These Pumpkin Doughnut Drops are such a perfect breakfast treat to make in the fall.
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! You could always make my Baked Pumpkin Doughnuts, and those are good too. And Baked Glazed Doughnuts are pretty awesome too. But these fried little pumpkin doughnut drops (holes) are pretty amazing!! Hop on the treadmill… they’re worth it!
How to make Pumpkin Doughnut Drops:
Fried doughnuts might seem like they’re complicated to make, but they’re really not. All you do for this recipe is mix the pumpkin doughnut batter. Then drop little spoonfuls into hot oil to fry them. They’re done in about 2 minutes!
Once they’re done cooking in the oil, transfer them to a paper towel so the paper towel can soak up some of the excess oil. Then roll the doughnut holes in sugar. Use granulated white sugar or powdered sugar. You can even choose to mix a little cinnamon with the sugar before rolling. They’re the perfect little donut holes for the fall season, and everyone will love you for making them. Enjoy!
Pumpkin Doughnut Drops
Recipe Details
Ingredients
- ⅔ cup granulated white sugar
- 1 large egg
- 1 tablespoon shortening
- ½ cup canned unsweetened pure pumpkin
- 1 teaspoon white vinegar
- ½ teaspoon vanilla extract
- 1½ cups all purpose flour
- ¼ cup nonfat dry milk powder
- 1½ teaspoons baking powder
- ¼ teaspoon salt
- ¼ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon lemon lime soda (7-Up or Sprite)
- vegetable or canola oil, for frying
- additional granulated white sugar (or powdered sugar)
Instructions
- In a mixing bowl, use an electric mixer to beat the sugar, egg and shortening. Add the pumpkin, vinegar and vanilla. Combine the dry ingredients in a separate bowl; add to the pumpkin mixture in two parts, alternately with the soda.
- In an electric skillet or deep fat fryer, heat the oil to 375°F. Drop teaspoonfuls of batter, a few at a time, into the hot oil. Fry for 1 minute on each side or until golden brown. Drain on paper towels; roll in sugar while warm.
