Makes 8 (5 inch brains)
Best eaten freshly made
3/4 cup whole wheat flour
3/4 cup all purpose flour
1/4 cup sugar
1 1/2 teaspoons baking powder
1/2 teaspoon ground mace
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 large or extra large egg (1/4 cup)
1/2 cup pumpkin (canned or fresh-cooked and mashed)
1 1/2 cups milk (any type including soy)
Canola oil for frying
Granulated or powdered sugar for topping
Place a cooling rack over a cookie sheet to drain donuts.
In one bowl, mix all dry ingredients together. In another bowl, whisk remaining ingredients (except canola oil) together. Combine both bowls, mixing till smooth. Pour batter (in batches, if necessary) into a heat safe pitcher for easy pouring.
Put enough of the canola oil into a heavy pot so it’s one inch deep. Heat to 375 degrees or until a bit of batter sizzles and browns quickly.
When oil is hot, carefully pour about 1/3 cup batter into oil in a free form, squiggly circular pattern that’s 5 inches in diameter. Cook until bottom is very brown (about 3 minutes). Carefully turn donut to cook on other side. When very brown, remove to cooling rack to drain. Repeat with remaining batter.
When donuts have cooled slightly, sprinkle with granulated or powdered sugar.