Flavors of Fall

One of my favorite fall activities is getting to bake all kinds of goodies in the kitchen. I have been wanting to try pumpkin doughnuts for a long time and i finally found a good recipe. I have made other kinds of doughnuts before but had never made pumpkin. What better time than in October?! :)

First you make the sugar to go on top, mixing together:

• 1 cup sugar

• 4 teaspoons ground cinnamon

• 2 teaspoons ground nutmeg

For the actual doughnuts, the ingredients include:

• 3 1/2 cups all purpose flour

• 4 teaspoons baking powder

• 1 teaspoon salt

• 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, room temperature

• 1 large egg

• 2 large egg yolks

• 1 teaspoon vanilla extract

• 1/2 cup plus 1 tablespoon buttermilk

• 1 cup canned pure pumpkin

• Canola oil (for deep-frying)

And then for the powdered sugar glaze: 

• 2 cups powdered sugar

• Whipping cream

To prepare:

Whisk all ingredients in medium bowl to blend.
Whisk first 8 ingredients in medium bowl to blend. Using electric mixer, beat sugar and butter in large bowl until blended (mixture will be grainy). Beat in egg, then yolks and vanilla. Gradually beat in buttermilk; beat in pumpkin in 4 additions. Using rubber spatula, fold in dry ingredients in 4 additions, blending gently after each addition. Cover with plastic; chill 3 hours.
Whisk powdered sugar and 4 tablespoons whipping cream to blend. Whisk in additional cream, 1 teaspoon at a time, to form medium thick glaze. Can be made up to 3 hours ahead. Add doughnut holes to bowl of spiced sugar and toss to coat. Spread doughnuts on 1 side with Powdered Sugar Glaze. Arrange doughnuts, glazed side up, on racks. Let stand until glaze sets, at least 30 minutes.

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.

Using 1-inch-diameter round cutter, cut out center of each dough round to make doughnuts and doughnut holes.

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.

These are great to serve to guests or just to make for your family for fun! 

My favorite way to enjoy doughnuts is with a cup of coffee and sitting on my back porch in the beautiful fall weather. Enjoy! :)