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Pumpkin Doughnuts
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2 eggs, beaten
1 cup sugar
2 tbl. oil
1/2 cup buttermilk
1 cup fresh pumpkin puree or canned pumpkin
4 cups flour
2 tsp. salt
4 tsp. baking powder
1/2 tsp. baking soda
1 tsp. nutmeg
1/2 tsp. cinnamon
1/4 tsp. ground ginger
powdered sugar, for coating
In A large bowl, 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 1/2-inch thickness. Use a donut
cutter to cut donuts.
Deep fry at 375°F. until brown on one side. Turn over. Brown other side.
Drain well on paper towels and roll in sugar.
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