The weather that we are having here in February is more like fall weather during the day….and with fall I think spices and scents. I love apple and pumpkin anything – candles, cookies,breads, well you get the point. So I found this recipe a few minutes ago and it seemed perfect for the weather we have been having lately. And who doesn’t love donuts – and pumpkin spiced seemed even better….will be trying this one out tonight – and will post pics and let you know the ending result….But I really can’t see how this one can go wrong!!!!
Pumpkin Spice Cake Doughnuts
adapted from Bon Appétit
2 Tbsp. butter, at room temperature
1/2 cup sugar
1 large egg
1 tsp. vanilla extract
1/2 cup canned pure pumpkin
2 cups all-purpose flour
2 tsp. baking powder
1/2 tsp. ground cinnamon
1/4 tsp. ground ginger
1/4 tsp. salt
1/4 cup buttermilk or sour milk
canola oil (for frying)
In a large bowl, beat the butter and sugar until well blended; beat in the egg and vanilla, then pumpkin puree. In a small bowl, stir together the flour, baking powder, cinnamon, ginger and salt and add half to the butter mixture, beating just until combined. Beat in the buttermilk, then the remaining flour mixture.
Cover and let the dough sit for an hour. When ready to make doughnuts, heat a couple of inches of canola oil in a heavy pot until hot but not smoking (about 365˚F on a candy or deep fry thermometer); on a floured surface roll or pat the dough out 1/2-inch thick and cut with a doughnut cutter. Cook a couple at a time for a minute per side, until golden. Transfer to paper towels to drain.
If you like, toss warm doughnuts in cinnamon-sugar, or dip in a glaze made with 1 cup icing sugar and 2 Tbsp. cream or maple syrup.
Well obviously you can tell by the added pic that we did indeed try these – and will be making them alot in the future – they are amazing!!! There really is no other way to describe them!!!!