• In a large bowl, combine egg, sugar, pumpkin puree, and vanilla in a large bowl. Whisk vigorously.
• Add in baking powder, flour, and salt in medium bowl and fold into batter with a spatula until fully incorporated.
• Donut Hole Option (much easier): Using a large tablespoon scooper, scoop a ball of the batter and immediately drop into oil (see below on exactly how to heat oil).
• Regular Donut Option (more work): Place dough on floured surface or parchment paper. Sprinkle flour on top of dough- be generous and sprinkle more flour on top until the dough does not stick to the rolling pin or counter. Roll out until 1/2’’ thick.
• Using a biscuit cutter or glass, cut donuts into 4’’ discs. For each disc, punch a whole in the center with your thumb and use your hands to lightly smooth out and mold the dough into a circular donut shape. Place donut on parchment paper.
• Once you’ve cut out all the discs you possibly can, combine the leftover dough back together.
• Repeat steps 4-6 until you’ve used all of the batter. You can also make donut holes with the dough if desired.

Frying:

• In a small bowl, combine the spices and sugar for the spice coating.
• Pour canola oil into a deep heavy cast iron pot until about 2 inches deep. Heat oil until 350 degrees.
• Place donut in oil and fry until brown and floating, about 160s per side for the donuts and about 120s total for the donut holes. Immediately place back on paper towel once done to lightly cool.
• Roll donut in spice coating and then place back on paper towel.