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Pumpkin Doughnut Drops

 Pumpkin Doughnut Drops
I always have a few special treats handy when the grandchildren visit. These cake doughnuts are a favorite snack.
42 ServingsPrep: 10 min. Cook: 5 min./batch

Ingredients

  • 2 eggs
  • 1-1/4 cups sugar
  • 2 tablespoons shortening
  • 1 cup canned pumpkin
  • 2 teaspoons white vinegar
  • 1 teaspoon McCormick® Pure 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.