Hamilton Beach
Fall is here and the local pumpkin patches are full of families searching for just the right jack-o-lantern to decorate the front porch. A chill in the air makes you crave hot beverages and those favorite fall flavors like cinnamon, apples and – of course – pumpkin.
Combining the tastes of fall, pumpkin donuts make a delicious breakfast or dessert topped with ice cream and perhaps a drizzle of caramel. Making your own donuts does take some effort, but when you bite into this warm treat covered in cinnamon-sugar, you’ll be rewarded. We make them in a deep fryer to ensure a crisp, even coating and a soft interior.
These donuts are cake-style, meaning you won’t have to wait for the dough to rise and you can satisfy your donut craving even sooner. The dough comes together very quickly, and after a quick rest in the refrigerator, they’re ready to roll. Kids love to help roll out dough and cut out donut shapes. Save the donut holes and fry them last. They are delicious little leftovers – or a secret reward for the hungry cook!
Using the deep fryer, donuts take just two minutes to cook. Cool them on a wire rack lined with paper towels. A quick shake in a resealable plastic bag of cinnamon sugar completes the process. Grab a mug of hot cider and enjoy!
- 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
- With a mixer on medium speed, beat pumpkin, brown sugar, buttermilk, oil and egg until blended.
- Gradually stir in flour, 1 teaspoon ground cinnamon, salt, ginger, nutmeg and allspice until well blended. Refrigerate 30 minutes.
- Heat oil in deep fryer with basket to 375ºF.
- 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.
- Carefully, lower donuts into deep fryer. Cook 1 minute and turn over. (Donut will raise to the surface before 1 minute.)
- Cook an additional minute. Remove to a wire rack lined with paper towels. Cool 5 minutes.
- Shake sugar and 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.
Use extra dough to make donut holes. Shake them in the cinnamon-sugar mixture after frying for a delicious snack.
TAGS: donuts, pumpkin, spice
CATEGORIES: appetizers & snacks, dessert
