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Glazed Pumpkin Buttermilk Donuts

(about 2 1/2 dozen, plus donut holes)
  • 3 1/2 cups flour
  • 4 t baking powder
  • 1 t salt
  • 2 t pumpkin pie spice
  • 1 cup sugar
  • 2 T butter, melted
  • 2 eggs
  • 2 t vanilla
  • 1/2 cup buttermilk
  • 1 cup pumpkin puree
  • canola oil (for frying)
In a large bowl, whisk together the flour, baking powder, salt, spice and sugar.  In a separate medium bowl, whisk together all the remaining ingredients except the oil (it’s for frying). Make a well in the center of the dry ingredients and pour the wet ingredients in.  Mix all together until the dough is well combined.  My dough was pretty sticky.  Turn out onto a well floured surface and roll the dough until it is about 1/2 inch thick (this may seem pretty thin but they puff up a lot when frying).  Cut with a donut cutter or I just used a canning jar lid and a medicine cup (you know the ones that come on the top of child rems Motrin?) for the middle.
Heat 2 inches of oil in a large skillet or heavy pan over medium high heat.  When the oil is hot (I drop a piece of dough in and it started bubbling like crazy when it was hot enough). Gently slide the donuts into the oil, frying the first side until the edges are lightly browned.  Carefully flip the donuts over and allow to cook until lightly browned on this side a too. (Or use a deep fryer) Remove and place on a plate covered with paper towels.  While the donuts are still hot dip them in the buttermilk glaze (recipe below).  Place on a cooling rack  over a cookie sheet to air dry until ready to serve.
Buttermilk Glaze*
  • 4 1/2 cups powdered sugar
  • 3/4 cup buttermilk
  • 1 tsp vanilla (or almond, or maple)
Whisk together until smooth.  Dip hot donuts in the glaze and then allow to air dry on a cooling rack.
*I made one and a half times this recipe for all my donuts.

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