Spiced Pumpkin Doughnut Recipe

Posted on September 26,2009 by Jennifer Carroll


recipe & photo courtesy of Better Homes & Gardens.com

I saw this recipe on Better Homes & Gradens.com and was so intrigued I had to post it. I have a wedding today so I can't try it out but I will be trying it in the next day or two – they look so yummy!!!

idea: To simplify the recipe mix, I recommend using Bisquick and
deleting the sugar (unless you like a really sweet doughnut – remember you're adding a sugar dusting at the end) baking powder, salt, baking soda, & flour from the ingredients list below. Basically you'll just be adding the butter, delicious spices,
pumpkin, buttermilk, eggs & vanilla.

Tip: If you don't have a doughnut cutter I recommend using two different sized glasses (like a wide mouth tumbler and a shot glass for example.)

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.

If you have the time, I recommend refining you sugar in a food processor first. It's just a personal preference but I don't like big chunks of sugar granules – I want it small so it melts in my mouth :-)

Happy Saturday!!


9 Responses to “Spiced Pumpkin Doughnut Recipe”

  1. September 30, 2009 at 5:34 am, food delivery philippines said:

    Your blog is refreshing. I love to cook and I want to try your recipe for myself and my family.
    Jason Zenteno


  2. October 01, 2009 at 12:02 am, Katy said:

    just found your blog and I love it!! will follow :-)


  3. November 05, 2009 at 3:01 am, fioricet online said:

    This is a simple recipe and one of my favorite food is doughnut thanks foe this nice recipe “Spiced Pumpkin Doughnut Recipe”.


  4. November 05, 2009 at 6:35 am, Jennifer Carroll said:

    Thank you!! I hope you all enjoy these treats :-)


  5. November 18, 2009 at 11:38 pm, catering said:

    Thank you for this pumpkin recipe donut i will made this own my for my gift away to my wedding.lol! is it a good idea right?


  6. January 07, 2010 at 12:55 am, Chinese Noodles Recipe said:

    Wow, the cooking method of this dish is great, I’ll try it later and I hope it tastes the way it look. Thanks for sharing!


  7. March 09, 2010 at 6:54 am, College Term Papers said:

    Very nice write up. Easy to understand and straight to the point.


  8. July 07, 2010 at 8:56 pm, Jordans Sneakers said:

    Art originates from life, but higher than life!


  9. August 16, 2010 at 5:25 am, Jordan 1 said:

    I like the style of your article! I was shocked that you think it!


Leave a Reply

© 2012-2015 Celebrating everyday life with Jennifer Carroll All Rights Reserved -- Copyright notice by Blog Copyright