Pumpkin Doughnuts

I made pumpkin doughnuts today! Here's the recipe.

4 1/2 cups of flour (I use whole wheat)
4 teaspoons of baking powder
1 teaspoon of salt
3/4 cup of sugar
a dash of cinnamon
1 small can of pumpkin
2 large eggs
2 tablespoons butter, melted
1 teaspoon of vanilla extract
1/4 cup apple cider to moisten the batter

Mix the dry ingredients in one bowl and the wet ingredients separately in another bowl. Then combine them and mix by hand or with a mixer. Roll out the dough onto a lightly floured cutting board. Flatten to 3/4 of an inch. Cut with a doughnut cutter or cleaned empty tuna fish can. Make a hole in each one! Use scraps to roll more until all used up. Fill a pot or skillet with three inches of corn oil, and heat it to 370 degrees. If needed, use a candy thermometer to check the temperature. Fry three at a time! Drain them on paper towels and sprinkle them with confectioners sugar.

I used my electric Presto crock pot with the deep fryer basket (It uses a thermostat to maintain the temperature). I loaded three doughnuts into the basket at a time and cooked them until they were golden. My whole wheat batch took 5 minutes to fry each round of three doughnuts, turning them once. The cooking time may be more or less depending on your ingredients. They're delicious, especially with hot coffee.