Pumpkin Spice Doughnuts
 
Makes 12
Ingredients
  • ¾ cup plus 2 tablespoons pumpkin purée
  • ½ cup plus 3 tablespoons firmly packed light brown sugar, divided
  • ⅓ cup plus 1⁄4 cup granulated sugar, divided
  • ⅓ cup sour cream, room temperature
  • ⅓ cup vegetable oil
  • 1 large egg, room temperature
  • 1 egg yolk, room temperature
  • ¼ cup unsalted butter, melted and divided
  • 1 teaspoon vanilla extract
  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • 2 teaspoons pumpkin pie spice, divided
  • ¾ teaspoon kosher salt
  • ¼ teaspoon baking soda
Instructions
  1. Preheat oven to 325°. Spray 2 (6-well) doughnut pans with baking spray with flour.
  2. In a large bowl, whisk together pumpkin purée, 1⁄2 cup plus 1 tablespoon brown sugar, 1⁄3 cup granulated sugar, sour cream, oil, egg, egg yolk, 2 tablespoons melted butter, and vanilla.
  3. In a medium bowl, whisk together flour, baking powder, 1 teaspoon pie spice, salt, and baking soda. Gradually whisk flour mixture into pumpkin mixture just until smooth and well combined.
  4. Place batter into a piping bag; cut a 3⁄4-inch opening in tip. Pipe batter into prepared wells. Firmly tap pan on countertop several times to spread batter and release any air bubbles.
  5. Bake until a wooden pick inserted near centers comes out clean, 15 to 20 minutes. Let cool in pan for 15 minutes. Invert doughnuts onto a wire rack and let cool completely.
  6. In a small bowl, stir together remaining 1⁄4 cup granulated sugar, remaining 2 tablespoons brown sugar, and remaining 1 teaspoon pie spice. Brush cooled doughnuts with remaining 2 tablespoons melted butter; generously sprinkle with sugar mixture, pressing gently to adhere, if needed. Serve immediately.
Recipe by Taste of the South at https://tasteofthesouthmagazine.com/pumpkin-spice-doughnuts/