Author: Pinch of Yum

• 1¼ cups all purpose flour
• ¼ cup sugar
• 1 teaspoon baking powder
• ¼ teaspoon baking soda
• ½ teaspoon ground cinnamon
• ¼ teaspoon ground nutmeg
• ¼ teaspoon ground allspice
• ½ teaspoon salt
• 1 egg, beaten
• 3 tablespoons buttermilk
• ¼ cup canned pumpkin puree
• 1 tablespoon melted butter
• ½ teaspoon vanilla
• Cinnamon sugar for dusting
• Vegetable oil for frying

1. Combine all of the dry ingredients in a large bowl. In a separate bowl, whisk together the wet ingredients. Add the wet ingredients to the dry and stir until a sticky dough forms.
2. Pour the oil into a large skillet or Dutch oven for frying, about 2 inches deep. Heat the oil to about 375 degrees or medium heat. You can test the oil by pouring a drop of water into the pan; if it sizzles across the top, it’s ready.
3. With floured hands, roll the dough into small balls, about 1½ inches in diameter. Drop the balls immediately into the oil (they start to lose their shape if you roll them ahead of time). The balls should start to puff out on the bottom and turn a golden brown color. If the tops of the donuts aren’t covered with oil, flip the donut balls and fry for another 1-2 minutes. When the donuts are cooked through, remove them from the frying pan and place them on a plate lined with paper towels.
4. When the donuts are dry to the touch, roll them in cinnamon sugar. These are best served fresh and warm, but they will also last for a day or two in an airtight container. This recipe makes about 20 donut balls.

Notes

If your donuts are dark brown after just 1 minute in the pan, you probably have the oil too hot and you’ll end up with a crispy outside with an uncooked inside. Make sure you cook them for 3-4 minutes total to make sure the insides are fully cooked. I went back and forth between the medium-lo and medium heat settings on my range (because I don’t have an oil thermometer).