These fragrantly spiced doughnuts hit the spot. Agave syrup is the sweetener, and also makes for a shiny, sugar-free glaze to add sparkle.
Courtesy of Anna Olson
For the doughnuts, whisk the pumpkin, agave syrup, sour cream, egg, egg yolks and vanilla together. In a separate bowl, sift the flour, baking powder, baking soda, salt and spices together. Add the flour to the wet mixture and stir until evenly blended. Set the dough aside for 15 minutes to rest.
To cut the doughnuts, turn the dough out onto a floured surface and roll to ¾ -inch thickness. Cut doughnuts using a 3-inch cutter and cut a hole out of the centre of each. Re-roll any scraps (the holes can be re-worked into the dough, or fried as doughnut holes). Cover the doughnuts with a tea towel and let rest for 30 minutes.
Preheat vegetable oil to 375ºF in a tabletop fryer, or in a deep pot over medium high heat (fill the pot with 2 inches of oil). Carefully drop in a few doughnuts, leaving enough space so that they do not touch, and cook for 4 to 5 minutes, turning halfway through cooking. Lift the doughnuts onto a cooling rack with a paper-towel lined tray underneath to drain and cool and continue to cook the remaining doughnuts in batches. Allow the doughnuts to cool before glazing.
For the glaze, whisk the agave syrup, melted butter and vanilla together. Dip the doughnuts into the syrup and return to the cooling rack to set for 30 minutes before eating.