Pumpkin Honey Doughnuts

2 teaspoons instant yeast

3 cups all-purpose flour

½ teaspoon salt

2 teaspoons pumpkin pie spice

½ cup warm water

1 can (15 ounces) pumpkin purée (not pumpkin pie filling)

1 egg

1/3 cup honey

2 tablespoons sugar

2 tablespoons lemon juice

1 teaspoon cinnamon

Vegetable oil, for frying

In a medium bowl, stir together the yeast, flour, salt and pumpkin pie spice. Stir in the water, pumpkin and egg until a thick, smooth batter forms. Cover with plastic wrap and allow to rest for 45 minutes.

In a small saucepan over medium heat, combine the honey, sugar, lemon juice and cinnamon. Bring to a boil and stir well. Remove from the heat.

In a large, deep skillet over medium-high, heat 1 inch of oil to 375 degrees. Working in batches, carefully drop the batter by the tablespoonful into the hot oil. A cookie or small ice cream scoop makes this easier. Turning occasionally, fry the doughnuts until deep golden brown all over and cooked through, about 5 minutes. Use a slotted spoon to transfer the fried doughnuts to a large bowl. Drizzle the honey syrup over the doughnuts and toss to coat. Repeat with remaining doughnuts. Serve immediately.

Makes three dozen.

Nutrition values per piece: 80 calories, 2.5 g fat (0 saturated), 12 g carbohydrate, 1 g fiber, 4 g sugar, 2 g protein, 5 mg cholesterol, 30 mg sodium.

Alison Ladman for The Associated Press