Posted by: macklinda Thu, 15 Jul 2004, at 5:47 a.m.
3/4 cup canned pumpkin
4 cups all-purpose flour
3 teaspoons baking powder
1 teaspoon baking soda
1/4 cup milk
1 teaspoon cinnamon
1/4 teaspoon ginger
1/4 teaspoon nutmeg
1/4 cup butter or margarine, softened
1 cup brown sugar
2 eggs (or egg whites from 4 eggs)
1 teaspoon vanilla
1/2 teaspoon salt
Combine flour, baking powder, baking soda, salt, cinnamon, nutmeg and ginger.
Cream butter or margarine with sugar in a mixing bowl. Beat in eggs, one at a
Stir vanilla and milk into pumpkin.
Add dry ingredients to egg mixture alternately with pumpkin mixture, beginning
and ending with dry ingredients. Cover dough and chill at least 1 hour.
Rollout dough on a floured board until about 1/3 inch thick. Cut shapes with a
3-inch doughnut cutter.
Fry 3 or 4 at a time in hot deep fat (about 375° F), turning to brown both
sides. Drain on paper towels.
Yield: About 18 doughnuts and 18 "holes."