Thursday, December 13, 2012

Pumpkin Doughnuts w/ Cinnamon Sugar

OK...yes I know it is December. And i know pumpkin is more of a fall thing but seriously when you make these you will want to make them ALL THE TIME! So yesterday 12.12.12. pretty awesome! Last repeat day EVER and it also happened to be my one and only's birthday. (I am kinda a brat but it was like the first time ever it was cool for his birthday to be in December.) My hubby is SO low key but for this once in a lifetime cool birthday we had to do something!

So that something: dozens of doughnuts! Cute right? 12.12.12. dozens, doughnuts. Yeah anyway my plan was to make all homemade and thankfully my good friend swooped in and saved the day with buy one get one Krispy Kreme coupons because there were a few disasters, and a lot of tears...but the ones that i did finally end up having work out(all thanks to mommy) were amazing! 

These doughnuts were cakey but so soft and and...just plain old yummy! People were snatching them up so fast we were all having to juggle them because they were still so hot! But seriously going in the family recipe book for sure!

Pumpkin Donuts
  • 3 1/2 cups all purpose flour
  • 4 teaspoons baking powder
  • 1 teaspoon salt
  • 2 teaspoons pumpkin pie spice
  • 1 cup sugar
  • 2 tablespoons butter
  • 2 eggs 
  • 2 teaspoons vanilla
  • 1/2 cup buttermilk
  • 1 cup pumpkin puree
  • Canola oil for frying

Cinnamon Sugar
  • 1 cup sugar to
  • 2-3 tsp cinnamon
  • butter for dunking

In a large bowl, whisk together the flour, baking powder, salt, spice and sugar. Whisk together all of the remaining ingredients (except for the canola oil) in a second, medium bowl. Make a well in the center of the dry ingredients. Pour the wet ingredients into the dry ingredients, and stir them around the bowl until the mixture is well combined. Turn out onto a lightly floured surface, rolling the donut dough to approximately1/4-1/2″ thick. They really puff up when you cook them!  Cut with a donut cutter. (or a glass cup and an apple corer if you are me but a cutter would be much faster!)
Heat 3 inches of oil in a dutch oven or large skillet over medium-high heat.  When the oil is hot, gently slide the donuts into the oil, frying on the first side until the edges of the donut are lightly browned, flip carefully and allow to cook on the other side until lightly browned.  
Remove and place on paper towel. If glazing do it as fast as possible or even skip the paper towel step. We dunked in butter (just one side but if you are feeling indulgent go ahead and do both) then cinnamon sugar! Eat as soon as you can! YUM!
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