Old Fashioned Pumpkin Doughnuts

When the crisp weather hits, there is nothing I enjoy more than a fresh FRIED doughnut. I'm not a big fan of the over fried not so fresh tasting donuts at Dunkins. And I am also not a huge fan of the healthier baked doughnuts that are a huge craze.

I thought I wanted to get a doughnut pan for those busy mornings when I get the craving. Then I had one... and to be honest it was a muffin top. But shaped like doughnut.

I grew up in a small town in New Hampshire called Plymouth. Plymouth has had a bakery on Main St. as long as I can remember called Anderson's. Anderson's Bakery sold the best homemade doughnuts I have ever had. Hands down. THE BEST. Since moving away when I was 18 I have not had a doughnut that compares to be honest. I've found some that are good at bakeries and country stores all around New England. But nothing touches on my beloved Anderson's plain doughnuts.

These pumpkin doughnuts remind me very much of the old fashioned plain doughnuts I'm used to, but with some more warmth and fall flavor thanks to the pumpkin and cinnamon.

They have just enough crunch on the outside and nice pillowy cake on the inside.

On a day where you deserve some extra calories, do yourself a favor and give these babies a hot oil bath. You will not regret a single calorie!

Old Fashioned Pumpkin Doughnuts
(Recipe adapted from Epicurious)

Ingredients:

3 1/2 cups flour

4 teaspoons baking powder

1 teaspoon salt

1 teaspoon ground cinnamon

1/2 teaspoon ground ginger

1/2 teaspoon baking soda

1/4 teaspoon ground nutmeg

1/8 teaspoon ground cloves

1 cup sugar

3 tablespoons unsalted butter

1 large egg

2 large egg yolks

1 teaspoon vanilla extract

1/2 cup plus 1 tablespoon buttermilk

1 cup  pumpkin puree

Vegetable oil (for deep-frying)

Granulated sugar for rolling donuts in (optional)

Directions:

Heat oil to 365 degrees.

Meanwhile mix your dry ingredients together. Add in butter, egg , egg yolks, vanilla and buttermilk. Mix until combined.

Fold in pumpkin. Dough should be a tad sticky but enough you can handle it. If you need a tad more flour go ahead and add it in 1 tbs at a time.

Refrigerate dough for 30 minutes.

On a flour surface, press dough out to be about 1/2 inch thick. With a doughnut cutter cut doughnuts.

Drop into hot oil 3-4 at a time. Fry for about 1 minute per side or until golden.

remove from oil and place on drying wracks or on paper towels to soak up some of the oil.

Roll warm doughnuts in granulated sugar.

Best if enjoyed warm, or same day.

(Recipe yields about 18-24 doughnuts)