- 3¼ cups Dierbergs flour
- ½ cup Dierbergs sugar
- 1 tablespoon baking powder
- 1½ teaspoons pumpkin pie spice
- ½ teaspoon salt
- 1 large Dierbergs egg, lightly beaten
- ¾ cup Dierbergs milk
- ¾ cup canned pure pumpkin
- ¼ cup Dierbergs butter, melted and cooled
- 2 teaspoons vanilla extract
- 6 to 8 cups Dierbergs vegetable oil for frying
- 2 cups Dierbergs powdered sugar
- 2 tablespoons Dierbergs milk
- ½ teaspoon vanilla extract
FOR PUMPKIN SPICE CAKE DONUTS: In large bowl, stir together flour, sugar, baking powder, pie spice, and salt. In medium bowl, whisk together egg, milk, pumpkin, butter, and vanilla until well combined.
Make well in center of dry ingredients. Pour milk mixture into well; stir until well combined and smooth. Cover and chill dough 4 hours or overnight.
In large, deep, heavy skillet, heat oil over medium-high heat to 370° to 375°F. (use deep-fat thermometer).
On floured surface, roll out chilled dough to ½-inch thickness. Using floured 3-inch donut cutter, cut out donuts. Dough scraps may be gathered into ball and rerolled for more donuts.
Carefully drop donuts, a few at a time, into hot oil; fry turning occasionally until golden brown, about 2 to 3 minutes. Using slotted spoon, place donuts on paper towel-lined plate. Let donuts cool 5 minutes. Repeat with donut holes, frying until golden brown and cooked through, about 1 to 2 minutes.
Donut holes may be served with Vanilla Glaze as dipping sauce, or coated with Cinnamon-Sugar.
FOR VANILLA GLAZE: In small bow, whisk together powdered sugar, milk, and vanilla until smooth. If needed, slowly whisk in additional 1 tablespoon milk to desired consistency.
Dip donut tops in Glaze; or place donuts in paper bag containing Cinnamon-Sugar and shake to coat.
Serving Size: Per 1 donut and 1 donut hole (without Glaze and Cinnamon-Sugar)
Cholesterol: 27 mg
Fat: 13 g
Sodium: 232 mg
Carbohydrates: 37 g
Protein: 5 g
Saturated Fat: 4 g