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