FRIED PUMPKIN DONUTS RECIPES

Steps:

• For the doughnuts: Preheat the oven to 350 degrees F.
• Whisk the flour, pumpkin pie spice, baking powder and salt together in a medium bowl.
• Beat the pumpkin puree, sugar, vegetable oil, butter, vanilla and eggs and together in another large bowl until smooth.
• Add the flour mixture to the pumpkin mixture and beat until just combined.
• Fill three 6-cup nonstick doughnut pans with the batter so that each mold is almost full. Smooth the tops with a moistened finger.
• Bake the doughnuts until a wooden pick inserted into the center comes out clean, about 15 minutes. Invert the doughnuts onto a cooling rack.
• For the topping: Stir the sugar and cinnamon together in a shallow bowl. Working one at a time, brush the doughnuts all over with butter, then dip them in the cinnamon sugar to coat. Serve warm or at room temperature.

Steps:

• Preheat oven to 400° and grease two donut pans. In a large bowl, whisk to combine flour, baking powder, salt, baking soda, and nutmeg if using. In a medium bowl, whisk to combine eggs, sugars, 1/2 cup milk, sour cream, butter, vegetable oil, and vanilla until smooth. Pour wet ingredients into dry ingredients and fold until just combined. (Some lumps are OK!) Using a piping bag or resealable plastic bag, pipe batter into donut pan, filling each well about 3/4 of the way full. Bake for 8 to 10 minutes, or until the tops appear dry and the undersides are golden. Let cool 5 minutes before turning out. Meanwhile, combine chocolate chips and remaining 1/4 cup milk in a microwave-safe bowl. Microwave at half power in 30-second increments, stirring after each round, until chocolate is completely melted. Dip or spread donuts with frosting, then add sprinkles. Let chocolate set 10 minutes before serving.