Pumpkin Doughnut Drops Recipe

5 3 2
Pumpkin Doughnut Drops Recipe
Pumpkin Doughnut Drops Recipe photo by Taste of Home
Publisher Photo

Pumpkin Doughnut Drops Recipe

Read Reviews
5 3 2
Publisher Photo
I always have a few special treats handy when the grandchildren visit. These cake doughnuts are one of their favorite snacks. —Beva Staum, Muscoda, Wisconsin
MAKES:
84 servings
TOTAL TIME:
Prep: 10 min. Cook: 5 min./batch
MAKES:
84 servings
TOTAL TIME:
Prep: 10 min. Cook: 5 min./batch

Ingredients

  • 2 large 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 eggs, sugar and shortening until blended. Beat in pumpkin, vinegar and vanilla. In another bowl, whisk together flour, milk powder, baking powder, salt and spices. Add to egg mixture alternately with soda, beating after each addition.
In an electric skillet or deep fryer, heat oil to 375°. Drop teaspoonfuls of batter, a few at a time, into hot oil. Fry until golden brown, about 1 minute per side. Drain on paper towels. Roll in additional sugar while warm. Yield: about 7 dozen.
Originally published as Pumpkin Doughnut Drops in Country Woman Christmas Annual 2001, p11

Nutritional Facts

1 doughnut: 48 calories, 2g fat (0 saturated fat), 5mg cholesterol, 36mg sodium, 7g carbohydrate (3g sugars, 0 fiber), 1g protein.

  • 2 large 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
  1. In a large bowl, beat eggs, sugar and shortening until blended. Beat in pumpkin, vinegar and vanilla. In another bowl, whisk together flour, milk powder, baking powder, salt and spices. Add to egg mixture alternately with soda, beating after each addition.
  2. In an electric skillet or deep fryer, heat oil to 375°. Drop teaspoonfuls of batter, a few at a time, into hot oil. Fry until golden brown, about 1 minute per side. Drain on paper towels. Roll in additional sugar while warm. Yield: about 7 dozen.
Originally published as Pumpkin Doughnut Drops in Country Woman Christmas Annual 2001, p11

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forPumpkin Doughnut Drops

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
MY REVIEW
erinshea1982 User ID: 7151030 254103
Reviewed Sep. 14, 2016

"I was looking for pumpkin recipes and came across this gem!! Wow are these wonderful! We added a bit of cinnamon to the sugar befor rolling them in if!!"

MY REVIEW
Pat Vellino User ID: 1691201 81246
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 User ID: 1811632 74004
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."

Loading Image