Homemade Pumpkin Spice Doughnuts

leanna balaban

By
@GCM

The most delicious end to your Thanksgiving dinner.


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Rating:
★★★★★ 2 votes
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

Step-By-Step

1In a medium mixing bowl, beat eggs, sugar, and butter.
2Add pumpkin puree, mix in well.
3For the dry ingredients, combine the flour, baking powder, baking soda, salt, and pumpkin spice
4Begin to marry the pumpkin batter and alternate with the evaporated milk, folding in gently.
5Refrigerate the batter to firm for approx 1 hour before kneading.
6Turn onto a lightly floured work-surface and knead well. Roll to approximately ¾'' in thickness.
7Cut 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.)
8Fry doughnuts and doughnut holes, a few at a time, until golden (approximately 1-2 minutes on each side).
9Remove using a slotted spoon or a spider and allow the excess oil to drain on paper towels.
10For 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