2 beaten eggs
2 tbsp. salad oil
1 c. canned pumpkin
1/2 c. buttermilk ( 1 cup for doughnut maker)
1 cup sugar
4 c. plain flour
1 tsp. nutmeg
1/4 tsp. ginger
2 tsp. salt
4 tsp. soda
1/2 tsp. cloves
1/2 tsp. cinnamon
Combine first 5 ingredients and beat until light and fluffy. Sift dry ingredients and stir into liquid mixture. Chill at least 1 hour. Turn out onto floured board. Pat out - do not roll - to 1/2 inch thickness. Cut with floured doughnut cutter. Drop into deep fat 375 degrees. Turn as soon as doughnuts rises to surface and cook until golden brown. Drain on absorbent paper towels. Makes 2 1/2 dozen.
**A doughnut/batter maker may be used instead of rolling out, which is what I used. Sprinkle with cinnamon and sugar while still warm or powdered sugar after cooled..
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