Fried Pumpkin Doughnuts Recipe
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Fried Pumpkin Doughnuts Recipe
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This is a quick and easy recipe for pumpkin doughnuts that are made without yeast and with baking powder. You can make them a day in advance and even freeze them for later. These pretty pumpkin doughnuts without yeast are the perfect addition to fall and winter breakfast menus.
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Ingredients
- 1 egg
- 2/3 cup buttermilk
- 1/2 cup white sugar
- 1/4 cup brown sugar packed
- 3 tablespoons butter melted
- 3/4 cup canned pumpkin
- 1 tablespoon baking powder
- 1 teaspoon cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1 teaspoon salt
- 3 1/2 cups sifted all-purpose flour
- vegetable oil for frying
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Instructions
- Preheat a deep fryer or heavy skillet with 3-4 inches of vegetable oil to a temperature of 375 degrees F. An electric skillet with heat control works well for donuts.
- In a medium bowl beat the egg until foamy then beat in the buttermilk, sugar, brown sugar, butter, and pumpkin.
- Next, stir in the baking powder, spices, and salt.
- Add flour 1/2 cup at a time until the dough holds together and is not too wet. Add more or less flour as needed.
- Turn dough onto a floured surface and roll to about 1/3 to 1/2-inch thickness.
- Using a lightly floured donut cutter cut out as many donuts and donut holes as possible, re-rolling and re-cutting the scraps.
- Fry doughnuts and holes in batches in the hot oil until lightly browned on one side, about 2-3 minutes. Do not crowd pan.
- Turn and cook for an additional 1 to 2 minutes on the other side. (Holes will cook more quickly.) Remove donuts from the oil with a slotted spoon and drain on paper towel-lined cooling racks.
- Serve donuts warm as is, or while still warm roll donuts in a mixture of 1/2 cup sugar mixed with 1 teaspoon cinnamon.
- Enjoy!
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