Homemade Pumpkin Spice Doughnuts

leanna balaban

By
@GCM

The most delicious end to your Thanksgiving dinner.


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Rating:

Serves:

6-8

Prep:

1 Hr

Cook:

20 Min

Ingredients

FOR DOUGHNUTS

2
eggs
3/4 c
sugar
2 Tbsp
unsalted butter
1 c
organic pumpkin puree
4 1/2 c
all purpose flour
2 tsp
baking powder
1 tsp
baking soda
1 tsp
pumpkin pie spices or 1/3 teaspoons each of nutmeg, ginger and cinnamon
1 can(s)
low-fat evaporated milk
canola oil for deep-frying

FOR MAPLE ICING

1 Tbsp
maple syrup
1 to 1 1/2 c
powdered sugar
2 Tbsp
almond milk
1/4 tsp
cinnamon

Directions Step-By-Step

1
In a medium mixing bowl, beat eggs, sugar, and butter.
2
Add pumpkin puree, mix in well.
3
For the dry ingredients, combine the flour, baking powder, baking soda, salt, and pumpkin spice
4
Begin to marry the pumpkin batter and alternate with the evaporated milk, folding in gently.
5
Refrigerate the batter to firm for approx 1 hour before kneading.
6
Turn onto a lightly floured work-surface and knead well. Roll to approximately ¾'' in thickness.
7
Cut with a 2½'' doughnut cutter. (Alternatively, cut with the small rim of any glass jar or cup and use a small bottle to cut out the hole.)
8
Fry doughnuts and doughnut holes, a few at a time, until golden (approximately 1-2 minutes on each side).
9
Remove using a slotted spoon or a spider and allow the excess oil to drain on paper towels.
10
For the icing, whisk together all ingredients in a medium mixing bowl. Spread over cooled doughnuts with a teaspoon (place on a wire rack over a sheet tray, if desired).

About this Recipe