Pumpkin Doughnut Drops

Such a perfect breakfast treat to make in the fall: Pumpkin Doughnut Drops

Pumpkin Doughnut Drops - recipe from RecipeGirl.com

I must admit that these are a little bit dangerous.  You can never eat just one, and it’s very likely you’ll eat a whole bunch of them!  Hop on the treadmill… they’re worth it!

Pumpkin Doughnut Drops - recipe from RecipeGirl.com

Little drops of dough are fried briefly in oil…

Pumpkin Doughnut Drops - recipe from RecipeGirl.com

…and then they’re rolled in spiced-up sugar.  They’re the perfect little donut holes for the fall season!

Yield: 3 1/2 dozen

Prep Time: 25 minutes

Cook Time: 30 minutes

Pumpkin Doughnut Drops

Ingredients:

  • 1 large egg
  • 2/3 cup granulated white sugar
  • 1 tablespoon shortening
  • 1/2 cup canned (unsweetened) pure pumpkin
  • 1 teaspoon white vinegar
  • 1/2 teaspoon vanilla extract
  • 1 1/2 cups all-purpose flour
  • 1/4 cup nonfat dry milk powder
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 cup lemon-lime soda (Sprite, 7-Up...)
  • oil for deep fat frying
  • additional sugar

Directions:

  1. In a mixing bowl, use an electric mixer to beat the eggs, sugar and shortening. Add pumpkin, vinegar and vanilla. Combine the dry ingredients in a separate bowl; add to pumpkin mixture in two parts, alternately with the soda.
  2. In an electric skillet or deep fat fryer, heat oil to 375°F. 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.
SOURCE: RecipeGirl.com (adapted from Taste of Home Best Holiday Recipes 2006)

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