Such a perfect breakfast treat to make in the fall: Pumpkin Doughnut Drops
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!
Little drops of dough are fried briefly in oil…
…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
- 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
- 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.
- 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.