|Buttermilk-Glazed Pumpkin Doughnuts|
For the Pumpkin Doughnuts:
1 ¾C AP Flour
2t Baking Powder
1t Pumpkin Pie Spice
½C Pumpkin Puree
½-1C AP Flour, For Rolling
Canola Oil, For Frying
For the Buttermilk Glaze:
2C Confectioners’ Sugar
1. In a large bowl, whisk together the flour, baking powder, salt, spices, and sugar. Whisk together the remaining wet ingredients (except for the oil) in another bowl. Make a well in the center of the dry ingredients and pour the wet ingredients into the dry and stir them around the bowl until the mixture is well combined.
2. Turn out onto a lightly floured surface, rolling the dough to about ½inch thick, and then cut with a doughnut cutter.
3. Heat 2 inches of oil in a large skillet over medium-high heat. When the oil is hot, gently slide the doughnuts into the oil and fry them until one side is lightly browned. Gently flip the doughnuts and allow the other side to cook until lightly browned. Remove from the oil to a paper towel lined plate to drain.
4. To Make the Buttermilk Glaze: Whisk together all of the ingredients in a bowl until smooth. Dip the hot doughnuts into the glaze, making sure they are completely covered. Remove from the glaze to dry on a cooling rack.