Pumpkin Shaggy Donuts

If you have an extra can of pureed pumpkin in your pantry, this post is for you!  If you don’t have can of pumpkin, go buy one so this post can be for you, too.

I know Halloween is long gone, but that is when this recipe was invented, so that’s where we’ll start.  Our Halloween tradition is to stay home and make donuts, and then eat donuts and sip cider while watching a movie.  The kids are always more than happy to go this route than to truck around a neighborhood across town collecting mediocre candy.  This year we were very busy during the day (we have a cross country runner in the house), so some of us didn’t get home until after suppertime.  We still wanted to make donuts, but I didn’t have time to make any batter or dough that required rising or refrigeration.  I had to come up with something very simple, so I gathered a few ingredients and this is what we got.

Pumpkin Shaggy Donuts

2 cups Bisquick (click HERE for my Bisquick copy-cat recipe)

1 teaspoon pumpkin pie spice

2/3 cup pumpkin puree

1/3 cup milk

Mix all ingredients together to form a “shaggy” batter.  Drop by the tablespoonful into hot oil and fry until golden brown.  Remove from oil onto paper towels to drain.  Drizzle with icing.  This recipe makes around 30 donuts.

Donut Icing

2 Tablespoons butter, melted

1 cup powdered sugar

1 teaspoon vanilla extract

1-3 Tablespoons milk (one tablespoon at a time!)

Stir together the butter, powdered sugar, and vanilla.  Add milk one tablespoon at a time, stirring well after each addition, until you reach a pourable consistency.  Drizzle the icing over the donuts.  This recipe makes enough icing for the shaggy donuts.

Whenever I make up a new recipe, it’s always a gamble, but I absolutely LOVE it when it turns out this good.  The outside of the donut is crispy and the inside is light and pumpkinny.  (That’s a word if I want it to be.)  And the icing is…well, “the icing on the cake” so to speak.  It really puts this whole thing over the top!