These pumpkin frosted donuts, topped with Halloween sprinkles (or jimmies, as we say here in New England), simply scream October!
Dissolve yeast in warm water in KitchenAid mixer. Let sit for 5 minutes.
Add buttermilk, butter, sugar, baking powder, salt and 1 ½ cups of flour to start. Mix well.
Add in the remainder of the flour ½ cups at a time. Beat on high each time.
Flour a clean countertop and place dough on it. Knead the dough with your hands, sprinkling it with more flour as needed. Roll out dough until ½ inch thick.
Flour a donut cutter and cut donuts, putting the holes aside. When there is no more space to cut more, gather the dough scraps and holes, knead, and roll back out. You should be able to cut 12 total donuts.
Set the cut donuts on a floured surface and cover with a cloth napkin. Let rise for one hour.
When you have about 20 minutes left until the donuts are done rising, you can start making the pumpkin spice frosting.
In a dutch oven, heat 3 inches of vegetable oil to 375 degrees. Put donuts three at a time into the oil. Fry on each side for 1 ½ minutes. Use frying tongs to turn them over. When done frying, place them on a paper towel lined plate. Let all the donuts cool for at least 5 minutes.
Cream the butter in your KitchenAid mixer using the mixer paddle on high speed until fluffy.
Add ½ of the powdered sugar, egg white, and pumpkin pie extract and mix well. Then, add the remaining powdered sugar, molasses, half and half, and pumpkin pie spice. Beat on high.
Frost the donuts and garnish them with Halloween sprinkles and candy corn!