2 beaten eggs
2 tbsp. salad oil
1 c. canned pumpkin
4 c. plain flour
1 tsp. nutmeg
1/4 tsp. ginger
1 c. sugar
1/2 c. buttermilk
2 tsp. salt
4 tsp. baking soda
1/2 tsp. cloves
1/2 tsp. cinnamon

Combine first 5 ingredients and beat until light and fluffy. Sift dry ingredients and stir into liquid mixture. Chill at least 1 hour. Turn out onto floured board. Pat out - do not roll - to 1/2 inch thickness. Cut with floured doughnut cutter. Drop into deep fat 375 degrees. Turn as soon as doughnuts rises to surface and cook until golden brown. Drain on absorbent paper towels. Makes 2 1/2 dozen.