Ingredients
3 tablespoons butter, softened1 cup sugar2 large eggs1 teaspoon vanilla extract3-1/2 cups all-purpose flour2 teaspoons baking powder1 teaspoon salt1 teaspoon ground cinnamon1/2 teaspoon baking soda1/2 teaspoon ground ginger1/4 teaspoon ground cloves1/8 teaspoon ground nutmeg1 cup canned pumpkin1/2 cup buttermilk2 cups fresh or frozen cranberries, coarsely choppedOil for deep-fat fryingSPICED SUGAR:1 cup sugar3/4 teaspoon ground cinnamon1/4 teaspoon ground ginger1/8 teaspoon ground clovesDash ground nutmeg
Preparation
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.
