Autumn is in full swing down in Australia, the air is crisp, the leaves are turning and falling to the ground which turns my mind to…pumpkins. Since I have kept a stock mashed in my freezer that made it easy for me to spend a day trying my hand at pumpkin doughnuts.

One of my favourite parts of fall growing up was spending the weekend at Harvest Market and getting to smell, and eat, the apple cider doughnuts. Since the only way to get apple cider in Australia is to make it yourself I thought I’d try another fall flavoured doughnut instead.

My recipe was from Pinch My Salt, which originally came from Bon Appetit, and even though I followed it mine turned out much more sticky then hers so I would suggest more flour.

Pumpkin Doughnuts
(courtesy of Pinch My Salt)

3 1/2 cups all-purpose flour
4 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon salt
2 teaspoons ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/8 teaspoon ground cardamom
1 cup sugar
3 tablespoons softened butter
1 large egg
2 large egg yolks
1 teaspoon vanilla extract
1/2 cup milk
1 tablespoon molasses
1 cup mashed pumpkin
Sunflower oil (for deep-frying)

toppings:
1 cup sugar
3 teaspoons cinnamon

Whisk first 9 ingredients (flour through cardamom) in a medium bowl to blend well then set aside.

Using an electric hand mixer, beat sugar and butter in large bowl until well blended. Beat in egg, then yolks, then vanilla. Gradually beat in milk and molasses, then beat in pumpkin, 1/4 cup at a time.

Fold the flour mixture into the egg mixture in 4 additions, blending gently after each. Cover the bowl and chill in the refrigerator overnight.

Lightly flour two baking sheets and  a work surface (if your dough is sticky like mine was feel free to over flour).  Starting with about 1/3 of dough, gently press it out to a round that is 1/2- to 2/3-inch thick. Using a 2 1/2-inch-diameter round cutter, cut out dough rounds. Using 1-inch-diameter round cutter, cut out center of each dough round to make doughnuts and doughnut holes.  Arrange doughnuts and holes on the baking sheets as you go.  Gather dough scraps. Press out dough and cut out more dough rounds until all dough is used.  If dough is very sticky, dip the round cutters into flour before cutting each doughnut.

Line a plate with several layers of paper towels.  Pour oil into large deep skillet or dutch oven to a depth of 1 1/2 inches, or if you’re lucky like me fill up your deep fryer and set the temperature. If you don’t have a deep fryer be sure to attach a candy thermometer  to the side of the pot and heat oil to 365°F to 370°F.  Fry doughnut holes in 2 batches until golden brown, turning occasionally, about 2 minutes.  Using a slotted spoon, transfer to paper towels to drain.  Fry doughnuts, depending on the size of them, 2 or 3 at a time, until golden brown, make sure the oil stays the same temperature, about 1 minute per side.  Using a slotted spoon, transfer doughnuts to paper towels to drain.  Cool completely.

While doughnuts are cooling, mix sugar and cinnamon.  Roll doughnut holes in the cinnamon and sugar mixture. Toss the doughnuts in the remaining cinnamon and sugar. I left mine on the counter and realized that Andrew was passing through the kitchen so much because he kept eating them. I finally brought them in to work where they were devoured before the end of the day, definitely a big hit with the masses so set aside a nice cool day to give these a try.