Pumpkin Cornmeal Doughnuts Recipes

Steps:

• Sift flour, baking powder, salt, 1/2 teaspoon cinnamon, and allspice together into a large bowl. Add orange zest and cornmeal; mix until combined. Set aside.
• In an electric mixer fitted with the paddle attachment, beat the eggs and 1/4 cup granulated sugar until the mixture is pale yellow, about 5 minutes. Add condensed milk, and beat well. Add the pumpkin and melted butter, and beat until combined. Add the reserved flour mixture, and mix until the dough holds together. Cover the dough with plastic wrap, and refrigerate overnight.
• Heat the vegetable oil in a large deep pan over medium heat until a deep-frying thermometer reads 365 degrees.
• While oil is heating, roll out the dough on a lightly floured surface to about 1/3 inch thick. Using a 3-inch doughnut cutter, cut out doughnuts, and set aside. Reroll scraps of dough, and continue to cut out more doughnuts. Mix together remaining 1/2 teaspoon cinnamon and 1/4 cup sugar in a small bowl, and set aside.
• Add 4 doughnuts to hot oil; fry until golden brown, about 1 1/2 minutes. Turn doughnuts over; fry until golden brown, about 1 minute more. Transfer doughnuts to several layers of paper towels to drain. Repeat until all doughnuts have been fried.
• Roll half the warm doughnuts, one at a time, in cinnamon sugar to coat. Transfer to a serving platter. Dust remaining doughnuts with confectioners' sugar. Transfer to the serving platter. Serve warm.

Steps:

• For the doughnuts: Preheat the oven to 350 degrees F.
• Whisk the flour, pumpkin pie spice, baking powder and salt together in a medium bowl.
• Beat the pumpkin puree, sugar, vegetable oil, butter, vanilla and eggs and together in another large bowl until smooth.
• Add the flour mixture to the pumpkin mixture and beat until just combined.
• Fill three 6-cup nonstick doughnut pans with the batter so that each mold is almost full. Smooth the tops with a moistened finger.
• Bake the doughnuts until a wooden pick inserted into the center comes out clean, about 15 minutes. Invert the doughnuts onto a cooling rack.
• For the topping: Stir the sugar and cinnamon together in a shallow bowl. Working one at a time, brush the doughnuts all over with butter, then dip them in the cinnamon sugar to coat. Serve warm or at room temperature.

Steps:

• Place a rack in the center of the oven and heat to 375 degrees. Coat 2 (6-cavity) doughnut pans with nonstick cooking spray.
• Make the doughnuts: In a medium bowl, whisk together flour, cinnamon, baking powder, salt, nutmeg and baking soda.
• In a separate large bowl, whisk together the sugar and oil. Add the eggs and vanilla extract, and whisk until the mixture is thick and yellow, 1 to 2 minutes. Whisk in the pumpkin purée until smooth and combined.
• Sift half the dry ingredients into the wet and stir until just combined. Add the milk and stir to combine. Sift in the remaining dry ingredients and stir until just combined.
• Use a 1/4 cup measuring cup to pour batter into each doughnut cavity. Bake until the doughnuts are browned, separating from the edges of the pan, and springy when touched, 15 to 20 minutes.
• Remove the pans from the oven and transfer them to a wire rack to cool for 5 minutes. Remove the doughnuts from the pans and allow to cool completely for about 30 minutes.
• As the doughnuts cool, make the glaze: In a medium bowl, combine confectioners' sugar, milk and vanilla extract and whisk to combine until desired consistency. The glaze should drip slowly, not run, down the sides of the doughnut; add more milk if needed to thin it or more confectioners' sugar if needed to thicken it. Working one at a time, dip the top half of each cooled doughnut into the vanilla glaze. Serve immediately, or let cool completely, then store in an airtight container in a single layer for up to 3 days.

Steps:

• In a large bowl, combine the first eight ingredients. In a small bowl, whisk the eggs, pumpkin, milk and butter. Stir into dry ingredients just until moistened. Transfer to a greased 13x9-in. baking dish., Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Serve warm. If desired, serve with pumpkin butter.