buttermilk
- 1/2 cup puree'd pumpkin
- Oil for frying
- Cream together sugars and butter.
- Mix in egg, vanilla, pumpkin, and buttermilk.
- Add salt, baking powder, baking soda, cinnamon, and pumpkin pie spice.
- Slowly mix in flour until the dough is easy to work with and can be rolled out without sticking on a lightly floured surface.
- Fill the frying pan with 3 inches of oil and heat to 350 degrees. Make sure you use a thermometer because the wrong temperature will ruin the donuts.
- Roll out to about 1/4 inch thick on a floured surface.
- Cut out large circles (I used a pub glass) .
- Then make the holes (I used a medecine cup)
- (For more details on rolling out and cutting the donuts visit my homemade donut tutorial.)
- Drop donuts in frying pan two at a time. Fry for one minute and then flip. Fry an additional 1 to 2 minutes.
- Do not over cook.
- Place on paper towels to cool.
I frosted with a cream cheese frosting. I don’t have an official recipe, but I blended together milk, cream cheese, 1 teaspoon vanilla and powdered sugar. Keep the frosting a little runny so you can pour it over the donuts.