Pumpkin Doughnuts Part 2

 Ingredients:

3 1/2 cups flour

4 tsp. baking powder
1/8 tsp. nutmeg

1 cup sugar

3 tbsp. butter, room temperature

2 eggs

1 tsp. vanilla

1/2 cup plus
1 tbsp. buttermilk

1- 1 1/2 cups pumpkin
1/2 tsp. baking soda

1 tsp. salt

1 1/2 tsp. cinnamon

1/2 tsp. ginger

1/4 tsp. ground cloves

Chill dough for 3 hours.  Heat 3-4" oil in a pot. 

Sprinkle flour on baking sheets.  Set some paper towels on a reserved plate.  Shape dough into small balls, rolling in flour to lightly coat.  Fry 1 minute per side, only doing 1-2 balls at a time.  Let them cool slightly and drain on the paper towels.

Make a mixture of sugar and cinnamon in a reserved bowl (about 1 cup sugar, 2 tbsp. cinnamon or per taste). 

Roll balls in the sugar mixture & continue to cool until you're ready to eat!

*ps - I realize this is not a baking recipe :)  The majority of the time, I do bake, but every now and then I'll include something different.

Pumpkin Doughnut Holes

I had about 1 1/2 cups of pumpkin left, so I decided to try a pumpkin doughnut hole recipe.  Now, the recipe itself is good.  It did produce a nice looking, great tasting "doughnut"...however, I have come to three conclusions:


1)  I'm not that great at deep frying ANYTHING.  I'm not big on deep fried foods, so I don't have much training. (Some...okay, fine...many didn't cook all the way through.  I was trying to cook dinner at the same time, though.  So there's excuse number 2.)
2)  I'm apparently not very familiar with doughnut holes.  (Mine were huge balls.  Not holes.)
3)  Nothing compares to Krispy Kreme doughnuts.


All in all, I think the recipe is a keeper.  As Mark describes, "Not as heavy as cake doughnuts, but not as light as regular doughnuts.  They're good!"

Pictures tomorrow!