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Pumpkin-Cranberry Cake Doughnuts

 Pumpkin-Cranberry Cake Doughnuts
Pumpkin and cranberry really say holiday in these moist, spiced-filled doughnuts. They are so good…try not to eat them all in one sitting. —Carolyn Cope, Allston, Maryland
18 ServingsPrep: 40 min. Cook: 5 min.

Ingredients

  • 3 tablespoons butter, softened
  • 1 cup sugar
  • 2 Eggland's Best Eggs
  • 1 teaspoon vanilla extract
  • 3-1/2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 1/8 teaspoon ground nutmeg
  • 1 cup canned pumpkin
  • 1/2 cup buttermilk
  • 2 cups fresh or frozen cranberries, coarsely chopped
  • Oil for deep-fat frying
  • SPICED SUGAR:
  • 1 cup sugar
  • 3/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground ginger
  • 1/8 teaspoon ground cloves
  • Dash ground nutmeg

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Pumpkin-Cranberry Cake Doughnuts (continued)

Directions

  • In a large bowl, beat butter and sugar until crumbly, about 2
  • minutes. Add eggs, one at a time, beating well after each addition.
  • Beat in vanilla.
  • Combine the flour, baking powder, salt, cinnamon, baking soda,
  • ginger, cloves and nutmeg. Combine pumpkin and buttermilk. Add flour
  • mixture to the creamed mixture alternately with buttermilk mixture,
  • beating well after each addition. Stir in cranberries. Cover and
  • refrigerate overnight.
  • Turn onto a lightly floured surface; roll to 1/2-in. thickness. Cut
  • with a floured 2-1/2-in. doughnut cutter. Reroll scraps.
  • In an electric skillet or deep fryer, heat oil to 375°. Fry
  • doughnuts, a few at a time, until golden brown on both sides. Drain
  • on paper towels. In a shallow bowl, combine the sugar, cinnamon,
  • ginger, cloves and nutmeg; roll warm doughnuts in mixture. Yield:
  • 1-1/2 dozen.
Nutritional Facts: 1 doughnut equals 217 calories, 3 g fat (1 g saturated fat), 29 mg cholesterol, 240 mg sodium, 44 g carbohydrate, 2 g fiber, 4 g protein.