Pumpkin Donuts

Pumpkin Donuts

From The Hamilton Beach Test Kitchen

Added by Pat

Ingredients

  • 1 cup pureed pumpkin
  • 2/3 cup packed light brown sugar
  • 1/4 cup buttermilk
  • 2 Tablespoons vegetable oil
  • 1 large egg
  • 3 cups all-purpose flour
  • 2 teaspoons ground cinnamon, divided
  • 1 teaspoon salt
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • Pinch ground allspice
  • 1 cup sugar

Directions

  1. With a mixer on medium speed, beat pumpkin, brown sugar, buttermilk, oil and egg until blended.
  2. Gradually stir in flour, 1 teaspoon ground cinnamon, salt, ginger, nutmeg and allspice until well blended. Refrigerate 30 minutes.
  3. Heat oil in deep fryer with basket to 375ºF.
  4. Roll dough to 3/8-inch thickness on floured surface. Using a floured donut cutter, cut donuts. Gather pieces, roll and cut again. Repeat cutting and rolling with remaining dough.
  5. Carefully, lower donuts into deep fryer. Cook 1 minute and turn over. (Donuts will raise to the surface before 1 minute.)
  6. Cook an additional minute. Remove to a wire rack lined with paper towels. Cool 5 minutes.
  7. Shake sugar and remaining 1 teaspoon cinnamon in a resealable plastic bag to combine. Add donuts, two at a time to bag. Seal bag and shake until donuts are coated with cinnamon-sugar mixture.

Serves: 16

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