Pumpkin Doughnuts

Pumpkin Doughnuts

2 eggs, beaten

1 C. sugar

2 T. oil

1/2 C. buttermilk

1 C. pumpkin puree

4 C. flour

2 t. salt

4 t. baking powder

1/2 t. baking soda

1 t. nutmeg

1/2 t. cinnamon

1/4 t. ground ginger

powdered sugar for coating

Beat eggs and sugar until light and fluffy. Add oil, pumpkin and buttermilk.

Mix dry ingredients together and add to egg mixture. Chill 1 hour.

Turn out on floured board and roll to 1/2-inch thickness. Use a donut cutter to cut donuts.

Deep fry at 375°F. until brown on one side. Turn over. Brown other side. Drain well on paper towels and roll in sugar.

Yield: 24