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 Servings - 45 min - tasteofhome.com

Servings:18 | Calories:228 | Total Fat:4g | Chol:24mg | More

Nutritional facts are per serving and accuracy is not certain.

Total Fat 4g

6 %

Sat Fat 2g

10 %

Total Carb 45g

15 %

Fiber 2g

8 %

Sugars 24g

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Cholesterol 24mg

8 %

Sodium 231mg

10 %

Protein 4g

7 %

Calories:

38% All-purpose flour

23% Others combined

18% Sugar

Change

Percentages based on 2000 calories diet. Data may be incomplete or calculations inaccurate - Learn more.

3 tablespoons butter, softened
1 cup Imperial Sugar / Dixie Crystals Granulated Sugar
2 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 Imperial Sugar / Dixie Crystals Granulated Sugar
3/4 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/8 teaspoon ground cloves

Directions : View recipe directions on tasteofhome.com

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