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1/2 C. brown sugar
1 tsp. ground cinnamon
1 C. prepared canned pumpkin
1/2 C. milk
2 lg. eggs, beaten
Powdered sugar (to sprinkle on finished donuts)
4 C. all-purpose flour, sifted
5 tsp. Clabber Girl Baking Powder
1 tsp. salt
1/4 C. melted butter
1 tsp. ground nutmeg
1 C. granulated sugar
1/2 tsp. ground ginger
Preheat oil in deep fryer.
Cream together butter and sugars; add pumpkin and beaten eggs; set aside. In a separate bowl combine dry ingredients including spices. Add to creamed mixture alternately with milk, and mix until combined. Chill dough for at least 2 hours.
Roll out dough to about a 1/2-inch thickness. Cut with doughut cutter, and fry in deep fryer for about 1 minute on each side.
Drain on paper towels, transfer to platter and sprinkle with powdered sugar.
Makes about 3 dozen doughnuts.
1/2 C. brown sugar
1 tsp. ground cinnamon
1 C. prepared canned pumpkin
1/2 C. milk
2 lg. eggs, beaten
Powdered sugar (to sprinkle on finished donuts)
4 C. all-purpose flour, sifted
5 tsp. Clabber Girl Baking Powder
1 tsp. salt
1/4 C. melted butter
1 tsp. ground nutmeg
1 C. granulated sugar
1/2 tsp. ground ginger
Preheat oil in deep fryer.
Cream together butter and sugars; add pumpkin and beaten eggs; set aside. In a separate bowl combine dry ingredients including spices. Add to creamed mixture alternately with milk, and mix until combined. Chill dough for at least 2 hours.
Roll out dough to about a 1/2-inch thickness. Cut with doughut cutter, and fry in deep fryer for about 1 minute on each side.
Drain on paper towels, transfer to platter and sprinkle with powdered sugar.
Makes about 3 dozen doughnuts.