Harvest Festival Pumpkin Doughnuts
Makes
4
servings
These doughnuts have a simple, but delicious mouthwatering flavor, perfect to savor on a crisp fall day.
Meal Type
Breakfast
Desserts
Diet Type
Vegetarian
Ingredients
Ingredients:
1 cup flour
½ teaspoon baking soda
½ teaspoon baking powder
5 tablespoons cane sugar
⅛ cup of egg
¼ cup buttermilk
⅛ cup canned pumpkin
1 teaspoon grated nutmeg
½ teaspoon ginger
½ teaspoon salt
2 tablespoons melted butter
Oil for frying (we used safflower)
Glaze:
½ cup buttermilk
1 tablespoon powdered sugar
1 cup flour
½ teaspoon baking soda
½ teaspoon baking powder
5 tablespoons cane sugar
⅛ cup of egg
¼ cup buttermilk
⅛ cup canned pumpkin
1 teaspoon grated nutmeg
½ teaspoon ginger
½ teaspoon salt
2 tablespoons melted butter
Oil for frying (we used safflower)
Glaze:
½ cup buttermilk
1 tablespoon powdered sugar
1
Bring buttermilk to room temperature. Add baking soda to buttermilk.
2
Put all ingredients in a large bowl, and gently work together until fully combined.
3
Take a ¼ of the dough and pat out to a ½ inch round
4
Cut with a floured doughnut cutter. Fry in 375° oil.
5
Remove with slotted spoon and drain.
6
To make the glaze: whisk powdered sugar and buttermilk
7
Add more powdered sugar until desired consistency is achieved
8
Dip doughnuts in glaze