With a delicious combination of pumpkin and warm spices, these Pumpkin Spice Cake Doughnuts are the ideal fall treat. Enjoying them is even easier than making them!
Ingredients: 1 cup canned pumpkin puree. 2 cups all-purpose flour. 1/2 cup granulated sugar. 1/4 cup brown sugar. 1 tsp baking powder. 1/2 tsp baking soda. 1/2 tsp salt. 1 tsp ground cinnamon. 1/2 tsp ground nutmeg. 1/4 tsp ground cloves. 1/4 tsp ground ginger. 1/4 cup unsalted butter, melted. 1/4 cup buttermilk. 2 large eggs. 1 tsp vanilla extract. Vegetable oil for frying.
Instructions: Combine the pumpkin puree, eggs, buttermilk, melted butter, and vanilla extract in a mixing bowl and whisk until thoroughly blended. Mix the flour, brown sugar, granulated sugar, baking soda, baking powder, salt, cloves, nutmeg, and ginger in a different bowl. Mixing until a smooth dough forms, gradually add the dry ingredients to the wet ones. In a deep pan or fryer, heat the vegetable oil to 350F 175C. Using spoonfuls, carefully drop the dough into the hot oil and fry for two to three minutes on each side, or until golden brown. After taking the doughnuts out of the oil, drain any excess oil by placing them on paper towels. Not required: Combine 1/2 cup granulated sugar and 1 tsp ground cinnamon in a small bowl. Coat the warm doughnuts by rolling them in the cinnamon sugar mixture. Enjoy the warm pumpkin spice cake doughnuts after serving!