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home > recipes > candy / snacks > spiced pumpkin doughnuts
from US 2 tablespoons butter, softened 1/2 cup sugar 2 teaspoons baking powder 1/2 teaspoon salt 1/2 teaspoon ground cinnamon 1/4 teaspoon baking soda 1/4 teaspoon ground ginger 1/8 teaspoon freshly grated nutmeg or a Dash of ground nutmeg 1/8 teaspoon ground cloves 1/2 cup canned pumpkin 1/3 cup buttermilk 1 egg 1 egg yolk 1/2 teaspoon vanilla 2 cups all-purpose flour Vegetable oil for deep-fat frying Spiced Sugar 1. In a large bowl, beat butter with an electric mixer on medium to high seed for 30 seconds. Add the 1/2 cup sugar, baking powder, salt, cinnamon, baking soda, ginger, nutmeg, and cloves. Beat until combined, scraping sides of bowl occasionally. Beat in pumpkin, buttermilk, egg, egg yolk and vanilla until combined. Using a wooden spoon, stir in flour until well combined. Cover and chill 3 hours. 2. On a lightly floured surface, roll dough to a 1/2-inch thickness. Cut with floured 2-1/2-inch doughnut cutter, dipping cutter into flour between cuts. Reroll as necessary. 3. Fry doughnuts, 2 or 3 at a time, in deep, hot fat (365 degrees F) about 2-1/2 minutes or until golden, turning once. Using a slotted spoon, removed doughnuts from oil and drain on paper towels. Repeat with remaining doughnuts and doughnut holes. Coat warm doughnuts in Spiced Sugar. Serve warm or at room temperature. Makes about 12 doughnuts plus holes. Spiced Sugar: In a small bowl, stir together 1/2 cup sugar, 2 teaspoons ground cinnamon, and 1 teaspoon freshly grated nutmeg or 1/2 teaspoon ground nutmeg.

Spiced Pumpkin Doughnuts


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list all recipes for CANDY-SNACKS (223)
list all recipes by AMANDA (175)


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keyword: spiced
keyword: pumpkin
keyword: doughnuts
recipes for candy-snacks
recipes by amanda
Email Address:
(posted October 30, 2009)

from US

2 tablespoons
butter, softened
1/2 cup
sugar
2 teaspoons
baking powder
1/2 teaspoon
salt
1/2 teaspoon ground
cinnamon
1/4 teaspoon
baking soda
1/4 teaspoon ground ginger
1/8 teaspoon freshly grated
nutmeg or a Dash of ground nutmeg
1/8 teaspoon ground cloves
1/2 cup canned
pumpkin
1/3 cup
buttermilk
1
egg
1
egg yolk
1/2 teaspoon
vanilla
2 cups
all-purpose
flour
Vegetable oil for
deep-fat frying
Spiced
Sugar

1. In a large bowl,
beat butter with an electric mixer on medium to high seed for 30 seconds. Add the 1/2 cup sugar,
baking powder, salt, cinnamon, baking soda, ginger, nutmeg, and cloves. Beat until combined, scraping sides of bowl occasionally. Beat in pumpkin, buttermilk, egg, egg yolk and vanilla until combined. Using a wooden spoon, stir in flour until well combined. Cover and chill 3 hours.

2. On a lightly floured surface, roll
dough to a 1/2-inch thickness. Cut with floured 2-1/2-inch doughnut cutter, dipping cutter into flour between cuts. Reroll as necessary.

3.
Fry doughnuts, 2 or 3 at a time, in deep, hot fat (365 degrees F) about 2-1/2 minutes or until golden, turning once. Using a slotted spoon, removed doughnuts from oil and drain on paper towels. Repeat with remaining doughnuts and doughnut holes. Coat warm doughnuts in Spiced Sugar. Serve warm or at room
temperature. Makes about 12 doughnuts plus holes.

Spiced
Sugar: In a small bowl, stir together 1/2 cup sugar, 2 teaspoons ground cinnamon, and 1 teaspoon freshly grated nutmeg or 1/2 teaspoon ground nutmeg.



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