Autumn Pumpkin Doughnuts
- Yield 16 servings
"These pumpkin doughnuts are great to serve for Halloween parties along with a nice hot cup of mulled apple cider."
- 2 eggs, beaten
- 1 cup granulated sugar
- 1 cup canned pumpkin
- 1/3 cup buttermilk
- 2 tablespoons vegetable oil
- 4 cups sifted all-purpose flour
- 2 teaspoons baking powder
- 2 teaspoons salt
- 1 teaspoon ground nutmeg
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- 2 cups confectioner's sugar
- Vegetable oil for frying
- Combine the eggs and granulated sugar, and beat until fluffy. Combine the pumpkin, buttermilk, and oil. Beat into the egg mixture. Stir in the flour, baking powder, salt, nutmeg, cinnamon, and ginger. When well mixed, refrigerate the dough for at least 1 hour. This very soft and wet batter can be made the night before cooking.
- Turn the dough out onto a well-floured surface, roll to a thickness of 1/2 inch, and cut with a doughnut or cookie cutter into rings.
- Pour the vegetable oil into a heavy skillet to a depth of about 4 inches. Heat the oil until it reaches 375F. (You can use a candy thermometer to check the temperature.) Using a spatula, ease the doughnuts, two at a time, into the hot oil. When one side is golden and the doughnut floats to the surface of the hot oil, turn it with a spatula. When golden on both sides, turn the fried doughnuts onto absorbent paper towels. Coat with the confectioners’ sugar, and serve warm.
Tips From Our Test Kitchen: For best results, keep the oil temperature at a steady 375F.
— Recipe by Angie Biggs, Lyons, Ill.