Pumpkin Spice Cake Doughnuts

PUMPKIN SPICE CAKE DOUGHNUTS

Who doesn't like doughnuts? And this recipe for Pumpkin Spice Cake Doughnuts is so delicious that you're probably going to want to eat them by the dozen.

Makes about 1 dozen

2	cups all-purpose flour, plus more for dusting
1½	teaspoons baking powder
¾	cup prepared pumpkin, or canned pumpkin purée
½	cup granulated sugar
2	large egg yolks
2	teaspoons pumpkin pie spice
¾	teaspoon kosher salt
½	teaspoon pure vanilla extract
	Peanut oil, for frying

Into a small mixing bowl, sift together the flour and baking powder. Set aside.

In the bowl of an electric mixer fitted with the paddle attachment, combine the pumpkin, sugar, egg yolks, pumpkin pie spice, salt, and vanilla extract. Mix on low speed until well combined. With the machine running on low, incorporate the reserved flour mixture, mixing just long enough to create a smooth, yet sticky dough. (Be careful not to overmix – doing so will make your doughnuts chewy.)

In a large stockpot, heat the peanut oil until it registers 375ºF on a deep-frying thermometer. Meanwhile, sift a heavy dusting of flour over a work surface. Place the dough in the center of the floured surface and sift another layer of flour over the dough. Using your hands, pat the dough out into a ⅜-inch thick round. With a well-floured 3½-inch doughnut cutter, cut out as many doughnuts as possible from the dough.

Working in batches, dust off any excess flour from the doughnuts and fry in the hot peanut oil until golden brown on both sides and cooked through, about 1½ minutes per side. Then, with a slotted spoon, remove the doughnuts from the oil and transfer to a wire rack to drain of excess oil. Serve or store in an airtight container for up to 3 days.