Pumpkin doughnuts
24 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | 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 |
| Sugar for coating | ||
Directions
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