Pumpkin Doughnut Drops

These are easy and yummy! Recipe is from The California Heritage Continues... cookbook. "Unusual and absolutely wonderful!"

• Ready In: 30 mins
• Serves: 24
• Yields: 4 dozen

Ingredients

• 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

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.