Pumpkin Doughnuts

Name: Pumpkin Doughnuts
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 120 gms – ½ cup fresh pumpkin purée; 215 gms – 1 ¾ cups flour; 2 tsp baking powder; ½ tsp salt; 1 tsp pumpkin pie spice + ½ tsp for coating; 65 gms – 1/3 cup granulated sugar + 100 gms – ½ cup for coating; 1 tsp cinnamon powder; 1 egg at room temperature; 120 ml – ½ cup half and half cream; 1 tsp vanilla extract; vegetable oil

User Reviews

5.0

3 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
40 mins
Course
Dessert
Cuisine
American

Pumpkin Doughnuts

Owen Fleming

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A very easy recipe for fall comfort food at its best: Pumpkin Doughnuts!

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Ingredients

120 gms – ½ cup fresh pumpkin purée
215 gms – 1 ¾ cups flour
2 tsp baking powder
½ tsp salt
1 tsp pumpkin pie spice + ½ tsp for coating
65 gms – 1/3 cup granulated sugar + 100 gms – ½ cup for coating
1 tsp cinnamon powder
1 egg at room temperature
120 ml – ½ cup half and half cream I used 60 ml – ¼ cup heavy cream and 60 ml – ¼ cup milk
1 tsp vanilla extract
vegetable oil for deep frying + 2 tbsp for the dough

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Notes

To measure the oil temperature, I used a candy thermometer and the doughnuts came out perfectly, but if you do not have one, Kristy has this tip: heat the oil until “a cube of bread dropped into the oil browns in 30-40 seconds. If it browns faster than this, your oil is too hot and you risk fire. Turn it down! If it takes longer to than 30-40 seconds to brown, wait until the oil heats up properly”.