Pumpkin Donuts with Spiced Sugar
(from Bon Appetit)

Donuts
3 1/2 cups all purpose flour
4 tsp baking powder
1/2 tsp baking soda
1 tsp salt
1 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp ground cloves
1/8 tsp ground nutmeg
1 cup sugar
3 tbsp butter, softened
2 eggs
1 tsp vanilla
1/2 cup plus 1 tbsp buttermilk
1 cup cooked, mashed pumpkin (canned is ok)
Canola oil (for deep-frying)

Spiced Sugar
2 cups sugar
1 1/2 tsp cinnamon
1/2 tsp ground ginger
1/4 tsp ground cloves
1/8 tsp ground nutmeg

Whisk together flour, baking powder, baking soda, salt and spices in a medium bowl.
In a large bowl, cream together butter and sugar. Beat in eggs one at a time. Add in vanilla, buttermilk and pumpkin. Gently stir in flour mixture until fully incorporated. Cover bowl is plastic wrap and refrigerate at leat 3 hours.Sprinkle two baking sheets with flour. Working with 1/3 of the dough at a time, press the chilled dough out, on a lightly floured surface, to about 1/2-2/3 inch (2 cm) thickness. Using a 2 1/2 inch diameter round biscuit cutter, cut out rounds and place on a baking sheet. Use a 1 inch cutter to remove the center of the round, and set the dount hole on the baking sheet as well. Repeat until all the dough is used. You may reroll the scraps. You should end up with 24 donuts and 24 holes.

In a large sauce pan, heat 2-3 inches of oil to 365F/185C. Make a thick stack of paper towels to drain the donuts on. Working one or two at a time, fry the donuts until golden brown, about 1 minute per side. You may fry the donut holes in groups of 4 or 5. Check the temperature to make sure it remains constant. Remove dough to drain and cool thoroughly on paper towels.

In bowl, whisk together sugar and spices. Coat donuts and donut holes in sugar mixture. The sugar will stick to the residual oil (though no one likes to think about that). Enjoy!
Makes 24 donuts and 24 donut holes, but can be halved.