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Ingredients
| all-purpose flour (sifted): 3 1/2 cups |
| baking powder: 1 Tbl |
| baking soda: 1 tsp |
| salt: 1 tsp |
| ground cinnamon: 1/2 tsp |
| ground ginger: 1/2 tsp |
| salted butter: 1/4 cup (room temperature) |
| granulated sugar: 3/4 cup |
| eggs: 2 (large) |
| pumpkin puree: 2/3 cup |
| buttermilk: 2/3 cup |
| light brown sugar (packed): 1/2 cup (firmly packed) |
| granulated sugar: 1/2 cup |
| vegetable oil |
Pumpkin Buttermilk Doughnuts
Credit: Food.com
User rating:
-
Prep Time
20 min -
Cook Time
5 min -
Servings
18 serving(s)
Tags
- Resift flour with baking powder, soda, salt, cinnamon and ginger into medium bowl.
- Cream butter in large bowl until fluffy.
- Gradually add ¾ cup sugar and beat until fluffy, about 6 minutes.
- Add eggs, one at a time, beating well after each addition.
- Beat in ¼ cup dry ingredients.
- Add pumpkin and buttermilk and mix until thoroughly combined.
- Add remaining dry ingredients and stir until just blended (dough will be slightly sticky).
- Cover and refrigerate atleast 3 hours or overnight.
- Combine brown sugar and ½ cup sugar in paper bag; set aside.
- Roll dough out on lightly-floured surface to thickness of ¼ to 1/3 inch.
- Using lightly-floured 3 ½ inch round doughnut cutter, cut out doughnuts and holes.
- Transfer to floured board as they are cut.
- Gather up scraps and repeat.
- Let stand 10 minutes.
- Heat 4 inches oil in deep fryer to 360F.
- Add ¼ of doughnuts and holes and cook until golden-brown, turning once, about 5 minutes.
- Transfer to paper towels using slotted spoon and drain 3 minutes.
- Immediately transfer to paper bag with sugar and shake to coat.
- Arrange on racks.
- Repeat until all doughnuts have been fried and coated with sugar.
- Can be prepared 1 day ahead.
- Store airtight.