Nothing says fall like the fabulous flavors of pumpkin spice. The combination of cinnamon, cloves, nutmeg, and ginger has a magical way of getting you in the mood for brisker days and cooler temperatures. These seasonal doughnuts boast the mild, earthy taste of pumpkin laced with sweet and spicy cinnamon sugar, all of which make for one tasty doughnut that's sure to be a new family favorite! Try this recipe:
Cinnamon Sugar Pumpkin Spice Doughnuts
An absolutely scrumptious fall snack, these Cinnamon Sugar Pumpkin Spice Doughnuts are simple to make and delicious!
- butter, softened: 2 tablespoons
- sugar: ½ cup
- baking powder: 2 teaspoons
- salt: ½ teaspoon
- pumpkin pie spice: 1 teaspoon
- baking soda: ¼ teaspoon
- canned pumpkin: ½ cup
- buttermilk: 1/3 cup
- large eggs: 2
- vanilla: ½ teaspoon
- all-purpose flour: 2 cups
- vegetable oil: for deep-fat frying
- granulated sugar: 1 cup
- cinnamon: 1 teaspoon
Step 1: In a large bowl, beat butter with an electric mixer on medium to high speed for 30 seconds. Add the sugar, baking powder, salt, baking soda, and pumpkin pie spice. Beat until combined, scraping sides of bowl occasionally. Beat in pumpkin, buttermilk, eggs and vanilla until combined. Using a wooden spoon, stir in flour until well combined. Cover and chill 2 hours in the refrigerator.
Step 2: On a lightly floured surface, roll dough to a ½ inch thickness. Cut with floured 2½ inch doughnut cutter, dipping cutter into flour between cuts. Re-roll the scraps as necessary.
Step 3: Fry doughnuts, 2 or 3 at a time, in deep, hot fat (365 degrees F) about 2½ 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.
Step 4: Coat warm doughnuts in the spiced sugar. Serve warm or at room temperature.