Pumpkin gingerbread doughnuts

To die for…and I generally am not a doughnut lover. I feel like they are waste of calories. I would run 3 miles just to get to one of these doughnuts. The ingredient list looks daunting, but I assure you that they are much easier than the recipe looks and worth every second it takes to make them. Your boyfriend, neighbors and co-workers will love you, too. The recipe makes plenty to eat and plenty to share.

Adapted from Peanut butter and Julie:


  • 4 cups all-purpose flour
  • 2 1/2 teaspoons baking powder
  • 1 teaspoon salt
  • 1 tablespoon ground ginger
  • 2 teaspoons ground cinnamon
  • 1/4 teaspoon nutmeg
  • 1/2 teaspoon allspice
  • 2 tablespoons shortening
  • 1/2 cup dark brown sugar, packed
  • 1/4 cup granulated sugar
  • 2 large eggs
  • 3 tablespoons unsulphured molasses
  • 2/3 cup sour cream
  • 2/3 cup pumpkin puree
  • canola oil for frying

In a large bowl, stir together the flour, baking powder, salt, ginger, cinnamon, nutmeg, and allspice.

In another bowl, beat shortening with both sugars until well combined. Add the eggs one at time, beating well. Add the molasses and beat for one more minute. Scrape down the bowl as necessary.

In a medium bowl, stir together the sour cream and pumpkin until well combined.

Alternate adding the dry ingredients and the sour cream/pumpkin mixture to the shortening/mixture, mixing after each addition until well combined. The dough will now be very sticky and resemble a biscuit dough.

Transfer dough to clean bowl, cover and chill for at least one hour. When ready to make doughnuts, heat enough canola oil in a large pot to reach 1 1/2 to 2 inches in depth over medium heat.

Transfer the chilled dough to a generously floured surface and roll out to a 1/2 inch thickness.

Cut out doughnuts and doughnut holes. Reroll any left over dough and cut out more doughnuts and holes.

Once the oil has reached the temperature of about 325F, very carefully add the doughnuts and holes, a few at a time to the hot oil. Fry the doughnuts for about 15 seconds, then flip them. Fry them for about one minute then flip them to the other side and fry for an additional minute, until dark golden brown.

Transfer the doughnuts to a wire rack covered in paper towels to drain off excess grease. Continue the process of frying the rest of the doughnuts and holes.

To top the doughnuts, I made a ginger and lemon zest glaze. Peanut butter and Julie recommends a spiced sugar-coating and a maple glaze, if you would like more ideas. To make the ginger and lemon zest glaze, combine 3/4 cup powdered sugar, grated ginger and some lemon zest with a few tablespoons of milk(adjust to make a glaze that is the thickness that you like). To be honest, I didn’t measure the ginger or lemon zest but would say I had about 1/4 teaspoon of each. I dipped the doughnuts in the glaze and put them back on the wire rack.

The only thing I would change about this recipe in the future is to add some freshly grated ginger to the actual batter.


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