Pumpkin Cranberry Donuts
Perfect for fall! These cake donuts are loaded with flavor then rolled in a spiced sugar mixture.
Ingredients:
3 tbsp. butter, softened
1 cup sugar
2 eggs
1 tsp. pure vanilla extract
3-1/2 cups all-purpose flour
2 tsp. baking powder
1 tsp. salt
1 tsp. ground cinnamon
1/2 tsp. baking soda
1/2 tsp. ground ginger
1/4 tsp. ground cloves
1/8 tsp. ground nutmeg
1 cup canned pumpkin
1/2 cup buttermilk
2 cups coarsely chopped cranberries, fresh or frozen
Oil for deep frying
SPICED SUGAR:
1 cup sugar
3/4 tsp. ground cinnamon
1/4 tsp. ground ginger
1/8 tsp. ground cloves
Dash ground nutmeg
Directions:
- In a large bowl, beat together the butter and sugar until the mixture is crumbly, about 2 minutes.
- Add eggs, one at a time, beat well after each addition.
- Beat in vanilla extract.
- In a medium bowl, combine flour, baking powder, salt, cinnamon, baking soda, ginger, cloves, and nutmeg.
- In another bowl, whisk together the pumpkin and buttermilk.
- Add flour mixture to the creamed butter and sugar mixture, alternating with the pumpkin/buttermilk mixture. Beating well after each addition.
- Stir in cranberries. Cover and refrigerate donut batter overnight.
The Next Day:
- Turn dough out onto a lightly floured surface; roll to 1/2-in. thickness. Cut with a floured 2-1/2-in. doughnut cutter. Re-roll any scraps.
- In a deep fryer or electric skillet, heat oil to 375° F. Fry donuts, a few at a time, until both sides are golden brown. Drain on paper towels.
- In a shallow bowl, mix together the sugar, cinnamon, ginger, cloves, and nutmeg.
- While donuts are still warm, roll in the spiced sugar mixture.
YIELD: 18 Donuts
Microformatting by hRecipe.
How to Make Pumpkin Cranberry Donuts
Beat butter and sugar about 2 minutes, until crumbly.
Add eggs one at a time, beating well after each addition. Beat in vanilla.
Combine flour, baking powder, salt, cinnamon, baking soda, ginger, cloves, and nutmeg.
Chop fresh or frozen cranberries.
Add flour mixture to the creamed butter and sugar mixture alternately with the pumpkin and buttermilk mixture; beat well after each addition. Stir in chopped cranberries. Cover and refrigerate overnight.
Heat oil to 375° F in an electric skillet or Deep Fryer
While oil is heating, roll out dough to 1/2″ thickness. Cut with a floured donut cutter. Fry a few donuts at a time until golden brown on both sides. Drain on paper towels.
Combine sugar, cinnamon, ginger, cloves, and nutmeg. While still warm, roll donuts in the spiced sugar mixture.
