Ingredients for Pumpkin Donut Drops
- 2 cups all-purpose flour
- 1 ¼ cups granulated sugar (¾ cup for batter, ½ cup for coating)
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1 ½ teaspoons ground cinnamon (1 teaspoon for batter, ½ teaspoon for coating)
- ½ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- Canned Pumpkin
- 1 cup milk
- Vegetable Oil
- 1 teaspoon vanilla extract
- 1 large egg
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How to Make Pumpkin Donut Drops
- Heat about 2 inches of oil in a large, heavy-bottomed pot to 350°F (175°C).
- In a large bowl, whisk together 2 cups all-purpose flour, ¾ cup granulated sugar, 2 teaspoons baking powder, ½ teaspoon salt, 1 teaspoon ground cinnamon, ½ teaspoon ground ginger, and ¼ teaspoon ground nutmeg.
- In a separate bowl, whisk together 1 (15-ounce) can pumpkin puree, 1 cup milk, ¼ cup vegetable oil, 1 teaspoon vanilla extract, and 1 large egg.
- Gently stir the wet ingredients into the dry ingredients until just combined. Do not overmix.
- Drop rounded teaspoonfuls of batter into the hot oil, working in batches of 5-6 to avoid overcrowding.
- Fry for 1-2 minutes per side, or until golden brown and cooked through. Use a slotted spoon to carefully turn the donut drops.
- Remove the donut drops from the oil and place them on a wire rack or paper towels to drain excess oil.
- In a shallow dish, combine ½ cup granulated sugar and 1 teaspoon ground cinnamon.
- While still warm, gently roll the donut drops in the cinnamon-sugar mixture to coat.
Nutrition Information (Approximate per serving)
Sodium
3 g
Sugar
22g
Fat
1g
Carbs
3g
Recipe Tags (Choose a tag and find related recipes!)
30 Minutes Or Less Time To Make Course Main Ingredient Cuisine Preparation Occasion North American Healthy Breakfast American Easy Finger Food Kid Friendly Grains Deep Fry Dietary Gifts Comfort Food Inexpensive Northeastern United States Pasta Rice And Grains Taste Mood Number Of Servings Presentation Technique
