How can you lose with the combination of dough, cocoa, pumpkin and deep-frying? These chocolate pumpkin doughnuts are incredibly indulgent and are super easy to make – ready in 15 minutes or less. I love any dough that is deep-fried and it is pumpkin season …Canned pumpkins and fresh pumpkins are crop ping up everywhere , it is only natural to use it .
These pumpkin doughnuts are easy to make, use canned solid-pack pumpkin rather than fresh puree pumpkin to cut your down on your cooking time. The chocolate in this recipe gives it the right amount of kid appeal. Just enough…. but not too much to overshadow the pumpkin.You can replace the spices with a 1 teaspoon of pumpkin spice or just use any of the spice according to your preference.
The lemon glaze use for these doughnuts adds another dimension to this recipe- they are a Must. Switch it up with orange or lime – any citrus fruit works well too.
Of course doughnuts are mouthful of joy but should be eaten sparingly , that is , if you can muster the will power to stop at 5 or 6. Enjoy it !
- 2 cups Self rising flour
- 3 tablespoon cocoa powder
- 2-teaspoon baking powder
- ¾ cup granulated sugar
- ½-teaspoon salt
- 1 teaspoon grated orange
- ½ teaspoon cinnamon spice
- ½ teaspoon grated nutmeg
- ¼ teaspoon all spice
- ¾ cup pumpkin puree
- ⅓-cup milk (whole or 2%)
- 2 large eggs
- 2-teaspoon vanilla
- ¼ cup melted butter or vegetable oil
- Oil for deep-frying
- 1-cup powder sugar
- 2-tablespoon milk
- 11/2 teaspoon grated lemon
- In a medium bowl mix all the dry ingredients, flour baking powder, salt, sugar, grated orange, pumpkin, cinnamon allspice and nutmeg.
- Stir in the milk, eggs, vanilla and oil; mix well until everything has been fully incorporated. The batter should be smooth, thick and spoon able.
- In a large, sauce pan pour vegetable oil, until it is at least 3 inches (or about 5 centimeters) high (too little will result in flatter balls), and place on medium heat until oil is 375 degrees.
- I use my hands to scoop up the batter; you can do the same or use 2 spoons – one to scoop up the batter, and another spoon or spatula to drop it in the oil- in the shape of a ball. Do not overcrowd the pan. Do so in batches
- Fry for a few minutes until the bottom side is golden brown.
- Turn the ball over and fry for a few more minutes until the other side is golden brown.
- Use a large spoon or something like that to take it out of the oil. I usually place them on napkins right away to soak up some of the excess oil.
- Combine powder sugar, milk and grated lemon , adjust glaze to desire consistency .
- Pour over doughnuts and serve or roll in cinnamon sugar as soon as you remove from the pan