Pumpkin Doughnuts

Don't be intimidated by the word "doughnuts". These are easy to make and imbue the entire house with their aroma.

• 1 cup pumpkin puree (canned is just fine)
• 2 tsp. brown sugar
• 1 tsp. cinnamon
• ½ tsp. nutmeg
• ½ tsp. ground ginger
• 1 tsp. grated lemon zest
• ½ cup flour
• ½ tsp. baking powder
• ¼ cup water
• ¼ cup milk
• ¼ cup butter
• 3 eggs
• A lot of canola oil
• ¼ cup sugar mixed with 1 tsp. cinnamon

Combine pumpkin, sugar, cinnamon, nutmeg, ginger and lemon zest and set aside. Combine flour and baking powder and set aside. Heat milk, water and butter and bring to a simmer. Add flour mixture and stir until smooth. Cook on low heat. Take off heat. Add eggs one at a time, whisking vigorously after each addition. Stir in pumpkin mixture.

Now get ready to fry the doughnuts or you can refrigerate the mixture for 24 hours.

Heal oil 2" deep in a large deep skillet or use a deep fryer until shimmery. Prepare paper towels on plates to dry the doughnuts. Scoop batter by the spoonful into the hot oil. The dough balls will rise to the top. Flip until golden on all sides. Remove with slotted spoon and drain on paper towels. Sprinkle with the sugar-cinnamon mix. Eat right away.

Optional  caramel dipping sauce

• 1 cup sugar
• 6 tbsp. butter
• ½ cup sour cream

Heat sugar in heavy bottomed pan over medium heat until it melts. Stir occasionally for even melting. When sugar is amber color add butter and whisk until butter is melted. Remove from heat and slowly add sour cream. Cool off in pan before storing.