For the donuts:
- 4 1/4c flour, plus more for the counter
- 1c sugar
- 4 tsp baking powder
- 1 tsp salt
- 1 tsp cinnamon*
- 1/2 tsp nutmeg*
- 1/4 tsp cloves*
- 1/4 tsp ginger*
- 1/4 tsp cardamom*
- 2 eggs
- 2 Tbsp butter, melted
- 2 tsp vanilla
- 1/2c buttermilk
- 1c pumpkin puree (not pumpkin pie filling)
- canola oil for frying
For the glaze:
- 4c powdered sugar
- 2/3c buttermilk
- 1/2tsp vanilla
- In a large Dutch oven or heavy-bottomed pot, pour about 2 inches of canola oil and begin heating to 350 degrees.
- In a large bowl, whisk together flour, sugar, baking powder, salt, cinnamon, nutmeg, cloves, ginger, and cardamom. In a small bowl, whisk together eggs, melted butter, vanilla, buttermilk, and pumpkin puree. Add egg/pumpkin mixture to the dry ingredients and stir until well combined.
- Make glaze by combining powdered sugar, buttermilk, and vanilla in a bowl. The glaze should be fairly thin, but you can thicken it somewhat by adding more powdered sugar if desired.
- Generously flour the countertop or surface you will be using and turn dough out onto the counter. Pat dough or roll out with rolling pin to between 1/4″- 1/2″ thickness. (The donuts will puff up during the cooking process). Cut with a donut cutter or biscuit cutter.
- When oil is heated to 350 degrees, slide donuts in 2-3 at a time, frying on the first side until the edges are lightly browned. Flip carefully using tongs or a metal spatula and continue cooking until lightly browned.
- Dip cooked donuts directly into the glaze and place on a cooling rack to set.
*you can substitute 2 1/4 tsp pumpkin pie spice for the cinnamon, nutmeg, cloves, ginger, and cardamom