Ingredients
-
3 1/2
-
1
-
1
-
1
-
1/2
-
1/2
-
1/4
-
3/4
-
2
-
2/3
-
2/3
-
1/2
-
1/2
-
-
Directions
Steps
|
1
Done
|
Resift Flour With Baking Powder, Soda, Salt, Cinnamon and Ginger Into Medium Bowl. |
|
2
Done
|
Cream Butter in Large Bowl Until Fluffy. |
|
3
Done
|
Gradually Add Cup Sugar and Beat Until Fluffy, About 6 Minutes. |
|
4
Done
|
Add Eggs, One at a Time, Beating Well After Each Addition. |
|
5
Done
|
Beat in Cup Dry Ingredients. |
|
6
Done
|
Add Pumpkin and Buttermilk and Mix Until Thoroughly Combined. |
|
7
Done
|
Add Remaining Dry Ingredients and Stir Until Just Blended (dough Will Be Slightly Sticky). |
|
8
Done
|
Cover and Refrigerate Atleast 3 Hours or Overnight. |
|
9
Done
|
Combine Brown Sugar and Cup Sugar in Paper Bag; Set Aside. |
|
10
Done
|
Roll Dough Out on Lightly-Floured Surface to Thickness of to 1/3 Inch. |
|
11
Done
|
Using Lightly-Floured 3 Inch Round Doughnut Cutter, Cut Out Doughnuts and Holes. |
|
12
Done
|
Transfer to Floured Board as They Are Cut. |
|
13
Done
|
Gather Up Scraps and Repeat. |
|
14
Done
|
Let Stand 10 Minutes. |
|
15
Done
|
Heat 4 Inches Oil in Deep Fryer to 360f. |
