Pumpkin Doughnut Drops

These cake doughnuts are a favorite treat, especially when guests and family stop by.


42 servings


2 eggs
1 1/4 cups granulated (white) sugar
2 tablespoons shortening
1 cup canned pumpkin
2 teaspoons white vinegar
1 teaspoon vanilla extract
3 cups all-purpose flour
1/2 cup nonfat dry milk powder
3 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 cup lemon-lime soda
oil for deep-fat frying
additional sugar


In a large bowl, beat the eggs, sugar and shortening. Add the pumpkin, vinegar and vanilla. Combine the dry ingredients; add to the pumpkin mixture alternately with soda.

In an electric skillet or deep-fat fryer, heat oil to 375°F (191°C). 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.

Estimated Time

Preparation Time: 10 minutes
Cook Time: 5 minutes/batch

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