2 tb Shortening
3/4 c Sugar
2 Eggs
1 c Libby's solid pack pumpkin
1 c Shredded bran cereal
2 3/4 c Flour
2 ts Baking powder
1 ts Pumpkin pie spice
1/2 ts Salt
Oil
In a large bowl cream shortening and sugar until light and
fluffy.
Add eggs, one at a time mixing well after each addition. Add
Pumpkin and cereal, mixing well. Let stand 2 minutes. Sift flour,
baking powder, spice and salt together then stir into pumpkin
mixture, half at a time.
Cover, chill for 1 hour or until dough is stiff enough to handle.
On lightly floured surface, roll out dough to 1/2 inch thickness
and cut with 2 1/2 inch doughnut cutter.
Deep fry in large pan with 2 inch of oil at 375 F. Fry a few at a
time about 1 minute per side or until thoroughly cooked and golden
brown.
Drain on paper towel on wire rack. Repeat with the trimmings to use
all of the dough. Dip cooled doughnuts in cinnamon sugar or
powdered sugar if desired.
