Prep 30 mins
Cook 0 mins
These are easy and yummy! Recipe is from The California Heritage Continues... cookbook. "Unusual and absolutely wonderful!"
- 3 cups flour
- 1⁄3 cup nonfat dry milk powder
- 3 teaspoons baking powder
- 3⁄4 teaspoon cinnamon
- 1⁄2 teaspoon powdered ginger
- 1⁄4 teaspoon nutmeg
- 1⁄4 teaspoon salt
- 2 tablespoons vegetable shortening
- 1 1⁄4 cups sugar
- 2 large eggs
- 1 cup canned pumpkin
- 1 teaspoon vanilla
- 1 1⁄2 cups ginger ale
- oil (for frying)
- 1⁄2 cup sugar, for coating
- 1 teaspoon cinnamon, for coating
- Sift together the flour, dry milk, baking powder, cinnamon, ginger, nutmeg and salt.
- In a large bowl, cream together the shortening and sugar; then beat in the eggs.
- Mix the pumpkin and vanilla.
- Add the dry ingredients alternately with ginger ale, mixing well after each addition.
- In a large heavy pan, heat 3 inches of oil to 375 degrees.
- 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).
- Combine sugar and cinnamon in a paper bag and shake doughnuts in the bag to coat.
- These are best served immediately, though they may be made a day ahead and reheated in a 450 degree oven for 5-6 minutes.
I compared this to another and this was best! Made a
Cream cheese/cinnamon glaze....
Back on my bike now.
Wow! This was so unusual I had to tag it, and was overjoyed that I did. I'll be makin these again real soon! Thanks Engrossed. -Bird-
Delicious and easy, I was afraid to make a donut, but these are really a "piece of cake". LOL. I did add a little more spice, just my preference, but they are terrific just as they are!! Another winner, Engrossed! **Made for October Beverage Tag 2007**