Pumpkin Sufganiot (Donuts)

Pump Sufganiot

Finally, what we have all been waiting for…the crown jewel of  the Thanksgivukkah feast, Pumpkin Sufganiot!!  The are so easy to make. You may have to make several batches because they will disappear very quickly!

1 cup flour
2 tsp. baking powder
Pinch of salt
3 Tbls. of sugar
2 eggs or ½ cup egg substitute
½ cup part-skim ricotta cheese
½ cup canned pumpkin
½ tsp. vanilla
½ tsp. pumpkin spice
Vegetable oil
1. Combine eggs, sugar, ricotta cheese, pumpkin, vanilla and pumpkin spice in a mixing bowl. In a separate bowl combine flour, baking powder and salt. Gradually add flour mixture to pumpkin egg mixture stirring well to combine.
2. Over medium-high heat, heat a saucepan with ½” of vegetable oil to 375°F, using a candy thermometer to measure the temperature. Drop by tablespoonfuls (or small ice cream scoop) five donuts at a time. Cook for approximately 4 minutes until dark golden brown, remove and drain on paper towels. Continue until all batter is used up.
3. For glaze/dusting, mix confectioner’s sugar and spices. For dusting, sprinkle over hot donuts on all sides. For glaze, add ½ tsp. water at a time until a drizzle consistency is reached. Drizzle over hot donuts. Enjoy!!
For Glaze/Dusting:
¼ cup confectioner’s sugar
½ tsp. pumpkin spice
½ tsp. cinnamon


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