It's Pumpkin season, you know that, I know that. Usually this time of the year means that I'm in the kitchen even more than usual, whipping up cakes, donuts, pancakes and pretty much anything that includes pumpkin, cinnamon, cloves etc.
I have said before and I will say it again. If I had to pick a food that I would eat forever and ever, giving up everything else for it, I would always pick donuts. No ifs, ands or buts about it.
Pair that with pumpkin and I'm in literal food heaven.
This recipe doesn't require rising time of any kind, it's pretty straight forward, easy and relatively quick to make. The longest part of the process is the frying and even then, it's quite fast because they puff up and cook quite quickly.
Now to keep my son away from these, as his 13 year old self already plowed through 2 in no time. Who am I kidding, I need to keep myself away from these too. :)
Pumpkin Donuts with Buttermilk Glaze
For the donuts:
3 1/2 cups all purpose flour
4 teaspoons baking powder
1 teaspoon salt
2 teaspoons pumpkin pie spice
1 cup sugar
2 tablespoons butter
2 teaspoons vanilla
1/2 cup buttermilk
1 cup pumpkin puree
For the buttermilk glaze:
3 cups powdered sugar
1/2 cup buttermilk
1/2 teaspoon vanilla
In a large bowl, whisk together the flour, baking powder, salt, spice and sugar. Whisk together all of the remaining ingredients (except for the canola oil) in a second, medium bowl. Make a well in the center of the dry ingredients. Pour the wet ingredients into the dry ingredients, and stir them around the bowl until the mixture is well combined. Turn out onto a lightly floured surface, rolling the donut dough to approximately1/4-1/2″ thick. (I know this will seem quite thin, but the donuts puff up immensely while frying). Cut with a donut cutter.
Meanwhile, whisk the glaze ingredients together in a small bowl until smooth.
Heat 2 inches of oil in a large skillet over medium-high heat. When the oil is hot, gently slide the donuts into the oil, frying on the first side until the edges of the donut are lightly browned, flip carefully and allow to cook on the other side until lightly browned. Remove and dunk immediately into buttermilk glaze. Allow to air dry on a cooling rack before serving.
Note: You may find that the dough is too sticky and wet to really roll into anything. Just add a bit more flour at a time until you get a soft, non stick dough that you can press out into a rectangle, with your hands.