Well, I seem to be struggling with breaking my addiction to Pinterest and blogging more for you guys! Can you believe tomorrow is the first day of fall?????? So much for my "Count Down".
Well, I have decided it is close enough to those chilly days to start posting those yummy Pumpkin and Ginger recipes. We will start with Doughnuts. (Laugh all you want but I'm skipping to dessert)
I found this recipe through pinterest.....My addiction redeemed itself.
But if you would like to find the original maker of these lovely munchies
(I STRONGLY suggest you do this...She has a few more AMAZING recipes),
here is the link to her lovely web sight.
Pumpkin Doughnuts with Buttermilk Spiced Glaze
- 1 3/4 cups all-purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/4 teaspoon ginger
- 1/8 teaspoon cloves
- 1 1/2 tablespoons unsalted butter, room temperature
- 1/4 cup packed light brown sugar
- 1/4 cup sugar
- 1 egg
- 1 teaspoon vanilla
- 1/4 cup buttermilk
- 1/2 cup pure pumpkin puree, canned or homemade
- Oil for frying, such as canola, vegetable, or peanut
- 1 cup powdered sugar
- 1/2 teaspoon cinnamon
- 1/8 teaspoon nutmeg
- 1/8 teaspoon ginger
- pinch of cloves
- 2 tablespoons buttermilk
For the Doughnuts
For the Glaze
- In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves. Set aside.
- In a small bowl or measuring cup, whisk to combine the buttermilk and pumpkin puree. Set aside.
- In the bowl of a stand mixer, fitted with the paddle attachment, beat the butter and both sugars together until well blended, about 1 minute. Add in the egg and vanilla and mix until combined.
- With the mixer on low speed, add in the flour mixture, in 3 additions, alternating with the buttermilk mixture. Start and end with the flour mixture.
- When the dough comes together (dough will be slightly wet), cover and refrigerate for about 3 hours.
- On a well floured work surface, pat out the dough to 1/2 inch thick round. Using a 3-inch circle cutter (or smaller), cut circles out of the dough. If you don't have a doughnut cutter, use something smaller to cut out the centre, I used a 1M piping tip for this. Re-roll any dough scraps. Place dough on a cookie sheet, or something large, covered with wax or parchment paper.
- Add oil to a large heavy bottomed pot or dutch oven, to a depth of 2 to 3 inches. Alternatively you can use a deep fryer if you have one. Heat the oil to 365 to 370 degrees F. Add the dough rings, about 3 to 4 at a time, so that they are not touching. Fry the doughnuts, turning once, until they are golden brown and cooked through, about 3 to 4 minutes. The doughnut holes will be cooked in a much shorter period of time, about 1 to 2 minutes. Transfer the cooked doughnuts to a paper towel lined tray or rack. Bring the oil back up to temperature, and repeat for the remaining doughnuts.
- In a bowl, large enough to dip the doughnuts, whisk together the powdered sugar, spices, and buttermilk.
- Dip the doughnuts into the glaze, and put them on a rack lined with parchment to catch any drips. Let the glaze set before serving.
For the Doughnuts
For the Glaze
This recipe is easily doubled. I would however suggest to use an egg yolk rather than additional whole egg if you do. So, 1 whole egg plus 1 egg yolk.