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RECIPE
13 INGREDIENTS10 STEPS2HR 5MIN

Pumpkin Spice Donuts

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Jeanie and Lulu's Kitchen
Welcome to Jeanie and Lulu’s Kitchen, a love letter to my two incredible grandmothers, both of whom I think about every time I’m in the kitchen.
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These are such incredible and flavorful pumpkin spice donuts that make a fantastic fall treat for breakfast or dessert! They're so amazing with coffee.

2HR 5MIN

Total Time

35MIN

Active Time
Jeanie and Lulu's Kitchen
Welcome to Jeanie and Lulu’s Kitchen, a love letter to my two incredible grandmothers, both of whom I think about every time I’m in the kitchen.
GO TO BLOG
Ingredients
US / METRIC
Servings:
12
Serves 12
3 1/2 cups
plus more as needed
1/2 Tbsp
Baking Powder
1 tsp
Baking Soda
1 Tbsp
Pumpkin Pie Spice , divided
1/2 tsp
Ground Cinnamon
1 cup
Dark Brown Sugar
2 Tbsp
Butter , room temperature
1/4 cup
Pumpkin Butter
1/2 cup
to taste
Canola Oil
for frying
1 cup
for coating
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Nutrition Per Serving
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CALORIES
306
FAT
3.4 g
PROTEIN
5.0 g
CARBS
65.0 g

Author's Notes

Yields 20 donuts, and needs freezing in between.

Directions

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Step 1
Whisk All-Purpose Flour (3 1/2 cup), Baking Powder (2 teaspoon), Baking Soda (1 teaspoon), Pumpkin Pie Spice (1 1/2 teaspoon), and Ground Cinnamon (1/2 teaspoon) together in a bowl to aerate them and set it aside.
Step 2
Then get out a stand mixer and combine the Dark Brown Sugar (1 cup), Butter (2 tablespoon), Pumpkin Butter (1/4 cup), and Canned Pumpkin Purée (2 tablespoon) in its bowl.
Step 3
Beat it all together until fluffy with the paddle attachment. Then slowly add in the Milk (1/2 cup) and each Egg (2) one at a time. Finally, turn the speed to low and slowly add in the dry ingredients until you have a soft, sticky dough.
Step 4
Line a sheet tray with a silicone mat and turn the dough out onto it. Flour the top of it with a generous sprinkle and also flour your hands. Use your hands to gently spread the dough out to be about 1/2 inch thick and pretty much fill the sheet tray.
Step 5
Set the tray in the freezer for an hour. This makes it much easier to cut out and handle.
Step 6
When the hour is up, line another sheet tray with a silicone mat and get out a donut cutter. Cut out the donuts and the lovely holes that come with them, cutting them as close together as possible to yield as many as you can.
Step 7
Line them all up on the sheet trays and return them to the freezer for another 30 minutes to firm up again.
Step 8
While that happens, get out a large skillet with deep sides and fill it with about 3 inches of Canola Oil (to taste). Heat it over medium-high heat and use a deep-fry thermometer to make sure the oil reaches and stays around 350 degrees F (175 degrees C).
Step 9
Fry the donuts in batches for about a minute on each side, removing them to a plate lined with paper towel to drain. While they cook, stir the remaining pumpkin pie spice and granulated sugar together.
Step 10
When the donuts are all fried, coat them all in the Granulated Sugar (1 cup) and Pumpkin Pie Spice (2 teaspoon). Serve immediately warm, enjoy!

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Nutrition Per Serving
Calories
306
% Daily Value*
Fat
3.4 g
4%
Saturated Fat
1.7 g
8%
Trans Fat
0.0 g
--
Cholesterol
36.7 mg
12%
Carbohydrates
65.0 g
24%
Fiber
1.1 g
4%
Sugars
38.9 g
--
Protein
5.0 g
10%
Sodium
191.0 mg
8%
Vitamin D
0.2 µg
1%
Calcium
51.0 mg
4%
Iron
2.0 mg
11%
Potassium
57.0 mg
1%
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