Audrey McGinnis with Every Girl Gourmet returns to Good Day to make pumpkin spice donuts. She says you can make them easily at home.
Spiced Pumpkin Donuts
2 Tbs. unsalted butter, softened
½ cup sugar
2 tsp. baking powder
½ tsp. salt
¼ tsp. baking soda
1 tsp. pumpkin pie spice*
½ cup canned pumpkin (not pie filling)
1/3 cup buttermilk, room temp.
1 egg, room temp
1 egg yolk, room temp
2 tsp. vanilla
2 cups AP flour
Vegetable oil for frying
In a large mixing bowl, beat butter with a mixer on medium to high for 30 seconds. Add sugar and mix well. Meanwhile, sift together flour with powder, salt, soda, and pumpkin pie spice. Set aside. Add egg and egg yolk and mix till just combined. Scrape sides of bowl occasionally. Add vanilla and pumpkin and mix well. Add flour and buttermilk, alternating and finishing with flour. Cover and chill 3 hours.
On a lightly floured surface, roll dough to a 1/2inch thickness. Cut with a floured 2 ½ inch doughnut cutter, dipping cutter into flour between cuts. Reroll and cut as necessary.
Heat oil in a large Dutch oven or stock pot to 365* and fry donuts 2-3 at a time for 2 ½ minutes or until golden brown, turning once. Using a slotted spoon, remove doughnuts from oil and drain on paper towels. Repeat with remaining donuts and doughnut holes. Coat warm doughnuts in spiced sugar, cream cheese frosting or spiced glaze. Serve warm or at room temperature. Makes 12 doughnuts.
To store: Place doughnuts in an airtight container. Store at room temperature for up to 24 hours.
*Spiced Glaze: In a small bowl, mix together 1 cup powdered sugar, 1 tsp. ground cinnamon and ¼ tsp. nutmeg. Add milk, 1 Tbs. at a time until desired consistency is reached. Dip warm doughnut into glaze and place on a cooling rack to set.
*Cream Cheese Frosting: Cream 4 oz. softened cream cheese with 2 Tbs. unsalted, softened butter. Add 2 cups of powdered sugar and ½ tsp. vanilla and mix well. Dip doughnuts in frosting and set on cooling rack to set.