Pumpkin Doughnuts
A very easy recipe for fall comfort food at its best: Pumpkin Doughnuts!
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
Instructions
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Put the 100 gms – ½ cup of sugar and the ½ tsp of pumpkin pie spice in a bowl, mix well and set aside to use for coating.
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In one bowl, mix together all the wet ingredients (pumpkin purée, sugar, egg, cream, vanilla extract and the 2 tbsp of vegetable oil).
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In another bowl, mix together all the dry ingredients (flour, baking powder, salt, pumpkin pie spice and cinnamon powder).
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Now add the wet ingredients to the dry ones and whisk until just combined.
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Deep fry the doughnuts by dropping spoonfuls of batter in the warm vegetable oil. The temperature of the oil is very important. It should remain constant at 170ºC – 340ºF. If the temperature is higher, the doughnuts will brown too quickly and will remain raw inside, if the temperature is lower, they will get soggy and oily. Keep in mind that they will take about 4 to 5 minutes to cook.
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When ready, put them on a plate covered with kitchen paper to absorb the excess oil, and then roll them in the sugar and pumpkin pie spice mixture.
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Enjoy!
Recipe 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”.