Best Pumpkin Doughnut Drops Recipes

PUMPKIN DOUGHNUT DROPS

Steps:

• In a large bowl, beat eggs, sugar and shortening until blended. Beat in pumpkin, vinegar and vanilla. In another bowl, whisk together flour, milk powder, baking powder, salt and spices. Add to egg mixture alternately with soda, beating after each addition. , In a deep cast-iron skillet or deep-fat fryer, heat oil to 375°. Drop teaspoonfuls of batter, a few at a time, into hot oil. Fry until golden brown, about 1 minute per side. Drain on paper towels. Roll in additional sugar while warm.

PUMPKIN DOUGHNUT DROPS

Steps:

• Sift together the flour, dry milk, baking powder, cinnamon, ginger, nutmeg and salt.
• In a large bowl, cream together the shortening and sugar; then beat in the eggs.
• Mix the pumpkin and vanilla.
• Add the dry ingredients alternately with ginger ale, mixing well after each addition.
• In a large heavy pan, heat 3 inches of oil to 375 degrees.
• 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).
• Combine sugar and cinnamon in a paper bag and shake doughnuts in the bag to coat.
• These are best served immediately, though they may be made a day ahead and reheated in a 450 degree oven for 5-6 minutes.

PUMPKIN DOUGHNUT DROPS

Steps:

• First, combine sugar and 1 teaspoon of cinnamon and set aside. Next, combine in a medium bowl, flour, baking powder, sugar, cinnamon, nutmeg, and ginger. Add to this mixture 1 egg (beaten), canned pumpkin, milk, oil, and vanilla. Stir until mixture is moist. Heat vegetable oil to 375 degrees. Carefully drop mixture by level tablespoons into oil. Fry to golden brown, turning once. Drain on paper towels and roll in cinnamon sugar mixture.