Pumpkin Doughnut Drops

These simple Pumpkin Doughnut Drops are the perfect fall pumpkin recipe. They’re delicious, and they are perfect for a weekend breakfast.

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!

Ingredients needed:

granulated white sugar
egg
shortening
unsweetened pure pumpkin
white vinegar
vanilla extract
all purpose flour
nonfat dry milk powder
baking powder and salt
ground cinnamon and ground nutmeg
7-Up or Sprite
vegetable or canola oil


How to make Pumpkin Doughnut Drops:
The complete, printable recipe is at the end of this post.
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.

Fried doughnuts might seem like they’re complicated to make, but they’re really not. 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.

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. Powdered sugar may be used in place of regular sugar, if you’d like.

 They’re the perfect little donut holes for the fall season, and everyone will love you for making them. Enjoy!

Favorite Pumpkin Breakfast Recipes:

Baked Pumpkin Oatmeal
Pumpkin Coffee Cake
Pumpkin French Toast Roll Ups
Healthy Pumpkin Spice Muffins
Pumpkin Cinnamon Rolls with Maple Icing




Print


Pumpkin Doughnut Drops
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Obviously a must-make breakfast recipe for fall!

Course Breakfast Cuisine American Keyword doughnuts, pumpkin

Prep Time 25 minutes minutes Cook Time 30 minutes minutes Total Time 55 minutes minutes

Servings 42 doughnuts
Calories 96 kcal
Author RecipeGirl.com (adapted from Taste of Home)


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.


Nutrition Serving: 1 doughnut drop | Calories: 96 kcal | Carbohydrates: 7 g | Protein: 1 g | Fat: 7 g | Saturated Fat: 1 g | Polyunsaturated Fat: 2 g | Monounsaturated Fat: 4 g | Trans Fat: 1 g | Cholesterol: 5 mg | Sodium: 20 mg | Potassium: 41 mg | Fiber: 1 g | Sugar: 4 g | Vitamin A: 477 IU | Vitamin C: 1 mg | Calcium: 18 mg | Iron: 1 mg
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