pumpkin doughnuts
Going through old family recipes, I ran across this one in a little pamphlet of pumpkin recipes. I thought it would be good to make for our upcoming family reunion. I believe I will make the dough the night before, refrigerate, and then fry them fresh for breakfast in the morning. I believe this is from the 1940's or 1950's.
prep time
1 Hr 30 Min
cook time
20 Min
method
Deep Fry
yield
about 1 1/2 dozen, depending on size
Ingredients
- 4 cups all purpose flour
- 4 teaspoons baking powder
- 1 teaspoon salt
- 1 1/4 teaspoons pumpkin pie spice
- 3 - eggs
- 1 cup sugar
- 1/4 cup butter, softened
- 1 cup canned or pureed pumpkin
- 1/4 cup milk
- - cooking oil or shortening
- - granulated sugar
How To Make pumpkin doughnuts
-
Step 1Sift flour with baking powder, salt, and spices. Set aside. At medium speed, beat eggs, 1 cup sugar, and butter until light and fluffy. At low speed, beat in pumpkin. Add milk and half of flour mixture, mix well. Add remaining dry ingredients and mix to form a soft dough. Cover bowl and refrigerate about one hour, until well chilled. -
Step 2Remove half of dough to a lightly floured board. Roll to 1/2" thick and cut with 3" doughnut cutter. Reroll and cut scraps. Repeat with remaining dough.
-
Step 3Heat oil or shortening at least 2" deep to 375°F. Fry doughnuts a few at a time for 3-4 minutes or until brown, turning once. Place on paper towels to remove excess oil. Dredge in sugar while still warm.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Category:
Other Breakfast
Tag:
#For Kids
Tag:
#Heirloom
Diet:
Vegetarian
Ingredient:
Vegetable
Method:
Deep Fry
Culture:
Southern
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