Homemade Pumpkin Cake Doughnuts Recipe


Nutrition

Cal/Serving: 636
Daily Value: 32%
Servings: 8

Vegetarian, Peanut-Free, Tree-Nut-Free, Soy-Free, Fish-Free, Shellfish-Free
Fat32g49%
Saturated6g31%
Trans0g0%
Carbs79g26%
Fiber4g15%
Sugars27g0%
Protein9g19%
Cholesterol85mg28%
Sodium254mg11%
Calcium194mg19%
Magnesium27mg7%
Potassium182mg5%
Iron4mg22%
Zinc1mg6%
Vitamin A3865IU77%
Vitamin C1mg2%
Thiamin (B1)1mg34%
Riboflavin (B2)0mg24%
Niacin (B3)4mg19%
Vitamin B60mg4%
Folic Acid (B9)128µg32%
Vitamin B120µg3%
Vitamin D0µg0%
Vitamin E6mg29%
Vitamin K5µg6%
Fatty acids, total monounsaturated19g0%
Fatty acids, total polyunsaturated5g0%
Have a question about the nutrition data? Let us know.

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More Recipes By Mallory Staley


Homemade Pumpkin Cake Doughnuts
Maryse Chevriere

Mallory Staley, Pastry Chef at 9 Restaurant in New York City, makes a savory pumpkin cake doughnut, instead of traditional yeast ones because it "provides a better texure and I feel like it's not as fatty — even though I know that's silly to say." Her doughnuts are inspired by the season; she does a blueberry cake doughnut with a milkshake on the side during the warmer months.

These spiced treats are fast and easy to make at home. If you need advice along the way, check out this slideshow of the doughnut-making process for some helpful tips and visuals. Enjoy! — Yasmin Fahr

5
Ratings10

INGREDIENTS

  • Vegetable oil, for frying
  • 4 cups all-purpose flour
  • 1 tablespoon baking powder
  • ½ teaspoon baking soda
  • 2 tablespoons ground cinnamon
  • 1 tablespoon ground ginger
  • 1 tablespoon ground nutmeg
  • 1 cup granulated sugar
  • ¾ cup pumpkin puree, preferably homemade 
  • 2 eggs
  • 1 egg yolk
  • ½ cup buttermilk
  • ¼ cup melted butter
  • 1 tablespoon vanilla extract

DIRECTIONS

Heat the oil to 325 degrees. Meanwhile, in a mixing bowl, combine the dry ingredients (except for the sugar) with your hands. In a separate bowl, combine all the liquids with the puree and sugar and whisk together. Fold the wet ingredients into the dry with your hands, using them as a spatula.

Roll out the dough on a floured surface or spray it with oil and place between 2 pieces of parchment paper and roll out to ½ -inch thick. You can use different shapes to cut the dough however you like (like leaf cutters for the fall, heart shapes for Valentine's day, etc.,); it doesn't have to be a traditional doughnut shape. If you do use doughnut shapes, then keep the middle holes and fry those as well. *If the dough gets a little sticky, you can dip your cutter into some flour to help it keep its shape.)

Fry the doughnuts in the oil for about 45 seconds on each side or until golden brown. Carefully remove and drain on a paper towel to remove excess oil.

Serve as is, or garnish with powdered sugar, cinnamon sugar or a simple pumpkin glaze: whisk powdered sugar and pumpkin puree together in a bowl, then add a splash of water until you've reached a thick consistency that is still pourable. Dip the pumpkins in the glaze and serve with some white chocolate if desired (piped out onto the pumpkin doughnuts).

Recipe Details

Prep Time: 15 minutes

Total Time: 20-30 minutes

Servings: 8

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1 Comments

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hands down, best dessert in the city!

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