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Pumpkin Doughnuts with Buttermilk Spiced Glaze, Perfect for Thanksgiving!

Posted: Nov 25 2014

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 3 hours, 30 minutes

Yield: about 9, 3-inch doughnuts plus doughnut holes


For the Doughnuts
    • 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
For the Glaze
  • 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
    1. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves. Set aside.
    2. In a small bowl or measuring cup, whisk to combine the buttermilk and pumpkin puree. Set aside.
    3. 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.
    4. 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.
    5. When the dough comes together (dough will be slightly wet), cover and refrigerate for about 3 hours.
    6. 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.
    7. 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.
For the Glaze
  1. In a bowl, large enough to dip the doughnuts, whisk together the powdered sugar, spices, and buttermilk.
  2. 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.

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