Pumpkin Glazed Pumpkin Donuts w/ Pumpkin Pie Spice Cinnamon Sugar

pumpkindonutsNeed I say more? Nope.

    Ingredients

Makes about 70 donut holes

First you will need patience (for the hour that the dough will need to chill).

For the donuts:

  • 1 cup organic evaporated cane juice
  • 4 teaspoons baking powder
  • 1 1/2 tsps salt
  • 1/4 tsp nutmeg
  • 1/2 tsp each: pumpkin pie spice, cinnamon, vanilla extract
  • 2 eggs
  • 1/4 cup unsalted butter, melted
  • 1 cup almond milk mixed with 1 Tbsp lemon juice
  • 1/3 cup pumpkin puree
  • 22 ounces all purpose flour (4.5 cups flour) – plus more for work surface
  • vegetable or canola oil for frying

For the pumpkin spice glaze beat together or vigorously whisk by hand the following ingredients in a separate bowl:

  • 1 cup powdered sugar
  • 1/4 cup melted butter
  • 1 Tbsp water
  • 1/2 tsp vanilla extract
  • 1 tsp pumpkin pie spice

For the Pumpkin Pie Spice cinnamon sugar combine 1/2 cup organic evaporated cane juice + 1.5 Tbsp cinnamon + 1 tsp pumpkin pie spice.

Directions:

  1. In a large bowl mix the sugar, baking powder, salt, nutmeg, pumpkin pie spice, and cinnamon.
  2. Add vanilla, eggs, milk, pumpkin puree, and melted butter. Beat well.
  3. Add ~17 ounces of the flour, beating until blended. Add the remaining flour and beat well. The dough should be soft and sticky but firm enough to shape with floured hands.
  4. Cover with plastic wrap and chill for at least one hour.
  5. Remove your dough from the fridge and begin heating about 1″ of oil to 360F in a large metal skillet. It is very important you keep the temp at 160 during all cooking time. If you have a deep fryer, then use that and set the temp to 160.
  6. Working with half the dough at a time to keep the other half chilling in the fridge, use clean floured fingers or a floured spoon to measure pieces of dough weighing .40 to .50 ounces. With floured hands roll into balls.
  7. Gently drop the doughnuts in batches into the hot oil. Flip them over as they puff and turn them a couple more times as they cook. They will take about 2 minutes in total and will be lovely and golden brown color when finished.
  8. Remove from the oil and set them on whatever works for you..I used a cooling rack the first time and the second time I just set them in the dish I was serving them on. Let them cool just for a sec until you can handle them and dunk them in the pumpkin pie spice glaze, then douse them in the pumpkin pie spice cinnamon sugar topping. Enjoy!

donutsshaped donutsonpandonutsandgranola

 

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