Pumpkin Doughnuts

Today was rainy and blustery. It is also the day where my cabin fever hit and we had no funds or places to go. What do I do instead? Make pumpkin donuts from scratch.
We have a dear friend who holds a doughnut party every August to ring in the school year. But Mr. K found himself going back to school this year and hasn't had the time to make his 500+ donuts of awesome. This recipe totally will be what ties us over until next year. These get 2 thumbs up from the whole clan. The texture is perfect. Light but not like Krispy Kremes.

So without further ado...

My substitutes are:
-1/2t of clove, nutmeg, & ginger powder instead of pumpkin spice.
-Kabocha pumpkin instead canned pumpkin.
-Truvia instead of sugar.

Recipe from Broma Bakery
http://bromabakery.com/2011/10/homemade-pumpkin-donuts.html

For the donuts:

3 1/2 cups all purpose flour
4 teaspoons baking powder
1 teaspoon salt
2 teaspoons pumpkin pie spice
1 cup sugar
2 tablespoons butter
2 eggs
2 teaspoons vanilla
1/2 cup buttermilk
1 cup pumpkin puree

For the buttermilk glaze:

3 cups powdered sugar
1/2 cup buttermilk
1/2 teaspoon vanilla

Canola oil for frying

In a large bowl, whisk together the flour, baking powder, salt, spice and sugar. Whisk together all of the remaining ingredients (except for the canola oil) in a second, medium bowl. Make a well in the center of the dry ingredients. Pour the wet ingredients into the dry ingredients, and stir them around the bowl until the mixture is well combined. Turn out onto a lightly floured surface, rolling the donut dough to approximately 1/4-1/2″ thick. (I know this will seem quite thin, but the donuts puff up immensely while frying). Cut with a doughnut cutter. (Or a wide bottle lid and a small medicine cup)

Meanwhile, whisk the glaze ingredients together in a small bowl until smooth.

Heat 2 inches of oil in a large skillet over medium-high heat. When the oil is hot, gently slide the donuts into the oil, frying on the first side until the edges of the doughnut are lightly browned, flip carefully and allow to cook on the other side until lightly browned. Remove and dunk immediately into buttermilk glaze. Allow to air dry on a cooling rack before serving.