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These donuts will get you ready for the fall season.
Preheat oil in a deep fryer (use the amount of oil specified on the manufacturer’s instructions) to 375 F.
1. In a large bowl, whisk together all the dry ingredients (flour, sugar, baking powder, baking soda, cinnamon, nutmeg, all spice, ginger, and salt). Set aside.
2. In a medium bowl whisk together all of the wet ingredients (eggs, egg yolk, buttermilk, pumpkin puree, vanilla and maple extracts). Combine the wet ingredients into the dry ingredients and blend with wooden spoon or use a dough kneader on a standing mixer to blend all ingredients together to make dough.
3. Turn the dough out onto a lightly floured surface. Use your floured hands and knead the dough out to 1/2 inch thickness. Take a donut cutter that has been dipped into flour and cut out donuts. Gather scraps and re-roll repeating the same process.
4. Fry the donuts in the hot oil for 1 minute on each side or until golden brown. Turn the donuts out of the hot oil onto a cooling rack lined with paper towels. Once cool, dip donuts into glaze.
5. In order to make glaze, simply combine all ingredients (powdered sugar, extract and milk, and whisk). If the glaze is too thick for your liking, add 1 teaspoon of additional milk at a time until the glaze is to your liking. Once you have dipped the donuts in the glaze, return them back to the cooling rack to allow the glaze to set.
Recipe partially adapted from The Neely’s.
Easy breakfast sandwich you just cook in the broiler in a few minutes! Also great on a whole grain bagel.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!