Wednesday, October 5, 2011

Pumpkin Doughnuts

There are few autumn traditions I enjoyed more than our family's annual trip to the apple orchard.  Driving on the windy road which circled around a lake admiring the sun beaming down on the turning leaves' bright oranges and reds.  Perusing the gift shop and watching apples being pressed into cider.  But of course the best part was sitting on the bumper of the van enjoying chilled cider and warm apple spice doughnuts.
I have vague memories of Gramma Weage making potato doughnuts, so I wasn't surprised when Dad asked if that's what I was making when I told him Mom and I would be making doughnuts this weekend.  We tried a new recipe with pumpkin and lots of spices.  Cinnamon powdered sugar is my favorite "topping" for fall doughnuts, so we tried that but I preferred the doughnuts plain as the pumpkin flavor was much more pronounced.

Pumpkin Doughnuts (from Annie's Eats)
Makes about 15 doughnuts and holes

3 1/2 cups all-purpose flour
4 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon salt
4 teaspoons ground cinnamon
1 teaspoon ground ginger
1 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1 cup sugar
3 tbsp. unsalted butter, at room temperature
1 egg
2 egg yolks
1 teaspoon vanilla extract
1/2 cup buttermilk (or milk with white vinegar)
1 cup pumpkin puree

Canola or vegetable oil for frying.

1/2 cup powdered sugar
3 teaspoons cinnamon
1 teaspoon nutmeg

Beat butter and sugar until well blended.
Add egg, egg yolk, and vanilla.
Add the baking powder, soda, and salt.
Add half of the flour.  Beat.
Add half of the milk.  Beat.
Add the rest of the flour.  Beat.
Beat in milk and pumpkin.
Refrigerate for at least 3 hours.
Turn out half dough on to a well-floured surface.
Pat to 1/2 -3/4 inch thickness.
Cut out doughnuts using a biscuit cutter, or improvise with a plastic cup and water bottle cap as we did!  I've also seen super cute heart shaped doughnut cutters.
Heat about 2 inches of oil to 370* in a large pan.
Use one of the holes to test the oil.
Carefully transfer cutouts to a single layer in the oil.
Cook for 3-4 minutes, turning once, until golden brown.
Remove with strainer and place on paper towel lined cookie sheet.
Cook doughnut holes for 2-3 minutes.

Mix powdered sugar, cinnamon, and nutmeg in a shallow dish.
Coat cooled doughnuts in sugar mixture.
Enjoy with a tall glass of cider!


  1. OH MY GOODNESS!!! Pumpkin I must make these soon.

  2. If you like glaze, the link to Annie's Eats has her recipe.