2 Tbsp. butter, at room temperature
1/2 cup sugar
1 large egg
1 tsp. vanilla extract
1/2 cup canned pure pumpkin
2 cups all- purpose flour
2 tsp. baking powder
1/2 tsp. ground cinnamon
1/4 tsp. ground ginger
1/4 tsp. salt
1/4 cup buttermilk or sour milk
canola oil (for frying)
In a large bowl, beat the butter and sugar until well blended; beat in the egg and vanilla, then pumpkin puree. In a small bowl, stir together the flour, baking powder, cinnamon, ginger and salt and add half to the butter mixture, beating just until combined. Beat in the buttermilk, then the remaining flour mixture.
Cover and let the dough sit for an hour. When ready to make doughnuts, heat a couple inches of canola oil in a heavy pot until hot but not smoking (about 365ËšF on a candy or deep fry thermometer); on a floured surface roll or pat the dough out 1/2-inch thick and cut with a doughnut cutter. Cook a couple at a time for a minute per side, until golden. Transfer to paper towels to drain.
If you like, toss warm doughnuts in cinnamon-sugar, or dip in a glaze made with 1 cup icing sugar and 2 Tbsp. cream or maple syrup.
Adapted from; Bon Appétit[addthis tool="addthis_inline_share_toolbox"] Share to Print