Ingredients for Country Inn Pumpkin Doughnuts
- 2 large eggs
- 1 ½ cups granulated sugar (¾ cup for the batter, ¾ cup for coating)
- ½ cup vegetable oil
- 1 cup buttermilk
- Fresh Pumpkin Puree
- Flour
- Salt
- Baking Powder
- Baking Soda
- Nutmeg
- Cinnamon
- Ground Ginger
- Powdered Sugar
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How to Make Country Inn Pumpkin Doughnuts
- Preheat your oil to 375°F (190°C).
- In a large bowl, beat 2 large eggs and ¾ cup granulated sugar until light and fluffy.
- Add ½ cup vegetable oil, 1 (15 ounce) can pumpkin puree, and 1 cup buttermilk. Mix well.
- In a separate bowl, whisk together 3 cups all-purpose flour, 2 teaspoons baking powder, 1 teaspoon baking soda, 1 teaspoon ground cinnamon, ½ teaspoon ground ginger, ½ teaspoon ground cloves, and ½ teaspoon ground nutmeg.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Cover the bowl and chill the dough in the refrigerator for at least 1 hour (or up to overnight).
- Lightly flour a clean work surface. Turn the dough out onto the surface and roll it to ½-inch thickness.
- Use a donut cutter (or a biscuit cutter and a smaller round cutter to create the hole) to cut out the doughnuts.
- Carefully place the doughnuts into the preheated oil, frying a few at a time to avoid overcrowding.
- Fry for 1-2 minutes per side, or until golden brown and cooked through.
- Remove the doughnuts from the oil and place them on a wire rack or plate lined with paper towels to drain excess oil.
- While still warm, toss the doughnuts in ¾ cup granulated sugar.
Nutrition Information (Approximate per serving)
Sodium
12 g
Sugar
35g
Fat
1g
Carbs
8g
Recipe Tags (Choose a tag and find related recipes!)
Weeknight Time To Make Course Main Ingredient Cuisine Preparation Occasion North American For Large Groups Healthy Breads Breakfast Desserts Vegetables American Fall Holiday Event Kid Friendly Cakes Deep Fry Dietary Seasonal Low Saturated Fat Northeastern United States Low In Something Number Of Servings Technique 4 Hours Or Less
