Pumpkin Spice Doughnuts

These are truly amazing. Even Mike, who I pumpkined out a few years ago loves these.

Source: Cuisine at Home, October 2008 Issue, page 31
1 egg
1 egg yolk
1 cup canned or fresh pumpkin puree
1/2 cup sugar
1/2 cup butter milk
1/4 cup brown sugar
3 tbsp unsalted butter, melted
4 tsp baking powder
2 tsp pumpkin pie spice
1 tsp salt
1/2 tsp baking soda
3 cups sifted all-purpose flour
Vegetable oil, enough to fry in

Whisk egg and yolk together in a large bowl until frothy. Add pumpkin, sugar, buttermilk, brown sugar, and butter; whisk until combined. Stir in baking powder, pie spice, salt, and soda. Fold flour in gradually until a stick dough forms; cover with plastic wrap and freeze for 15 minutes. Meanwhile, heat 2″ oil to 370°F in an electric skillet, deep fryer, or straight-sided pan over medium heat.

Pat out dough on a well floured surface to 1/2 inch thick, then cut with a 3″ and 1″ biscuit cutters dipped in flour. Transfer doughnuts and holes to a floured baking sheet using a spatula that has been dusted in flour. Fry doughnuts and holes in batches in the oil until browned, about 2 minutes, turning once (holes cook faster). Drain on a paper towel-lined baking sheet. Finish with sugar or glaze.

Apple Cider Glaze
1/4 cup apple cider
Pinch of salt
3 cups powdered sugar
heat cider and salt in small saucepan over low until hot. Off heat, whisk in powdered sugar until smooth. Dip cooled doughnuts in glaze and let stand about 5 minutes.

Cinnamon Sugar
1 cup sugar
1 tsp ground cinnamon (I used 2 tsp)
Mix sugar and cinnamon in a small paper bag. Toss doughnuts and holes in sugar mixture while hot.