I told you I cracked open the pumpkin! I really had planned to wait until last Friday, but Thursday rolled around and I was REALLY excited about some pumpkin doughnuts. I couldn’t wait!! Everyone was posting pictures of pumpkin spice lattes, blah blah blah, I just had to get on the train. Let me tell you — these did not disappoint!
First though, let’s talk about this weekend. I. Am. Exhausted. I need more of these doughnuts to replenish my stores before proceeding this week! I did my long run on Friday (18 miles) specifically to allow myself to mountain bike both days this weekend. A bit crazy? Yes, maybe. A friend (thanks, Anna!) was out of town and leant me her mountain bike, and Derek has been so excited about taking me mountain biking, so we figured we had better make the most of this weekend.
After not mountain biking for 8 years, he definitely threw me right back into the punches. Seriously, I think the mountains threw some serious punches at me — take a look at the bruises on my legs (and arms. and stomach. and other places) and you’ll agree. We did a few hours Saturday, complete with a terrifying downhill and an instagram video Derek won’t be quiet about (“You’re soooo cute!!!”), then ALMOST SEVEN HOURS on Sunday. It shouldn’t have taken that long, but there were some serious struggles in the first hour, resulting in blood, sweat, tears, and a big hole in my shorts. Oops. Thank goodness for supportive friends and a husband who doesn’t mind cleaning wounds.
All is well in the world though — we had a good ride (despite it still being terrifying), made it home, made delicious pizza for dinner, and now I’m back on the pumpkin train. I think today holds plans for pumpkin muffins…!!
These doughnuts are my third time making doughnuts (remember lime, then raspberry?), and I think I’ve mostly figured it out. My candy thermometer is MIA, so I even did the oil by eye… semi-sketchy, but everything turned out fine!
I assume I don’t really need to go into the awesomeness that is spiced pumpkin anything: you all know it’s good. You’ve had those lattes. You’ve had those doughnuts. You’ve had those cookies! So you know it’s nearly impossible to stop… you just can’t! For this recipe, I was using up a can of pumpkin pie mix — not just plain pumpkin puree — so you’ll need to make adjustments if you’re using pumpkin puree (which I’d honestly recommend, but just didn’t have on hand!).Print
- 1 3/4 cups all-purpose flour
- 2 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp salt
- 1/2 tsp cinnamon
- 1/4 tsp nutmeg
- 1/8 tsp ginger
- 1/8 tsp cloves
- 2 Tbsp unsalted butter
- 1/4 cup packed light brown sugar
- 1 egg
- 1 tsp vanilla
- 1/4 cup milk
- 1/2 cup pumpkin pie puree
- Canola oil, for frying
- 1 1/2 cups powdered sugar
- 1/4 tsp cinnamon
- 1/8 tsp ginger
- 1 pinch ground cloves
- 1 pinch ground nutmeg
- 2 Tbsp pure maple syrup
- 1-2 Tbsp milk
- Combine flour, baking powder, baking soda, salt, and spices together in a bowl. Mix to combine, and set aside.
- Melt the butter, then mix in brown sugar. Whisk in the egg until completely smooth, then add vanilla, milk, and pumpkin.
- Combine dry and wet ingredients, mixing until it comes together. Wrap in plastic wrap and refrigerate for 2 hours.
- When the dough is ready, heat canola oil (at least 2″ deep) in a heavy pot or skillet to 360 F.
- Roll the dough out on a lightly floured surface to 3/4″ thickness. Cut into doughnut shapes, and fry a few at a time, cooking for about one minute on each side.
- Set doughnuts on a paper towel to soak up excess grease.
- When the doughnuts have cooled slightly, make the glaze by combining the powdered sugar, spices, and maple syrup. Add enough milk to thin the mixture into a glaze. Dip each doughnut in, then set back onto a rack or paper towel.
- Best served immediately.
Note that I did use pumpkin pie filling (the kind from the can that requires minimal work to make a pie), instead of pumpkin puree. If you use pumpkin puree, you’ll need to increase sugar and spice content by about 2x.