Cake doughnut style. Pretty good. They look a bit like terds.
1. Whisk egg and yolk together in a large bowl until frothy. Add pumpkin,sugar, buttermilk, brown sugar, and butter; whisk until combined. Stir inbaking powder, pie spice, salt and soda
2. Fold flour in gradually until a sticky dough forms; cover with plasticwrap and freeze 15 minutes. Meanwhile, heat 2" oil to 350 in deep fryer orskillet.
3. Pat out dough on a well-floured surface to 1/2" thick, then cut with 3"and 1" biscuit cutters dipped in flour. Transfer doughnuts and holes to afloured baking sheet using a spatula that's dusted in flour.
4. Fry doughnuts and holes in batches in the oil until browned, about 3minutes, turning once. (holes will cook faster) Drain on a towel linedbaking sheet. Finish with cinnamon sugar
Nutrition (calculated from recipe ingredients)---------------------------------------------- Calories: 144 Calories From Fat: 25 Total Fat: 2.8g Cholesterol: 28.5mg Sodium: 1261mg Potassium: 71.3mg Carbohydrates: 26.6g Fiber: 1.1g Sugar: 9.4g Protein: 3.1g
Recipe Source: Cuisine at home - October 2008
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Serving Size: 1 Serving (58g) | ||
Recipe Makes: 18 Servings | ||
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Calories: 145 | ||
Calories from Fat: 42 (29%) | ||
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Amt Per Serving | % DV | |
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Total Fat 4.6g | 6 % | |
Saturated Fat 2.7g | 13 % | |
Monounsaturated Fat 1.2g | ||
Polyunsanturated Fat 0.3g | ||
Cholesterol 32.4mg | 10 % | |
Sodium 212.4mg | 7 % | |
Potassium 74.5mg | 2 % | |
Total Carbohydrate 22.9g | 7 % | |
Dietary Fiber 1.9g | 7 % | |
Sugars, other 21g | ||
Protein 3.1g | 4 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 145
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