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Pumpkin Doughnuts
1 egg
2/3 cup buttermilk
1/2 cup white sugar
1/4 cup brown sugar, packed
3 tablespoons butter melted
3/4 cup canned pumpkin
1 tablespoon baking powder
1 teaspoon cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1 teaspoon salt
3 1/2 cups sifted all purpose flour
Vegetable oil for frying
Preheat a deep fryer or heavy skillet with 3-4 inches of vegetable oil to a temperature of 375 degrees F. An electric skillet with heat control works well for donuts.
In a medium bowl beat the egg until foamy then beat in the buttermilk, sugar, brown sugar, butter and pumpkin. Next, stir in the baking powder, spices and salt.
Add flour 1/2 cup at a time until dough holds together and is not too wet. Add more or less flour as needed.
Turn dough onto a floured surface and roll to about 1/3 to 1/2-inch thickness. Using lightly floured donut cutter cut out as many donuts and donut holes as possible, re-rolling and re-cutting the scraps.
Fry doughnuts and holes in batches in the hot oil until lightly browned on one side, about 2-3 minutes. Do not crowd pan. Turn and cook an additional 1 to 2 minutes on the other side. (Holes will cook more quickly.) Remove donuts from oil with a slotted spoon and drain on paper towel lined cooling racks.
Serve donuts warm as is, or while still warm roll donuts in a mixture of 1/2 cup sugar mixed with 1 teaspoon cinnamon.
Makes about 18 doughnuts.
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