Homemade pumpkin spice doughnuts

Homemade pumpkin spice doughnuts

Servings:	Servings: 14 - About 14 doughnuts
Calories per serving:	380
Ready in:	1 hour, 45 minutes
Prep. time:	1 hour 25 minutes
Cook time:	20 minutes
Difficulty:
Recipe author:	Chef
First published:	14th November 2012

Who can resist these sugar-coated Doughnuts with a seasonal topping, sent to us by Woodbridge chardonnay.

Ingredients

Printable 🖨 shopping 🛒 list & 👩‍🍳 method for this recipe

for the doughnuts:'

• 2 large eggs
• ¾ cup sugar
• 2 tablespoons unsalted butter
• 1 cup organic pumpkin puree
• 4½ cups all purpose flour (plain flour)
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 teaspoon pumpkin pie spice (or a mixture of nutmeg,ginger, and cinnamon)
• 1 can low-fat evaporated milk
• Canola oil for deep-frying

for the maple frosting:

• 1 tablespoon maple syrup
• 1 cup powdered sugar
• 2 tablespoons of almond milk
• ¼ teaspoon cinnamon powder

Method

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.
7. Roll to approximately ¾ inch in thickness.
8. 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.)
9. Fry doughnuts and doughnut holes, a few at a time, until golden (approximately 1-2 minutes on each side).
10. Remove using a slotted spoon or a spider and allow the excess oil to drain on paper towels.
11. For the icing, whisk together all ingredients in a medium mixing bowl.
12. Spread over cooled doughnuts with a teaspoon (place on a wire rack over a sheet tray, if desired).

See also

• Woodbridge chardonnay (Facebook page)

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