Homemade Pumpkin Spice Doughnuts
The best way to end your Thanksgiving dinner!
Ingredients
| For the doughnuts: | |||
| 2 | large |
eggs
|
|
| ¾ | cup |
sugar
|
|
| 2 | tablespoons |
butter, unsalted
|
|
| 1 | cup |
pumpkin
or organic pumpkin puree |
|
| 41/2 | cups |
all-purpose flour
|
|
| 2 | teaspoons |
baking powder
|
|
| 1 | teaspoon |
baking soda
|
|
| 1 | teaspoon |
salt
|
|
| 1 | teaspoon |
pumpkin pie spice
or 1/4 teaspoons each nutmeg, ginger, and cinnamon |
|
| 1 ½ | cups |
evaporated milk
low fat, 1 can |
|
| 1 | x |
canola oil
for deep-frying |
* |
| For the maple frosting: | |||
| 1 | tablespoon |
maple syrup
|
|
| 1 | cup |
powdered sugar
up to 1 1/2 cups |
|
| 2 | tablespoons |
almond milk
|
* |
| ¼ | teaspoon |
cinnamon
|
* |
Directions
In a medium mixing bowl, beat eggs, sugar, and butter. Add pumpkin purée, 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 to 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).
Pair with something sweet like Woodbride by Robert Mondavi Pink Moscato for best taste!
Nutrition Facts
Serving Size 429g (15.1 oz)
