Pumpkin Doughnuts
"Even though baking everything from scratch is my motto, I learned this quick version from a Japanese friend who uses store-bought buttermilk biscuit dough to make her Thai doughnuts. We'll keep this as our little secret...."
INGREDIENTS
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Vegetable oil for frying
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2 tubes buttermilk biscuits, such as Pillsbury Grands Buttermilk Biscuits
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2 cups regular cream cheese, such as Philadelphia
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2/3 cup granulated sugar
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Zest of 1 orange
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3/4 cup solid pack canned pumpkin
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1 tablespoon molasses
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1 teaspoon vanilla extract
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1/2 teaspoon cinnamon
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1/2 teaspoon ground ginger
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1/2 teaspoon kosher salt
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1/4 teaspoon freshly grated nutmeg
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2 cups granulated sugar
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2 teaspoons ground cinnamon
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1/8 teaspoon ground allspice
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Pinch ground cloves
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