Pumpkin Buttermilk Doughnuts

These are a favourite 'cake' doughnut. Wonderful flavour from the pumpkin and spices and the tender crumb and tang provided by buttermilk. If your family is like mine, they'll be gone before you've finished making them! The dough has to 'rest' for atleast 3 hours or overnight - so i like to make them the night before for a special breakfast.

Steps

Resift flour with baking powder , soda , salt , cinnamon and ginger into medium bowl.

Cream butter in large bowl until fluffy.

Gradually add cup sugar and beat until fluffy , about 6 minutes.

Add eggs , one at a time , beating well after each addition.

Beat in cup dry ingredients.

Add pumpkin and buttermilk and mix until thoroughly combined.

Add remaining dry ingredients and stir until just blended.

Cover and refrigerate atleast 3 hours or overnight.

Combine brown sugar and cup sugar in paper bag.

Set aside.

Roll dough out on lightly-floured surface to thickness of to 1 / 3 inch.

Using lightly-floured 3 inch round doughnut cutter , cut out doughnuts and holes.

Transfer to floured board as they are cut.

Gather up scraps and repeat.

Let stand 10 minutes.

Heat 4 inches oil in deep fryer to 360f.

Add of doughnuts and holes and cook until golden-brown , turning once , about 5 minutes.

Transfer to paper towels using slotted spoon and drain 3 minutes.

Immediately transfer .

Ingredients

all-purpose flour, baking powder, baking soda, salt, cinnamon, ground ginger, butter, sugar, eggs, pumpkin puree, buttermilk, brown sugar, vegetable oil