As the leaves begin to paint the world in hues of gold and amber, and the air takes on a gentle crispness, there’s a certain enchantment that comes with the arrival of fall. It’s a season that beckons us to slow down, embrace moments of coziness, and relish the simple pleasures that life has to offer. And what could be more emblematic of this season than the aroma of freshly baked Pumpkin Cinnamon Sugar Donuts wafting through the kitchen?
There’s something undeniably magical about the way these golden rings of goodness capture the essence of autumn. The velvety pumpkin puree, a touch of fragrant spices, and the comforting warmth of cinnamon and nutmeg combine to create a symphony of flavors that dance on the taste buds. These donuts aren’t just a treat for the palate; they’re a celebration of fall itself – a tribute to the beauty of change, the allure of rustic coziness, and the joy of indulging in life’s sweet moments.
Join me on a culinary journey as we dive into the art of making Pumpkin Cinnamon Sugar Donuts. From the gentle mixing of ingredients to the blissful aroma that fills the air during frying, every step of this recipe is a testament to the love and care that goes into creating homemade delights. So, let’s roll up our sleeves, tie on our aprons, and infuse our kitchen with the spirit of fall as we embark on this delightful baking adventure.
How to Prepare Pumpkin Cinnamon Sugar Donuts
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Ingredients:
Before we dive into the process of making these delectable Pumpkin Cinnamon Sugar Donuts, let’s take a look at the ingredients you’ll need:
- 2 tbsp softened butter
- 1/2 cup granulated sugar
- 1/2 tsp salt
- 1/2 tsp baking soda
- 1/4 tsp ground ginger
- 1/8 tsp ground cloves
- 1/2 cup pumpkin puree
- 1/3 cup buttermilk
- 1 egg
- 1 egg yolk
- 1/2 tsp vanilla extract
- 2 cups all-purpose flour
- Vegetable oil for frying
For the spiced sugar coating:
- 1/2 cup granulated sugar
- 2 tsp ground cinnamon
- 1 tsp ground nutmeg
Directions:
In a large bowl, beat the softened butter with a mixer on medium-high speed for about 30 seconds until creamy and smooth. Add in 1/2 cup of granulated sugar, salt, baking soda, ground ginger, and ground cloves. Continue to beat until the mixture is well combined, making sure to scrape down the sides of the bowl occasionally. (Feel free to use pumpkin pie spice instead of individual spices for added convenience.)
Beat in the pumpkin puree, buttermilk, egg, egg yolk, and vanilla extract until the mixture is thoroughly combined and smooth. You’ll end up with a luscious pumpkin batter.
Gradually stir in the all-purpose flour using a wooden spoon until a soft and slightly sticky dough forms. Cover the dough and chill it in the refrigerator for at least 3 hours. This resting period allows the flavors to meld and the dough to firm up, making it easier to handle.
On a lightly floured surface, roll out the chilled dough to a thickness of about 1/2 inch. Use a 2-1/2 inch doughnut cutter to cut out doughnut shapes. Don’t hesitate to re-roll the dough scraps to minimize waste.
Heat vegetable oil in a deep pot or fryer to 365°F (185°C). Carefully fry the doughnuts in batches of 2-3 at a time, ensuring they’re evenly cooked and golden brown. This usually takes around 2-1/2 minutes per side. Once done, use a slotted spoon to transfer the fried doughnuts to paper towels to drain any excess oil.
While the doughnuts are still warm, roll them in the spiced sugar coating mixture. To create the spiced sugar, simply mix together 1/2 cup of granulated sugar, 2 tsp of ground cinnamon, and 1 tsp of ground nutmeg. The warmth of the doughnuts will help the sugar coating adhere, giving them that irresistible sweetness and spice.
Allow the Pumpkin Cinnamon Sugar Donuts to cool slightly before indulging in their comforting embrace. Serve them as a delightful treat for breakfast, a cozy snack, or a sweet ending to a fall-themed meal.
Can I use pumpkin pie spice instead of individual spices in the recipe?
Absolutely! Using pumpkin pie spice is a convenient way to capture all those warm, comforting flavors without measuring out individual spices.
How can I ensure my doughnuts turn out fluffy and tender?
Chilling the dough for a few hours allows the gluten to relax, resulting in a softer texture. Additionally, frying at the right temperature ensures the doughnuts cook evenly and maintain their fluffiness.
Can I bake these doughnuts instead of frying them?
While frying offers that classic doughnut texture and flavor, you can certainly try baking them at 350°F (175°C) for about 10-12 minutes. Keep an eye on them to prevent over-baking.
What’s the purpose of using both egg and egg yolk in the recipe?
The combination of a whole egg and an extra egg yolk adds richness and moisture to the dough, resulting in a tender and flavorful doughnut.
Can I freeze the dough to make doughnuts later?
Yes, you can! After cutting out the doughnut shapes, place them on a baking sheet lined with parchment paper, and freeze until solid. Transfer the frozen doughnuts to an airtight container or freezer bag for up to 2 months. Fry or bake them straight from the freezer when you’re ready.
What other toppings can I use instead of the spiced sugar coating?
Get creative! You can dip the warm doughnuts in melted chocolate, caramel, or maple glaze. Alternatively, a dusting of powdered sugar or a simple cinnamon-sugar mixture would also be delightful.
Pumpkin Cinnamon Sugar Donuts
Ingredients
- 2 tbsp softened butter
- 1/2 cup granulated sugar
- 1/2 tsp salt
- 1/2 tsp baking soda
- 1/4 tsp ground ginger
- tsp 1/8 ground cloves
- 1/2 cup pumpkin
- 1/3 cup buttermilk
- 1 eggs
- 1 egg yolks
- 1/2 tsp vanilla extract
- 2 cup all-purpose flour
- 1 vegetable oil for frying
- 1/2 cup sugar
- 2 tsp ground cinnamon
- 1 tsp ground nutmeg
Instructions
- In large bowl. Beat butter with mixer on medium high. For 30 seconds. Add 1/2 cup sugar- salt - cinnamon- b. Soda- ginger- cloves. Beat till combined. Scraping sides occasionally.( I used pumpkin pie spice) .
- Beat in pumpkin - buttermilk- egg. - egg yolk- vanilla until combined. Use wooden spoon stir in flour. Cover. Chill for 3 hours.
- On lightly floured surface. Roll dough to 1/2" thickness. Cut with 2-1/2 " doughnut cutter. Reroll as necessary.
- Fry doughnut 2-3 at a time. 365° for about 2-1/2 min. Drain on paper towels. Repeat . Roll in sugar.
Spiced sugar:
- mix last 3 ing. Stir together. Roll doughnuts in sugar.( I used pumpkin pie spice)
