Robert Mondavi's Note:
Best ending to a Thanksgiving dinner.
My Private Note
Units: US | Metric
- 2 eggs
- 3/4 cup sugar
- 2 tablespoons unsalted butter
- 1 cup organic pumpkin puree
- 4 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon pumpkin pie spice (or ? teaspoons each nutmeg,ginger, and Cinnamon)
- 12 ounces low-fat evaporated milk
- canola oil, for deep-frying
- 1 tablespoon maple syrup
- 1 -1 1/2 cup powdered sugar
- 2 tablespoons almond milk
- 1/4 teaspoon cinnamon
- 1In a medium mixing bowl, beat eggs, sugar, and butter.
- 2Add pumpkin puree, mix in well.
- 3For the dry ingredients, combine the flour, baking powder, baking soda, salt, and pumpkin spice.
- 4Begin to marry the pumpkin batter and alternate with the evaporated milk, folding in gently.
- 5Refrigerate the batter to firm for approx 1 hour before kneading.
- 6Turn onto a lightly floured work-surface and knead well.
- 7Roll to approximately ¾'' in thickness.
- 8Cut 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.).
- 9Fry doughnuts and doughnut holes, a few at a time, until golden (approximately 1-2 minutes on each side).
- 10Remove using a slotted spoon or a spider and allow the excess oil to drain on paper towels.
- 11For the icing, whisk together all ingredients in a medium mixing bowl.
- 12Spread over cooled doughnuts with a teaspoon (place on a wire rack over a sheet tray, if desired).
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Nutritional Facts for Homemade Pumpkin Spice Doughnuts
Serving Size: 1 (139 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 589.2
- Calories from Fat 57
- Total Fat 6.4 g
- Saturated Fat 3.1 g
- Cholesterol 72.1 mg
- Sodium 745.8 mg
- Total Carbohydrate 120.7 g
- Dietary Fiber 2.7 g
- Sugars 47.1 g
- Protein 12.0 g
The following items or measurements are not included:
low-fat evaporated milk