You are here: Home » Recipes » Autumn Pumpkin Doughnuts Autumn Pumpkin Doughnuts Recipe by American Profile Yield 16 servings PrintEmail "These pumpkin doughnuts are great to serve for Halloween parties along with a nice hot cup of mulled apple cider." Ingredients 2 eggs, beaten1 cup granulated sugar1 cup canned pumpkin1/3 cup buttermilk2 tablespoons vegetable oil4 cups sifted all-purpose flour2 teaspoons baking powder2 teaspoons salt1 teaspoon ground nutmeg1/2 teaspoon ground cinnamon1/4 teaspoon ground ginger2 cups confectioner's sugar Vegetable oil for frying Instructions 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.