Ingredients with Measurements:
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1 tablespoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1/2 cup pumpkin puree
- 1/2 cup apple cider
- 2 large eggs
- 1/4 cup unsalted butter, melted
- 1 teaspoon vanilla extract
- Vegetable oil, for frying
Special equipment needed:
- Doughnut cutter or 2 different sized round cookie cutters
- Deep-fry thermometer
Step-by-step instructions:
1. In a large bowl, whisk together the flour, sugar, baking powder, cinnamon, nutmeg, and salt.
2. In a separate bowl, whisk together the pumpkin puree, apple cider, eggs, melted butter, and vanilla extract.
3. Add the wet ingredients to the dry ingredients and stir until just combined.
4. Heat vegetable oil in a large pot or deep fryer to 375°F.
5. On a lightly floured surface, roll out the dough to 1/2-inch thickness.
6. Using a doughnut cutter or two different sized round cookie cutters, cut out doughnuts and doughnut holes.
7. Carefully drop the doughnuts into the hot oil, frying for about 1-2 minutes on each side or until golden brown.
8. Remove the doughnuts from the oil with a slotted spoon and place them on a paper towel-lined plate to drain.
9. Repeat with the remaining doughnuts and doughnut holes.
10. Serve warm.
Time:
Preparation time: 20 minutes
Cooking time: 10 minutes
Temperature:
375°F
Serving size:
Makes 12 doughnuts
Nutritional information:
Calories: 220
Fat: 9g
Carbohydrates: 31g
Protein: 3g
Substitutions for ingredients:
- Instead of pumpkin puree, you can use sweet potato puree or butternut squash puree.
- Instead of apple cider, you can use apple juice or apple sauce.
Variations:
- Add 1/2 cup of chopped pecans or walnuts to the dough for added texture.
- Top the doughnuts with a maple glaze or cream cheese frosting.
Tips and tricks:
- Make sure the oil is at the correct temperature before frying the doughnuts to ensure they cook evenly.
- Use a slotted spoon to carefully remove the doughnuts from the oil to prevent them from breaking apart.
- Dust the doughnuts with powdered sugar or cinnamon sugar for added sweetness.
Storage instructions:
Store the doughnuts in an airtight container at room temperature for up to 2 days.
Reheating instructions:
To reheat the doughnuts, place them in a 350°F oven for 5-10 minutes or until warmed through.
Presentation ideas:
Arrange the doughnuts on a platter and sprinkle with powdered sugar or cinnamon sugar.
Garnishes:
Top the doughnuts with a drizzle of caramel sauce or chopped nuts.
Pairings:
Serve the doughnuts with a hot cup of coffee or apple cider.
Suggested side dishes:
Serve the doughnuts with a side of fresh fruit or yogurt for a balanced breakfast.
Troubleshooting advice:
- If the dough is too sticky, add more flour until it becomes easier to work with.
- If the doughnuts are too tough, try reducing the cooking time or lowering the frying temperature.
Food safety advice:
- Use caution when working with hot oil to prevent burns.
- Make sure the doughnuts are cooked all the way through before serving.
Food history:
Doughnuts have been a popular treat in America since the mid-19th century. The first doughnut machine was invented in 1920, making it easier to produce large quantities of doughnuts.
Flavor profiles:
The combination of pumpkin and apple cider gives these doughnuts a warm and cozy fall flavor.
Serving suggestions:
Serve these doughnuts as a sweet breakfast treat or as a dessert after dinner.
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