Serious Eats: Recipes

Pumpkin Spice Doughnuts

[Photograph: Alexandra Penfold]

Light, fluffy, and soft, these spiced pumpkin doughnuts make a perfect fall breakfast or even a non-traditional Turkey Day dessert.

Note: If you don't have a doughnut cutter you can use a 3-inch round cutter with a 1-inch cutter for the center hole. Let doughnuts sit for about ten minutes before frying so that the exterior will have a chance to dry slightly and absorb less oil. The dough is sticky by nature so the surface won't feel dry to touch but a few extra minutes of resting will help the doughnut absorb less oil and contribute to a lighter texture. While doughnut holes are fun to make and eat, the timing can be challenging. I recommend combining the scraps to make more full sized doughnuts.


This recipe was adapted from All-Maine Cooking by Ruth Wiggin and Loana Shibles and The Joy of Cooking by Irma S. Rombauer, Marion Rombauer and Ethan Becker.

About the author: Alexandra Penfold is mild-mannered children's book editor by day, food ninja by night. Never one to skip dessert she's the Brownie half of Blondie & Brownie and a Midtown Lunch contributor. You can follow her on Twitter at @blondiebrownie.

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