Homemade Pumpkin Spice Doughnuts
- Ready In:
- 1hr
- Ingredients:
- 15
- Serves:
-
6
ingredients
- 2 eggs
- 177.44 ml sugar
- 29.58 ml unsalted butter
- 236.59 ml organic pumpkin puree
- 1064.65 ml all-purpose flour
- 9.85 ml baking powder
- 4.92 ml baking soda
- 4.92 ml salt
- 4.92 ml pumpkin pie spice (or ? teaspoons each nutmeg,ginger, and Cinnamon)
- 340.19 g low-fat evaporated milk
- canola oil, for deep-frying
- 14.79 ml maple syrup
- 236.59-354.88 ml powdered sugar
- 29.58 ml almond milk
- 1.23 ml cinnamon
directions
- In a medium mixing bowl, beat eggs, sugar, and butter.
- Add pumpkin puree, mix in well.
- For the dry ingredients, combine the flour, baking powder, baking soda, salt, and pumpkin spice.
- Begin to marry the pumpkin batter and alternate with the evaporated milk, folding in gently.
- Refrigerate the batter to firm for approx 1 hour before kneading.
- Turn onto a lightly floured work-surface and knead well.
- Roll to approximately ¾'' in thickness.
- 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.).
- Fry doughnuts and doughnut holes, a few at a time, until golden (approximately 1-2 minutes on each side).
- Remove using a slotted spoon or a spider and allow the excess oil to drain on paper towels.
- For the icing, whisk together all ingredients in a medium mixing bowl.
- Spread over cooled doughnuts with a teaspoon (place on a wire rack over a sheet tray, if desired).
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