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Print this Recipe    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.

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