Pumpkin Doghnut Holes With Maple Glaze Recipes

Steps:

• Whisk the flour, baking powder, salt and 2 teaspoons of the pumpkin pie spice in a large bowl.
• Whisk the egg, melted butter, milk and 1/2 cup of the sugar in a medium bowl.
• Add the flour mixture to the egg mixture.
• Working in batches, fry small scoops of the dough in 2 inches of 350 degrees F vegetable oil, turning, until golden, 3 to 4 minutes. Transfer to a rack to drain, then roll in a mixture of the remaining 1/3 cup sugar and the remaining 1 teaspoon pie spice while warm.

Steps:

• 1. In Dutch oven, pour oil to depth of 3 inches. Heat oil over medium high heat to 375.
• 2. Meanwhile in medium bowl, whisk together flour, baking powder, cinnamon, ginger, cardamom, and salt. In another medium bowl, mix pumpkin puree, brown sugar, egg and vanilla. Whisk together flour mixture and pumpkin mixture til smooth.
• 3. Using a 1 1/4 inch spring loaded ice cream scoop, drop pumpkin batter by scoopfuls into hot oil. Fry, turning at least once, for 1 1/2 to 2 minutes or til golden brown. Remove and drain on paper towels. Line a rimmed baking sheet with parchment paper. Put a wire cooking rack on top of baking sheet. Put doughnut holes on rack. Pour maple glaze over doughnut holes. Let cool completely. Store at room temperature for up to 3 days.
• 4. Maple Glaze: 1 1/2 cups powdered sugar 2 to 3 Tbsp. water 1/4 tsp. maple extract In small bowl, whisk together powdered sugar, water, and maple extract til smooth. use t once.

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease a doughnut pan with about 1 teaspoon vegetable oil.
• Sift flour, baking powder, cinnamon, ginger, nutmeg, allspice, salt, and cloves together in a large bowl; stir brown sugar into flour mixture until well mixed.
• Whisk pumpkin puree, 1/3 cup vegetable oil, 1/3 cup maple syrup, buttermilk, and egg together in a separate bowl until smooth. Stir pumpkin mixture into flour mixture until batter is just combined. Refrigerate batter for flavors to blend, 20 to 40 minutes.
• Scoop about 1/4 cup batter into each doughnut well.
• Bake in the preheated oven until a toothpick inserted in the center of a doughnut comes out clean, 9 to 13 minutes. Cool doughnut completely in pan. Loosen edges of each doughnut with a small offset spatula or knife and transfer to wire rack.
• Whisk confectioners' sugar and 3 tablespoons maple syrup together in a small bowl until glaze is smooth.
• Press doughnuts facedown into glaze to cover the top completely. Place doughnuts on a wire rack for glaze to set, 2 to 3 minutes. Sprinkle pumpkin seeds over glaze.