RECIPE INGEDIENTS
1 egg
1 egg yolk
1 cup canned pumpkin puree
1/2 cup sugar
1/2 cup buttermilk
1/4 brown sugar
3 T unslated butter, melted
4 t baking powder
2 t pumpkin pie spice
1 t salt
1/2 t baking soda
3 cups sifted all-purpose flour
Fry in Vegetable Oil

Makes 18 doughnuts and holes

RECIPE DIRECTIONS
Whisk egg and egg yolk together. Add pumpkin, sugar, buttermilk, brown sugar, and butter; whisk until combined.Stir in baking powder, soda, pie spice and salt.
Fold in flour gradually until a dough forms. Cover and freeze for 15 minutes.

Heat 2″ oil to 375 F in a skillet, deep fryer or straight sided pan over medium.
Roll out dough to 1/2″ thick. and cut out doughnut with a 3″ and 1″ biscuit cutter. Transfer the cutouts to a floured baking sheet.

Fry doughnuts and holes in batches, about 3 minutes, turning once. Drain on paper lined baking sheet.

Finish with glaze.

GLAZE RECIPE
8 oz cream cheese, softened
1/2 cup butter, softened
1 t almond extract
3 cups powdered sugar
3 T milk