Pastries: Pumpkin Donuts by Recipe Cottage

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	Pumpkin Donuts

		Pumpkin Doughnuts 3 1/2 cups sifted all purpose flour 1 tablespoon baking powder 1 teaspoon baking soda 1 teaspoon salt 1/2 teaspoon cinnamon 1/2 teaspoon ground ginger 1/4 cup butter, softened 3/4 cup sugar 2 eggs 2/3 cup canned solid pack pumpkin 2/3 cup buttermilk 1/2 cup maple sugar or firmly packed light brown sugar 1/2 cup sugar Vegetable oil (for deep frying) Sift flour with baking powder, soda, salt, cinnamon and ginger into medium bowl. Using eliectric mixer, cream butter in large bowl until fluffy. Gradually add 3/4 cup sgar and beat until fluffy. Add eggs, 1 at a time, beating well after each addition. Beat in 1/4 cup dry ingredients. Add pumpkin and buttermilk and mix thouroughly. Add remaining dry ingredients and stir until just blended (dough will be sticky). Cover and refrigerate at least 3 hours. Combine maple sugar and 1/2 cup sugar in paper bad. Set aside. Roll dough out on lightly floured surface to thickness of 1/4 to 1/3 inch. Using lightly floured 3 1/2 inch doughnut cutter (or 3-inch-round cookie cutter and 1-inch-round cookie cutter for center hole), cut out doughnuts and doughnut holes. Transfer to floured board. Let stand 10 minutes. Heat 4 inches oil in deep fryer or heavy large saucepan to 365F. Add 1/4 doughnuts and doughnut holes and cook until golden brown, turning once. Transfer to paper towels using slotted spoon and drain 3 minutes. Immediately transfer to paper bag containing sugar mixture. Shake to coat. Arrange on racks. Repeat process with remaining doughnuts and doughnut holes in 3 more batches.