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Pumpkin Doughnut Drops

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“These are easy and yummy! Recipe is from The California Heritage Continues... cookbook. "Unusual and absolutely wonderful!"”
READY IN:
30mins
SERVES:
24
YIELD:
4 dozen
UNITS:
US

Ingredients Nutrition

Directions

  1. Sift together the flour, dry milk, baking powder, cinnamon, ginger, nutmeg and salt.
  2. In a large bowl, cream together the shortening and sugar; then beat in the eggs.
  3. Mix the pumpkin and vanilla.
  4. Add the dry ingredients alternately with ginger ale, mixing well after each addition.
  5. In a large heavy pan, heat 3 inches of oil to 375 degrees.
  6. Drop batter 1 tablespoon at a time for each doughnut into hot oil. Cook 4-5 doughnuts at a time for about 2 minutes, turning to brown evenly. Remove with a slotted spoon and drain (paper bags work good for this).
  7. Combine sugar and cinnamon in a paper bag and shake doughnuts in the bag to coat.
  8. These are best served immediately, though they may be made a day ahead and reheated in a 450 degree oven for 5-6 minutes.

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