Preheat a deep fryer or heavy skillet with 3-4 inches of vegetable oil to a temperature of 375 degrees F. An electric skillet with heat control works well for donuts.

In a medium bowl beat the egg until foamy then beat in the buttermilk, sugar, brown sugar, butter, and pumpkin.

Next, stir in the baking powder, spices, and salt.

Add flour 1/2 cup at a time until the dough holds together and is not too wet. Add more or less flour as needed.

Turn dough onto a floured surface and roll to about 1/3 to 1/2-inch thickness.

Using a lightly floured donut cutter cut out as many donuts and donut holes as possible, re-rolling and re-cutting the scraps.

Fry doughnuts and holes in batches in the hot oil until lightly browned on one side, about 2-3 minutes. Do not crowd pan.

Turn and cook for an additional 1 to 2 minutes on the other side. (Holes will cook more quickly.) Remove donuts from the oil with a slotted spoon and drain on paper towel-lined cooling racks.

Serve donuts warm as is, or while still warm roll donuts in a mixture of 1/2 cup sugar mixed with 1 teaspoon cinnamon.

Enjoy!