Pumpkin Doughnut Drops
Created by Engrossed on October 29, 2011
- Servings: 24
- Prep Time: 5m
- Cook Time: 25m
- Recipe #1682
Ingredients
- 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
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.
Nutritional Facts
- 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