Pumpkin Doughnut Drops

Pumpkin-Doughnut-DropsIngredients:

  • 3 cups flour
  • 1/3 cup nonfat dry milk powder
  • 3 teaspoons baking powder
  • 3/4 teaspoon cinnamon
  • 1/2 teaspoon powdered ginger
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon salt
  • 2 tablespoons vegetable shortening
  • 1 1/4 cups sugar
  • 2 large eggs
  • 1 cup canned pumpkin
  • 1 teaspoon vanilla
  • 1 1/2 cups ginger ale
  • oil (for frying)
  • 1/2 cup sugar, for coating
  • 1 teaspoon cinnamon, for coating

Directions:

  1. Sift together the flour, dry milk, baking powder, cinnamon, ginger, nutmeg and salt.
  2. In a large bowl, cream together the shortening and sugar; then beat in the eggs.
  3. Mix the pumpkin and vanilla.
  4. Add the dry ingredients alternately with ginger ale, mixing well after each addition.
  5. In a large heavy pan, heat 3 inches of oil to 375 degrees.
  6. Drop batter 1 tablespoon at a time for each doughnut into hot oil. Cook 4-5 doughnuts at a time for about 2 minutes, turning to brown evenly. Remove with a slotted spoon and drain (paper bags work good for this).
  7. Combine sugar and cinnamon in a paper bag and shake doughnuts in the bag to coat.
  8. These are best served immediately, though they may be made a day ahead and reheated in a 450 degree oven for 5-6 minutes.

Total Time: 30 mins

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