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Pumpkin Doughnut Drops

Here's how you make Pumpkin Doughnut Drops
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  • Servings: 24
  • Prep: 5m
  • Cook: 25m
    • The following recipe serves 24 people.

Ingredients

The ingredients are:
  • 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
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • 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.

We hope you enjoy this recipe!

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