Pumpkin Doughnuts:

3 ½ cups flour
4 teaspoons baking powder
1 teaspoon fine sea salt
1 teaspoon cinnamon
½ teaspoon baking soda
¼ teaspoon ground nutmeg
pinch ground cloves
1 cup sugar
3 tablespoons unsalted butter, room temperature
1 egg
2 egg yolks
1 teaspoon vanilla extract
½ cup buttermilk
1 cup canned pumpkin purée
oil for frying
 
Combine flour, baking powder, salt, cinnamon, baking soda, nutmeg, and cloves in a bowl with a whisk.

Cream butter and sugar, then add eggs, yolks, and vanilla, then the buttermilk and pumpkin until well combined.

Roll out the dough on a floured surface to about ½ inch thickness, then cut into donut shapes or sticks.

Fry in a deep skillet in about 2 inches of oil that has been heated to about 365°. Drain on paper towels and allow to cool, then toss in cinnamon sugar (1 cup sugar tossed with 4 teaspoons cinnamon).

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