Pumpkin Doughnut Drops Recipe

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I always have a few special treats handy when the grandchildren visit. These cake doughnuts are a favorite snack.

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Pumpkin Doughnut Drops Recipe

Prep: 10 min. Cook: 5 min./batch

Yield: 42 Servings

10 5 15

Ingredients

2 eggs
1-1/4 cups sugar
2 tablespoons shortening
1 cup canned pumpkin
2 teaspoons white vinegar
1 teaspoon vanilla extract
3 cups all-purpose flour
1/2 cup nonfat dry milk powder
3 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 cup lemon-lime soda
Oil for deep-fat frying
Additional sugar

Directions

In a large bowl, beat the eggs, sugar and shortening. Add the pumpkin, vinegar and vanilla. Combine the dry ingredients; add to the pumpkin mixture alternately with soda.
In an electric skillet or deep-fat fryer, heat oil to 375°. Drop teaspoonfuls of batter, a few at a time, into hot oil. Fry for 1 minute on each side or until golden brown. Drain on paper towels; roll in sugar while warm. Yield: about 7 dozen.

Originally published as Pumpkin Doughnut Drops in Country Woman Christmas Annual 2001, p11

Big Batch Baked Goods

We enjoy homemade baked goods for breakfast, but I don’t have time to bake each morning before school. So I devote 1 day a month to making large batches of cinnamon rolls, doughnuts, cream cheese rolls and muffins. I place them in heavy-duty resealable plastic bags labeled with the date. (They freeze for about 2 months.) On busy mornings, it’s a snap to pop a few in the microwave to warm. The kids love the fresh-baked flavor. —Lori T., New London, Texas

Reviews for Pumpkin Doughnut Drops

Pumpkin Doughnut Drops

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Reviewed on Oct. 15, 2010 by Pat Vellino

OMG!! Took this recipe to school to share. Everyone Loved it. Will make this again and again. Pat

Reviewed on Jan. 18, 2010 by Monarchsmomma

I thought the lemon-lime soda was an unusal ingredient for doughnuts & had leftover pumpkin so I gave these a try. We all liked them. They are light. The doughnut drops are good without sugar.