Pumpkin Buttermilk Doughnuts

Total Time: 25 mins Preparation Time: 20 mins Cook Time: 5 mins

Ingredients

• 3 1/2 cups sifted all-purpose flour
• 1 tablespoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1/2 teaspoon cinnamon
• 1/2 teaspoon ground ginger
• 1/4 cup butter, room temperature
• 3/4 cup sugar
• 2 large eggs
• 2/3 cup pumpkin puree
• 2/3 cup buttermilk
• 1/2 cup firmly packed brown sugar
• 1/2 cup sugar
• vegetable oil (for deep frying)

Recipe

• 1 resift flour with baking powder, soda, salt, cinnamon and ginger into medium bowl.
• 2 cream butter in large bowl until fluffy.
• 3 gradually add ¾ cup sugar and beat until fluffy, about 6 minutes.
• 4 add eggs, one at a time, beating well after each addition.
• 5 beat in ¼ cup dry ingredients.
• 6 add pumpkin and buttermilk and mix until thoroughly combined.
• 7 add remaining dry ingredients and stir until just blended (dough will be slightly sticky).
• 8 cover and refrigerate atleast 3 hours or overnight.
• 9 combine brown sugar and ½ cup sugar in paper bag; set aside.
• 10 roll dough out on lightly-floured surface to thickness of ¼ to 1/3 inch.
• 11 using lightly-floured 3 ½ inch round doughnut cutter, cut out doughnuts and holes.
• 12 transfer to floured board as they are cut.
• 13 gather up scraps and repeat.
• 14 let stand 10 minutes.
• 15 heat 4 inches oil in deep fryer to 360f.
• 16 add ¼ of doughnuts and holes and cook until golden-brown, turning once, about 5 minutes.
• 17 transfer to paper towels using slotted spoon and drain 3 minutes.
• 18 immediately transfer to paper bag with sugar and shake to coat.
• 19 arrange on racks.
• 20 repeat until all doughnuts have been fried and coated with sugar.
• 21 can be prepared 1 day ahead.
• 22 store airtight.