Ingredients for Pumpkin Doughnut Drops
- 2 cups all-purpose flour
- Nonfat Dry Milk Powder
- 2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- Powdered Ginger
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon salt
- Vegetable Shortening
- 1 1/2 cups granulated sugar + 1/2 cup granulated sugar for coating
- 2 large eggs
- Canned Pumpkin
- 1 teaspoon vanilla extract
- 1 cup ginger ale
- Vegetable oil for frying
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How to Make Pumpkin Doughnut Drops
- Preheat oven to 450°F (232°C) for reheating (if making ahead).
- In a medium bowl, whisk together 2 cups all-purpose flour, 1/4 cup nonfat dry milk powder, 2 teaspoons baking powder, 1 teaspoon ground cinnamon, 1/2 teaspoon ground ginger, 1/4 teaspoon ground nutmeg, and 1/2 teaspoon salt.
- In a large bowl, cream together 1 cup (2 sticks) shortening and 1 1/2 cups granulated sugar until light and fluffy.
- Beat in 2 large eggs one at a time, mixing well after each addition.
- Stir in 1 (15 ounce) can pumpkin puree and 1 teaspoon vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, alternating with 1 cup ginger ale, beginning and ending with the dry ingredients. Mix until just combined.
- Heat 3 inches of vegetable oil in a large, heavy-bottomed pot or Dutch oven to 375°F (190°C).
- Drop rounded tablespoons of batter into the hot oil, working in batches of 4-5 doughnuts to avoid overcrowding.
- Fry for about 2 minutes per side, turning occasionally, until golden brown.
- Remove doughnuts with a slotted spoon and place on a wire rack or paper towel-lined plate to drain excess oil.
- While still warm, toss the doughnuts in a mixture of 1/2 cup granulated sugar and 1 teaspoon ground cinnamon in a paper bag.
- Serve immediately for the best taste and texture. If made ahead, reheat in a preheated 450°F (232°C) oven for 5-6 minutes.
Nutrition Information (Approximate per serving)
Sodium
4 g
Sugar
68g
Fat
2g
Carbs
9g
