Pumpkin Buttermilk Doughnuts

Recipe by evelynathens
READY IN: 25mins




  • Resift flour with baking powder, soda, salt, cinnamon and ginger into medium bowl.
  • Cream butter in large bowl until fluffy.
  • Gradually add ¾ cup sugar and beat until fluffy, about 6 minutes.
  • Add eggs, one at a time, beating well after each addition.
  • Beat in ¼ cup dry ingredients.
  • Add pumpkin and buttermilk and mix until thoroughly combined.
  • Add remaining dry ingredients and stir until just blended (dough will be slightly sticky).
  • Cover and refrigerate atleast 3 hours or overnight.
  • Combine brown sugar and ½ cup sugar in paper bag; set aside.
  • Roll dough out on lightly-floured surface to thickness of ¼ to 1/3 inch.
  • Using lightly-floured 3 ½ inch round doughnut cutter, cut out doughnuts and holes.
  • Transfer to floured board as they are cut.
  • Gather up scraps and repeat.
  • Let stand 10 minutes.
  • Heat 4 inches oil in deep fryer to 360F.
  • Add ¼ of doughnuts and holes and cook until golden-brown, turning once, about 5 minutes.
  • Transfer to paper towels using slotted spoon and drain 3 minutes.
  • Immediately transfer to paper bag with sugar and shake to coat.
  • Arrange on racks.
  • Repeat until all doughnuts have been fried and coated with sugar.
  • Can be prepared 1 day ahead.
  • Store airtight.