Pumpkin Donuts with Spiced Sugar

Donuts Spiced Sugar

3-1/2 cups all purpose flour
4 tsp baking powder
1/2 tsp baking soda
1 tsp salt
1 tsp ground cinnamon
1/2 tsp ground ginger

1/4 tsp ground cloves
1/8 tsp ground nutmeg
1 cup sugar
3 Tbsp butter, softened
2 eggs

1 tsp vanilla
1/2 cup plus 1 Tbsp buttermilk
1 cup cooked, mashed Pumpkin Valley Farms pumpkin puree
Canola oil (for deep-frying)

 2 cups sugar
1-1/2 tsp cinnamon
1/2 tsp ground ginger
1/4 tsp ground cloves
1/8 tsp ground nutmeg

1. Whisk together flour, baking powder, baking soda, salt and spices in a medium bowl. In a large bowl, cream together butter and sugar. Beat in eggs one at a time. Add in vanilla, buttermilk and pumpkin. Gently stir in flour mixture until fully incorporated. Cover bowl is plastic wrap and refrigerate at leat 3 hours.Sprinkle two baking sheets with flour. Working with 1/3 of the dough at a time, press the chilled dough out, on a lightly floured surface, to about 1/2-2/3 inch (2 cm) thickness. Using a 2 1/2 inch diameter round biscuit cutter, cut out rounds and place on a baking sheet. Use a 1 inch cutter to remove the center of the round, and set the dount hole on the baking sheet as well.
2. In a large sauce pan, heat 2-3 inches of oil to 365F/185C. Make a thick stack of paper towels to drain the donuts on. Working one or two at a time, fry the donuts until golden brown, about 1 minute per side. You may fry the donut holes in groups of 4 or 5. Check the temperature to make sure it remains constant. Remove dough to drain and cool thoroughly on paper towels.
3. In bowl, whisk together sugar and spices. Coat donuts and donut holes in sugar mixture.

More recipes: Traditional Pumpkin Pie : Peanut Butter Pumpkin Bread