Pumpkin doughnuts

Yield: 24 servings

Measure Ingredient
2 \N Eggs -- beaten
1 cup Sugar
2 tablespoons Oil
½ cup Buttermilk
1 cup Pumpkin, canned
4 cups Flour
2 teaspoons Salt
4 teaspoons Baking powder
½ teaspoon Baking soda
1 teaspoon Nutmeg
½ teaspoon Cinnamon
¼ teaspoon Ground ginger
\N \N Sugar for coating

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 ½ inch thickness.

Cut with a doughnut cutter.

Deep fry (375-degrees) until brown on one side. Turn over.

Brown other side. Drain well on paper towels and roll in sugar.

Recipe By :

From: Mike Key Date: 11-20-95 (14:33) (160) Fido: Recipes

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