My in-laws were here over the weekend and we decided to make these pumpkin buttermilk doughnuts. Oh. My. Goodness. They were phenom. Just phenom!

The dough is super sticky so I added an extra 1/2 cup of flour to the mix and made sure to use a LOT of flour when rolling out and cutting the doughnuts. 

Pumpkin Doughnuts (adapted from The Family Kitchen)

4 cups all purpose flour
4 teaspoons baking powder
1 teaspoon salt
2 teaspoons pumpkin pie spice
1 cup sugar
2 tablespoons butter
2 eggs 
2 teaspoons vanilla
1/2 cup buttermilk
1 cup pumpkin puree
Vegetable oil for frying

In a large bowl, whisk together the flour, baking powder, salt, spice and sugar. Whisk together all of the remaining ingredients (except for the canola oil) in a second, medium bowl. Make a well in the center of the dry ingredients. Pour the wet ingredients into the dry ingredients, and stir them around the bowl until the mixture is well combined. Cover, and refrigerate for 20 minutes. Turn out onto a floured surface, rolling the donut dough to 1/2″ thick. This seems thin, but the doughnuts will puff up in the oil. Cut with a doughnut cutter. I didn’t have one so I used a wide-mouthed jar and the lid from the vegetable oil. 

Heat 2 inches of oil in a large skillet over medium-high heat.  When the oil is hot, gently slide the donuts into the oil, frying on the first side until the edges of the donut are lightly browned, flip carefully and allow to cook on the other side until lightly browned.  Remove and dunk immediately into buttermilk glaze.  Allow to air dry on a cooling rack before serving.

Buttermilk Glaze

3 cups powdered sugar
1/2 cup buttermilk
1/2 teaspoon vanilla
Whisk together in a small bowl until smooth. Dip hot donuts in the glaze, then allow to air dry on a cooling rack

Yummers!