PUMPKIN DOUGHNUT DROPS

Pumpkin Doughnut Drops image

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

Provided by Engrossed

Categories Breads

Time 30m

Yield 4 dozen, 24 serving(s)

Number Of Ingredients 16

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

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.

*** Explore more Pumpkin Doughnut Drops Recipes »

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