Buttermilk-Glazed Pumpkin Doughnuts

I haven't been posting many desserts lately, and that's about to change. Today, I'm going to share Buttermilk-Glazed Pumpkin Doughnuts. They really don't need an introduction, I mean what's better than a doughnut? Nothing. And add pumpkin to the mix... delicious! I also loved the sweet dough that balances with the tangy buttermilk glaze. They had a dense, cakey texture, but they weren't too heavy. Enjoy :)

Buttermilk-Glazed Pumpkin Doughnuts 

For the Pumpkin Doughnuts:

1 ¾C AP Flour 

2t Baking Powder

1t Salt

1t Pumpkin Pie Spice

½C Sugar

1T Butter

1 Egg

1t Vanilla

¼C Buttermilk

½C Pumpkin Puree

½-1C AP Flour, For Rolling

Canola Oil, For Frying

For the Buttermilk Glaze:

2C Confectioners’ Sugar

¼C Buttermilk

1t Vanilla

Directions:

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.