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Ingredientes
- For the doughnuts:
- 2 eggs
- 3/4 cup sugar
- 2 T unsalted butter
- 1 cup organic pumpkin puree
- 4 1/2 cups all-purpose flour
- 2 tsp baking powder
- 1 tsp baking soda
- 1 tsp salt
- 1 tsp pumpkin pie spice
- 1 can low-fat evaporated milk
- Canola oil for deep frying
- For the maple frosting:
- 1 T maple syrup
- 1 - 1 1/2 cups powdered sugar
- 2 T almond milk
- 1/4 tsp cinnamon
Direcciones
- In a medium mixing bowl, beat eggs, sugar, and butter.
- Add pumpkin puree, mix in well.
- For the dry ingredients, combine the flour, baking powder, baking soda, salt, and pumpkin spice.
- Begin to marry the pumpkin batter and alternate with the evaporated milk, folding in gently.
- Refrigerate the batter to firm for approx 1 hour before kneading.
- Turn onto a lightly floured work-surface and knead well.
- Roll to approximately ¾'' in thickness.
- Cut with a 2½'' doughnut cutter. (Alternatively, cut with the small rim of any glass jar or cup and use a small bottle to cut out the hole.)
- Fry doughnuts and doughnut holes, a few at a time, until golden (approximately 1-2 minutes on each side).
- Remove using a slotted spoon or a spider and allow the excess oil to drain on paper towels.
- For the icing, whisk together all ingredients in a medium mixing bowl.
- Spread over cooled doughnuts with a teaspoon (place on a wire rack over a sheet tray, if desired).
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 201g | |
| Recipe makes 8 servings | |
| Calories 507 | |
| Calories from Fat 59 | 12% |
| Total Fat 6.79g | 8% |
| Saturated Fat 3.46g | 14% |
| Trans Fat 0.0g | |
| Cholesterol 63mg | 21% |
| Sodium 904mg | 38% |
| Potassium 303mg | 9% |
| Total Carbs 99.7g | 27% |
| Dietary Fiber 2.9g | 10% |
| Sugars 44.07g | 29% |
| Protein 12.26g | 20% |
