
1. In a large bowl, beat butter with an electric mixer on medium to high seed for 30 seconds. Add the 1/2 cup sugar, baking powder, salt, cinnamon, baking soda, ginger, nutmeg, and cloves. Beat until combined, scraping sides of bowl occasionally. Beat in pumpkin, buttermilk, egg, egg yolk and vanilla until combined. Using a wooden spoon, stir in flour until well combined. Cover and chill 3 hours.
2. On a lightly floured surface, roll dough to a 1/2-inch thickness. Cut with floured 2-1/2-inch doughnut cutter, dipping cutter into flour between cuts. Reroll as necessary.
3. Fry doughnuts, 2 or 3 at a time, in deep, hot fat (365 degrees F) about 2-1/2 minutes or until golden, turning once. Using a slotted spoon, removed doughnuts from oil and drain on paper towels. Repeat with remaining doughnuts and doughnut holes. Coat warm doughnuts in Spiced Sugar. Serve warm or at room temperature. Makes about 12 doughnuts plus holes.
Spiced Sugar: In a small bowl, stir together 1/2 cup sugar, 2 teaspoons ground cinnamon, and 1 teaspoon freshly grated nutmeg or 1/2 teaspoon ground nutmeg.
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Thanks for all the great tips, everyone! As for scwermerw's comment - "schwermerw says: I don't like it when you see a recipe you like you have to click on it twice before you see the actually recipe." For the record, double clicking is a preferences set on YOUR computer, not the website. Look in your settings and change it.
11/23/2009 03:17:17 PM Report AbuseI do find pumpkin donut dough to be on the soft side. I usually mix all of the stated flour with the mixer, then hand mix 1/4 cup more. I can get away with 1/2 hour in the freezer, as long as I return the bowl to the freezer while I'm rolling out. I am always amazed that I can roll the dough to 1/2 inch, but after frying the donuts have expanded to normal thickness. This is a good size batch.I got 18 whole donuts from it. That way, they'll be gone before they even think about drying out!
11/21/2009 09:32:30 PM Report AbuseI made the recipe as is. It is a softer dough but handled in smaller batches and kept cold kept the dough very workable. I did not need to add any more flour. The doughnuts were light and delicious. Probably due to the wetter dough.
11/15/2009 11:14:06 AM Report AbuseThe only thing I found to be wrong is that I used the 2 cups of flour and still dough was very wet after 3 hours in fridge. Had to add about another cup so I could roll it out and cut it without sticking on everything. After that the doughnuts were great!!!
11/2/2009 12:20:43 AM Report Abuse