Ten percent of the wheat flour in cake-type buttermilk doughnuts was replaced with flours processed from prepress, solvent-extracted peanuts; partially defatted, untoasted peanuts; partially defatted, toasted peanuts; and dry cowpeas. The legume-supplemented doughnuts were prepared with and without soybean flour, which is frequently added to doughnut formulations to control fat absorption during frying. The quality of test doughnuts was assessed by comparison to wheat flour reference doughnuts. Good machinability and frying characteristics were observed in reference and test batters. Legume-supplemented doughnuts scored favorably in sensory comparisons with reference doughnuts and were similar in moisture content. Oil levels of legume flour-supplemented doughnuts were the same or less than that of reference doughnuts and were more acceptable than levels reported in an earlier study which utilized the legumes in the form of meal.