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Pumpkin Doughnut Drops Recipe
Pumpkin Doughnut Drops Recipe photo by Taste of Home
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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.
TOTAL TIME: Prep: 10 min. Cook: 5 min./batch
MAKES:42 servings
TOTAL TIME: Prep: 10 min. Cook: 5 min./batch
MAKES: 42 servings

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

Nutritional Facts

2 each: 74 calories, 1g fat (trace saturated fat), 10mg cholesterol, 68mg sodium, 15g carbohydrate (7g sugars, 1g fiber), 2g protein

Directions

  1. 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.
  2. 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


Reviews for Pumpkin Doughnut Drops

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MY REVIEW
Pat Vellino
Reviewed Oct. 15, 2010

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

MY REVIEW
Monarchsmomma
Reviewed Jan. 18, 2010

"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."

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