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Pumpkin Donuts: They're Aren't Good for You, But Gosh They're Good!

Every year, my best friend makes chili and glazed donuts for Halloween.  The festivities start early, of course, her teeny trick-or-treaters wouldn’t have a proper dinner squeezing any time from candy begging.  But, not a single one of them leave the house hungry, and I’ve always thought that chili and donuts are exactly the sort of Halloween tradition I’d like my own children to have.  This year, I’ve cooked up a big pot of White Chicken Chili, and I even baked some pumpkin donuts.  But, you know what?  Fried donuts are kinda way better.  So, I whipped up a batch of traditionally made donuts.  These ones are dunked in a vat of hot oil before being glazed with an incredible buttermilk glaze.  They are soft and cakey and absolutely splendid.  Sure, there are a lot of calories in these donuts, but Halloween night only comes once a year.  And, those ghost costumes are One Size Fits All, so I figure, you’re safe to indulge.

Pumpkin Donuts
3 1/2 cups all purpose flour
4 teaspoons baking powder
1 teaspoon salt
2 teaspoons pumpkin pie spice
1 cup sugar
2 tablespoons butter
2 eggs 
2 teaspoons vanilla
1/2 cup buttermilk
1 cup pumpkin puree
Canola oil for frying
In a large bowl, whisk together the flour, baking powder, salt, spice and sugar. Whisk together all of the remaining ingredients (except for the canola oil) in a second, medium bowl. Make a well in the center of the dry ingredients. Pour the wet ingredients into the dry ingredients, and stir them around the bowl until the mixture is well combined. Turn out onto a lightly floured surface, rolling the donut dough to approximately1/4-1/2″ thick.  (I know this will seem quite thin, but the donuts puff up immensley while frying).  Cut with a donut cutter.

Heat 2 inches of oil in a large skillet over medium-high heat.  When the oil is hot, gently slide the donuts into the oil, frying on the first side until the edges of the donut are lightly browned, flip carefully and allow to cook on the other side until lightly browned.  Remove and dunk immediately into buttermilk glaze.  Allow to air dry on a cooling rack before serving.

Buttermilk Glaze
3 cups powdered sugar
1/2 cup buttermilk
1/2 teaspoon vanilla
Whisk together in a small bowl until smooth. Dip hot donuts in the glazed, then allow to air dry on a cooling rack

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