Pumpkin Spice Season
My absolute favorite season is fall! I am a total sucker for all things “pumpkin spice.” Apple picking is at the top of my to-do list during September and there will be pumpkin carving in October. For me fall means chilly evenings, beautiful sunsets, driving through the country to view the trees bursting with autumn colors, hay rides, caramel apples, chili and cornbread, apple crisp… and pumpkin spice everything! Fall makes me feel so wonderfully warm and cozy.
We’re now nearing the beginning of fall. Kids are back to school, days are growing shorter, and the weather is cooling off. To celebrate the coming of the new season I decided to try out a new recipe: Pumpkin Spice Buttermilk Donuts.
Donuts are a Girls Best Friend
This recipe worked out wonderfully! The dough is very soft and a bit tough to work with. But I still managed to turn out some incredibly tasty donuts. Homemade donuts are SO worth the effort!Print
- In a large bowl, whisk together the flour, baking powder, salt, cinnamon, nutmeg, cloves, and sugar. In a separate medium sized bowl, whisk together the melted butter, eggs, 1/2 cup of the buttermilk, 2 teaspoons of the vanilla, and pumpkin puree. Pour the wet mixture into the dry and mix until the dough is well combined. (The dough will still be quite sticky.)
- Turn the dough out onto a well floured surface and roll out to about 1/2 inch thickness. (The donuts will puff up while cooking.) Cut out donuts and donut holes.
- Heat 2-3 inches of oil in a large skillet or pot over medium high heat. When the oil is hot carefully slide each donut in to the oil, frying each side until lightly browned. Cool donuts on a wire rack.
- In a medium bowl, mix the powdered sugar with the remaining 1 teaspoon of vanilla and 1/2 cup of the buttermilk. Mix well until smooth. Dip each donut into the glaze and allow to set on a wire rack.