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
Pumpkin Doughnut Drops
Pumpkin Doughnut Drops
Prep Time
10 min
Cook Time
5 min
Yield
about 7 dozen
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 a deep cast-iron skillet or deep-fat 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.
Nutrition Facts
1 doughnut: 48 calories, 2g fat (0 saturated fat), 5mg cholesterol, 36mg sodium, 7g carbohydrate (3g sugars, 0 fiber), 1g protein.
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