Pumpkin Doughnuts with Maple and Coconut Glaze

pumpkin donuts for friends ~

 

All those golden autumn days the sky was full of wings. Wings beating low over the blue water of Silver Lake, wings beating high in the blue air far above it . . .
–Laura Ingalls Wilder

These little morsels were too tempting to pass up ~ with the crisp fall weather and halloween knocking on my door, well I don’t need much more encouragement than that to bring out all my pumpkin recipes!  Enjoy ~ v

 

 

 

Doughnuts (enough for about 2 dozen+ doughnuts and holes{i had 30 doughnuts and  36 holes}) enough to share!

  • 3 -4 cups unbleached flour
  • 1 cup coconut flour
  • 2 Tablespoons baking powder
  • 1 teaspoon salt
  • 2 teaspoon ground cinnamon
  • 1 teaspoon ground ginger
  • 1 teaspoon baking soda
  • 1/2 teaspoon fresh ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1 1/4 cup brown sugar
  • 4 tablespoons unsalted butter, softened
  • 3 large egg
  • 1 teaspoon vanilla extract
  • 1/2 cup plus 1 tablespoon buttermilk
  • 2 cup canned pure pumpkin
  • 1 cup applesauce
  • Peanut oil (for deep-frying)

Whisk first 8 ingredients in medium bowl to blend. Mix sugar and butter in large bowl until blended. Beat in eggs, then vanilla. Gradually beat in buttermilk; beat in pumpkin in 4 additions. Using rubber spatula, fold in dry ingredients in 4 additions, blending gently after each addition. Cover with plastic; chill 3 hours.

Sprinkle 2 rimmed baking sheets lightly with flour. Press out 1/3 of dough on floured surface to 1/2- to 2/3-inch thickness. Using 2 1/2-inch-diameter round cutter, cut out dough rounds. Arrange on sheets. Repeat with remaining dough in 2 more batches. Gather dough scraps. Press out dough and cut out more dough rounds until all dough is used.

Using 1-inch-diameter round cutter, cut out center of each dough round to make doughnuts and doughnut holes.

Line 2 baking sheets with several layers of paper towels. Pour oil into large deep skillet to depth of 1 1/2 inches. Attach deep-fry thermometer and heat oil to 365°F to 370°F. Fry doughnut holes in 2 batches until golden brown, turning occasionally, about 2 minutes. Using slotted spoon, transfer to paper towels to drain. Fry doughnuts, 3 or 4 at a time, until golden brown, adjusting heat to maintain temperature, about 1 minute per side. Using slotted spoon, transfer doughnuts to paper towels to drain. Cool completely.

Maple-Coconut Glaze

  • 6 Tablespoons heavy cream
  • 2 cups coconut (I toasted 1 cup then tossed the two together!)
  • 1 Tablespoon Maple syrup (grade B)
  • 1 1/2 cups Confectioner’s sugar
  • 1/2 tsp vanilla

Whip all ingredients except coconut ~ fold in 1 1/2 cup coconut, reserving remaining coconut to dip tops of doughnuts!

(Alternately, you can make the glaze without coconut, reserving the coconut strictly for dipping the glazed doughnut tops)

For doughnut holes: I tossed these with a combination of 1 cup sugar, 1 T cinnamon and 1 t nutmeg
happy fall, y’all! V

A pumpkin is not a vegetable; it’s a fruit! In fact, it’s a berry. Pumpkins belong to the family Cucurbitaceae, which includes cucumbers, melons, squash, and gourds. Within this family is the genus Cucurbita which includes gourds, winter and summer squash, and all varieties of pumpkin. There are four species that are considered “pumpkins,” but only one is the species most people would recognize as the traditional pumpkin used for carving jack-o-lanterns and baking pies.

http://www.thepumpkinfarm.com/faq.html

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