Pumpkin Doughnuts
Yield
2 dozenPrep
20 minCook
30 minReady
2 hrsTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | large |
eggs
beaten |
|
| 1 | cup |
sugar
|
|
| 2 | tablespoons |
vegetable oil
|
|
| ½ | cup |
buttermilk
|
|
| 1 | cup |
pumpkin
canned |
|
| 4 | cups |
all-purpose flour
|
|
| 2 | teaspoons |
salt
|
|
| 4 | teaspoons |
baking powder
|
|
| ½ | teaspoon |
baking soda
|
|
| 1 | teaspoon |
nutmeg
|
|
| ½ | teaspoon |
cinnamon
|
|
| ¼ | teaspoon |
ginger
ground |
|
| 1 | x |
sugar
for coating |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | large |
eggs
beaten |
|
| 237 | ml |
sugar
|
|
| 3E+1 | ml |
vegetable oil
|
|
| 118 | ml |
buttermilk
|
|
| 237 | ml |
pumpkin
canned |
|
| 946 | ml |
all-purpose flour
|
|
| 1E+1 | ml |
salt
|
|
| 2E+1 | ml |
baking powder
|
|
| 2.5 | ml |
baking soda
|
|
| 5 | ml |
nutmeg
|
|
| 2.5 | ml |
cinnamon
|
|
| 1.3 | ml |
ginger
ground |
|
| 1 | x |
sugar
for coating |
*
|
Directions
Beat eggs and sugar until light and fluffy.
Add oil, pumpkin and buttermilk.
Mix dry ingredients together and add to egg mixture.
Chill 1 hour.
Turn out on floured board and roll to ½ inch thickness.
Cut with a doughnut cutter.
Deep fry until brown on one side.
Turn over.
Brown other side. Drain well on paper towels and roll in sugar.
