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"I went to a restaurant that serves 'breakfast at any time'. So I ordered French Toast during the Renaissance."--Steven Wright

Pumpkin Doughnuts Recipe

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This recipe for Pumpkin Doughnuts is from Our Families Cooking with Love, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
3 large eggs
1 c sugar
3 T butter, melted
1 1/2 tsp vanilla
1 c pumpkin puree
1 tsp baking soda
1/2 c buttermilk or plain yogurt
3 1/2 c flour
1/2 tsp salt
2 tsp baking powder
2 tsp cinnamon
3/4 tsp nutmeg
3/4 tsp ginger
1/4 tsp cloves
1/4 tsp cardamon
peanut or canola oil for frying
cinnamon sugar for glaze

Directions:
Directions:
In a large bowl; beat eggs and sugar on high speed until light and fluffy. Beat in butter and vanilla. Add pumpkin. Dissolve baking soda in the buttermilk or yogurt; beat into the egg mixture.

In a separate bowl; whisk together flour, salt, baking powder, cinnamon, nutmeg, ginger, cloves and cardamon. Add to egg mixture and mix on low speed until just blended. Refrigerate mixture at least 30 minutes or up to several days.

On a lightly floured surface, dust dough with flour, then roll or pat out with floured hands to 1/4 inch thickness. Cut doughnuts in desired shapes.

In a Dutch oven or electric frying pan; heat oil to 350º.

Gently add doughnuts to the hot oil without overcrowding, cook 1 minute, turn them over and cook an additional minute. Remove with a slotted spoon to cooling racks set-up over cookie sheets to drain. When still warm roll in cinnamon sugar.

Number Of Servings:
Number Of Servings:
20 doughnuts.

 

 

 

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