Directions:

1. In a large bowl, beat together the butter and sugar until the mixture is crumbly, about 2 minutes.
2. Add eggs, one at a time, beat well after each addition.
3. Beat in vanilla extract.
4. In a medium bowl, combine flour, baking powder, salt, cinnamon, baking soda, ginger, cloves, and nutmeg.
5. In another bowl, whisk together the pumpkin and buttermilk.
6. Add flour mixture to the creamed butter and sugar mixture, alternating with the pumpkin/buttermilk mixture. Beating well after each addition.
7. Stir in cranberries. Cover and refrigerate donut batter overnight.

The Next Day:

1. 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.
2. 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.
3. In a shallow bowl, mix together the sugar, cinnamon, ginger, cloves, and nutmeg.
4. While donuts are still warm, roll in the spiced sugar mixture.

YIELD: 18 Donuts