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Sugar and Spice Pumpkin Doughnuts
2 tablespoons butter, softened
1/2 cup sugar
2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon baking soda
1/4 teaspoon ground ginger
1/8 teaspoon freshly grated nutmeg
1/8 teaspoon ground cloves
1/2 cup fresh roasted pumpkin puree
1/3 cup buttermilk
1 egg
1 egg yolk
1/2 teaspoon vanilla
2 cups all-purpose flour
Canola oil for deep-fat frying
Spiced Sugar
In a large bowl, beat butter with an electric mixer on medium to high seed for 30 seconds. Add the 1/2 cup sugar, baking powder, salt, cinnamon, baking soda, ginger, nutmeg, and cloves. Beat until combined, scraping sides of bowl occasionally. Beat in pumpkin, buttermilk, egg, egg yolk and vanilla until combined. Using a wooden spoon, stir in flour until well combined. Cover and chill 3 hours.
On a lightly floured surface, roll dough to a 1/2-inch thickness. Cut with floured 2-1/2-inch round cookie cutter, dipping cutter into flour between cuts. Reroll as necessary.
Fry doughnuts, 2 or 3 at a time, in deep, hot fat (365 degrees F) about 2-1/2 minutes or until golden, turning once. Using a slotted spoon, removed doughnuts from oil and drain on paper towels. Repeat with remaining doughnuts and doughnut holes. Coat warm doughnuts in Sugar and Spice mixture. Serve warm or at room temperature. Makes about 12 doughnuts plus holes.
Sugar and Spice In a small bowl, stir together 1/2 cup sugar, 2 teaspoons ground cinnamon, and 1 teaspoon freshly grated nutmeg or 1/2 teaspoon ground nutmeg.
ENJOY!
