Pumpkin Doughnut Drops

5m
Prep Time
25m
Cook Time
30m
Ready In

Recipe: #1682

October 29, 2011



"These are easy and yummy! Recipe is from The California Heritage Continues... cookbook. "Unusual and absolutely wonderful!""

Original is 24 servings

Nutritional

  • Serving Size: 1 (52.5 g)
  • Calories 138
  • Total Fat - 3.6 g
  • Saturated Fat - 1.6 g
  • Cholesterol - 18.1 mg
  • Sodium - 38 mg
  • Total Carbohydrate - 21.3 g
  • Dietary Fiber - 2.9 g
  • Sugars - 14.1 g
  • Protein - 6.2 g
  • Calcium - 81 mg
  • Iron - 1.3 mg
  • Vitamin C - 0.8 mg
  • Thiamin - 0.1 mg

Step by Step Method

Step 1

Sift together the flour, dry milk, baking powder, cinnamon, ginger, nutmeg and salt.

Step 2

In a large bowl, cream together the shortening and sugar; then beat in the eggs. Mix the pumpkin and vanilla.

Step 3

Add the dry ingredients alternately with ginger ale, mixing well after each addition.

Step 4

In a large heavy pan, heat 3 inches of oil to 375 degrees.

Step 5

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).

Step 6

Combine sugar and cinnamon in a paper bag and shake doughnuts in the bag to coat.

Step 7

These are best served immediately, though they may be made a day ahead and reheated in a 450 degree oven for 5-6 minutes.

Tips


No special items needed.

1 Reviews

AnnJMe

My husband loves anything pumpkin so I made these so we could have some with coffee before going to my daughters for Christmas. We loved them! They are awesome and we will enjoy them again!

5.0

review by:
(26 Dec 2012)

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