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Glazed Pumpkin Donuts

Glazed Pumpkin Donuts

These are Molly’s birthday morning breakfast choice every year. They are a nice treat with a warm apple cider on a chilly Fall day. They are simple to put together but in the interest of full disclosure know that the dough is a little soft. You can either heavily starch your work surface and fry once the dough is ready, or stick the dough in the freezer for 30 minutes or even refrigerate overnight (handy for busy mornings) to firm up and make the rolling/cutting process a little easier.
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Prep Time 50 minutes
Cook Time 3 minutes
Total Time 53 minutes
Servings: 12 donut & hole
Course: Breads, Breakfast, Desserts, Quick Breads, Snacks
Calories: 146.2
Ingredients Method Nutrition Notes

Nutrition

Serving: 1gCalories: 146.2kcalProtein: 0.497gPhe: 21.6mgPKU Exchanges: 1.44exch

Ingredients
  

Primary Ingredient Group
  • 2 cups Cook for Love Baking Mix
  • 2 teaspoons Baking Powder
  • 1/2 teaspoon Baking Soda
  • 1/2 teaspoon Salt
  • 1 teaspoon Cinnamon, ground
  • 1 teaspoon Ginger, ground
  • 1/4 teaspoon Nutmeg, ground
  • 1/4 teaspoon Cloves, ground
  • 4 tablespoons Butter cut into 4 pieces
  • 1/2 cup Sugar, White Granulated
  • 1 teaspoon Vanilla Extract
  • 1/2 cup Pumpkin, canned
  • 1 Vanilla Cultured Yogurt Alternative
  • 6 cups Canola Oil for frying

Method
 

  1. Preheat deep fryer to 365 degrees if you are serving the donuts today.
  2. Combine baking mix, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves in a medium sized bowl. Whisk to combine and set aside.
  3. Beat the butter and sugar in a bowl until light and fluffy. Add vanilla. Add pumpkin, mix for 1 minute.
  4. Add half of the dry mix. Mix for 30 seconds until combined.
  5. Add the yogurt. Mix for 30 seconds until combined. Scrape down the bowl.
  6. Add the remaining dry ingredients. Mix for 1 minute. The dough is a bit soft and a little tough to work with. You can plop it in the freezer for 30 minutes to make handling it easier, or even cover and refrigerate it until morning.
  7. Scrape batter from the bowl onto a well starched work surface. Pat into ½ inch thick circle. Using a donut cutter (or a 2 inch circle cookie cutter and a medicine cup, or back of a pastry tip for the smaller hole) that is dipped in wheat starch each time, cut out as many donuts as you can. Re-starch the area. Reform remaining scraps and cut as needed.
  8. Fry the donuts for three to four minutes, flipping once. Remove from oil, place on paper towels. While still warm, dip in spiced sugar or glaze (see below).
  9. Spiced Sugar: ½ cup sugar, 2 teaspoons cinnamon, 1teaspoon ground nutmeg
  10. Glaze: 1 cup powdered sugar, ¼ teaspoon ground cinnamon, dash nutmeg, ginger and cloves, 2 tbsp so delicious coconut beverage, rice milk or heavy cream. Whisk together until smooth. Dip hot donuts in the glaze and then allow to air dry on a cooling rack.

Notes

To bake the donuts: 375 degrees, 10 minutes
In a mini donut pan: bake as directed, yield 30 mini donuts 9 mg phe each

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