Pumpkin Donuts

Ingredients

• 1 cup pureed pumpkin
• 2/3 cup packed light brown sugar
• 1/4 cup buttermilk
• 2 Tablespoons vegetable oil
• 1 large egg
• 3 cups all-purpose flour
• 2 teaspoons ground cinnamon, divided
• 1 teaspoon salt
• 1/4 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• Pinch ground allspice
• 1 cup sugar

Directions

1. With a mixer on medium speed, beat pumpkin, brown sugar, buttermilk, oil and egg until blended.
2. Gradually stir in flour, 1 teaspoon ground cinnamon, salt, ginger, nutmeg and allspice until well blended. Refrigerate 30 minutes.
3. Heat oil in deep fryer with basket to 375ºF.
4. Roll dough to 3/8-inch thickness on floured surface. Using a floured donut cutter, cut donuts. Gather pieces, roll and cut again. Repeat cutting and rolling with remaining dough.
5. Carefully, lower donuts into deep fryer. Cook 1 minute and turn over. (Donuts will raise to the surface before 1 minute.)
6. Cook an additional minute. Remove to a wire rack lined with paper towels. Cool 5 minutes.
7. Shake sugar and remaining 1 teaspoon cinnamon in a resealable plastic bag to combine. Add donuts, two at a time to bag. Seal bag and shake until donuts are coated with cinnamon-sugar mixture.

Serves: 16