Spiced Pumpkin Donuts

Putting its characteristic moistness, nutrients and rich hue to work, pumpkin gives cake donuts a distinctive identity. To top them off, sugar flecked with cinnamon and nutmeg work a double shift, accenting cream cheese frosting on donut rings while bestowing sparkle on humble donut holes. Prime the palate for traditional fall flavor by serving the donuts with Spiced Coffee.

Makes 22 servings

Ingredients

  • 3 ¼ cups all-purpose flour
  • 1 tbsp baking powder
  • 1 ½ tsp ground cinnamon
  • 1 tsp salt
  • ¾ tsp ground ginger
  • ½ tsp baking soda
  • ½ tsp ground nutmeg
  • ¼ tsp ground cloves
  • 1 cup granulated sugar
  • 1 cup pumpkin puree
  • 2 eggs
  • ¼ cup milk
  • 3 tbsp butter, melted
  • 1 tsp lemon juice
  • Oil for deep-fat frying
  • Cream Cheese Frosting (see below)
  • Spiced Sugar (see below)

Directions

In a large bowl stir together flour, baking powder, cinnamon, salt, ginger, baking soda, nutmeg and cloves. In a medium bowl combine sugar, pumpkin, eggs, milk, melted butter and lemon juice. Stir pumpkin mixture into flour mixture just until combined. Cover and refrigerate 2 to 3 hours or until dough is firm.

Meanwhile, prepare Cream Cheese Frosting (see below) and Spiced Sugar (see below); set aside.

In a large heavy skillet or deep-fat fryer, heat enough oil to provide 1½ inches of frying depth to 375°F. Turn out dough onto a lightly floured surface; lightly sprinkle dough with flour and roll out to ½-inch thickness. Cut with a floured 2½-inch donut cutter. Reroll scraps. Fry several donuts at a time for 1 minute per side. Drain and cool on double thickness of paper towels. Cook donut holes about 2 minutes; drain and cool. Frost cooled donuts with Cream Cheese Frosting; sprinkle with about 1 tablespoon of the Spiced Sugar. Roll donut holes in remaining Spiced Sugar.

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