Pumpkin-Cranberry Cake Doughnuts Recipe

Name: Pumpkin-Cranberry Cake Doughnuts
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons butter, softened; 1 cup sugar; 2 large 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; 1 cup sugar; 3/4 teaspoon ground cinnamon; 1/4 teaspoon ground ginger; 1/8 teaspoon ground cloves; Dash ground nutmeg

Servings: persons

3 tablespoons butter, softened
1 cup sugar
2 large 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
1 cup sugar
3/4 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/8 teaspoon ground cloves
Dash ground nutmeg

1
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.
2
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.
3
Turn onto a lightly floured surface; roll to 1/2-in. thickness. Cut with a floured 2-1/2-in. doughnut cutter. Reroll scraps.
4
In an electric skillet or deep fryer, heat oil to 375u00b0. 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.

1022

kcal

Calories

Fat

161

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 21 ingredients. The key ingredients include: 3 tablespoons butter, softened, 1 cup sugar, 2 large eggs, 1 teaspoon vanilla extract, and more.

Yes, Pumpkin-Cranberry Cake Doughnuts falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Pumpkin-Cranberry Cake Doughnuts

How did you like this recipe?

Frequently Asked Questions