Pumpkin Donuts
my adaptation of a "pinchmysalt.com" recipe, that she adapted from "Bon Appetit"

Another new fall favorite for me. Donuts made with pumpkin and all those pumpkin pie spices; coated luxuriously with cinnamon and sugar while they're still warm. Because I am just cooking for one, I can keep the dough in the fridge for a week, and treat myself to a few each morning.
The secret to succesful deep-frying is to invest in a small countertop deep-fryer. Seriously. Apart from that, my advice is to buy 2 different deep-fry thermometers, because they are not that reliable. Attach both to your pan to best judge the heat. If your oil is smoking, it's TOO HOT!
These are best eaten warm.
3-1/2 cups all-purpose flour, (15.5 oz.)
4 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon salt
2 teaspoons cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg, (or generous grinding of fresh nutmeg)
1/4 teaspoon ground cloves
1/8 teaspoon ground cardamom
 1 cup sugar , (6.5 oz.)
3 tablespoons butter, at room temp
1 large egg
2 large egg yolks
1 teaspoon vanilla
1/2 cup buttermilk
1 tablespoon molasses
1 cup canned pumpkin puree
canola oil, for deep-frying

1 cup sugar , (6.5 oz.)
3 teaspoons cinnamon
1 Whisk first 9 ingredients (flour through cardamom) in a medium bowl to blend well; set aside.
2 Using an electric hand mixer or stand mixer, beat sugar and butter in large bowl until well blended (mixture will be grainy). Beat in egg, then yolks, then vanilla. Gradually beat in buttermilk and molasses, then blend in the pumpkin.
3 Slowly add the flour mixture a little at a time, until fully incorporated. Cover the bowl (or place in tupperware) and chill in the refrigerator for at least three hours and up five days. (Do not wrap in wax paper. It sticks.)
4 Lightly flour a clean work surface. Remove only as much dough as you think you'll need (so you can have fresh donuts throughout the week). Roll to 1/2-inch thickness, sprinkling on flour as necessary, so dough doesn't stick. Using a 2-1/2-inch-diameter round cutter, cut out dough rounds. Using 1-inch-diameter round cutter, cut out center of each dough round to make doughnuts and doughnut holes. Gather dough scraps and reserve or re-roll as necessary.
5 Line a baking sheet with several layers of paper towels. Pour oil into large deep skillet or dutch oven to a depth of 1-1/2 inches. Attach a deep-fry thermometer to the side of the pot and heat oil to 365°F to 370°F. Fry doughnut holes in small batches until golden brown, turning occasionally, about 2 minutes. Using a slotted spoon, transfer to paper towels to drain. Fry doughnuts, 3 or 4 at a time, until golden brown, adjusting heat to maintain temperature, about 1 minute per side. Using a slotted spoon, transfer doughnuts to paper towels to drain.
6 Roll doughnut holes in the cinnamon-sugar mixture while they're still warm.