PUMPKIN DOUGHNUT DROPS
Steps:
- In a large bowl, beat eggs, sugar and shortening until blended. Beat in pumpkin, vinegar and vanilla. In another bowl, whisk together flour, milk powder, baking powder, salt and spices. Add to egg mixture alternately with soda, beating after each addition. , In a deep cast-iron skillet or deep-fat fryer, heat oil to 375°. Drop teaspoonfuls of batter, a few at a time, into hot oil. Fry until golden brown, about 1 minute per side. Drain on paper towels. Roll in additional sugar while warm.
Nutrition Facts : Calories 48 calories, Fat 2g fat (0 saturated fat), Cholesterol 5mg cholesterol, Sodium 36mg sodium, Carbohydrate 7g carbohydrate (3g sugars, Fiber 0 fiber), Protein 1g protein.
PUMPKIN DONUTS
Yummy baked pumpkin donuts so easy they are great any day of the week.
Provided by Ms Em
Categories Bread Quick Bread Recipes Pumpkin Bread Recipes
Time 30m
Yield 12
Number Of Ingredients 14
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Lightly grease 2 baking sheets.
- Stir flour, brown sugar, 2 teaspoons pumpkin pie spice, baking powder, salt, and baking soda together in a large bowl.
- Mix pumpkin, eggs, milk, and butter into flour mixture; beat until completely incorporated.
- Spoon pumpkin mixture into a pastry bag fitted with a large star tip with a 1/2-inch opening. Pipe 3-inch circles onto prepared baking sheets.
- Bake in the preheated oven until golden brown, about 13 minutes. Remove doughnuts to a wire rack to cool.
- Stir confectioner's sugar, 1/2 teaspoon pumpkin pie spice, and vanilla together in a bowl. Gradually stir in enough milk to reach a glaze consistency. Brush glaze over doughnuts with a pastry brush or spoon over the tops.
Nutrition Facts : Calories 205.2 calories, Carbohydrate 37.2 g, Cholesterol 37.9 mg, Fat 5 g, Fiber 1.1 g, Protein 3.5 g, SaturatedFat 2.8 g, Sodium 263.8 mg, Sugar 20 g
PUMPKIN DONUT DROPS
This recipe comes from a Dude Ranch in Northern Michigan. The chef served these with hot chocolate after a hay ride. Cook time is for the whole recipe.
Provided by MizzNezz
Categories Breakfast
Time 17m
Yield 30 drops
Number Of Ingredients 14
Steps:
- Heat oil for deep frying (375°F).
- In large bowl, combine flour, sugar, baking powder, salt, cinnamon, ginger, and nutmeg.
- Mix pumpkin, milk, oil, vanilla and egg.
- Stir into dry ingredients just until moistened.
- Drop by teaspoonfuls into hot oil 5-6 at a time.
- Fry 1-2 minutes, on each side, until golden brown.
- Drain on paper towels.
- Mix sugar and cinnamon; roll warm donuts in mixture.
PUMPKIN DOUGHNUT DROPS
These are easy and yummy! Recipe is from The California Heritage Continues... cookbook. "Unusual and absolutely wonderful!"
Provided by Engrossed
Categories Breads
Time 30m
Yield 4 dozen, 24 serving(s)
Number Of Ingredients 16
Steps:
- 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.
BAKED PUMPKIN DOUGHNUTS
These fuss-free (no electric mixer needed!) pumpkin doughnuts are flavored with cinnamon and nutmeg, classic spices we associate with fall. But they're also loaded with pumpkin pureé, which makes them moist and flavorful and gives them their orangey hue. They're finished with a simple - and forgiving - vanilla glaze that sets beautifully. If your glaze is too thick to dip, just add a little more milk. If your glaze is too thin and runs off the doughnut, add a little more confectioners' sugar.
Provided by Vallery Lomas
Categories cakes, quick breads, dessert
Time 40m
Yield 12 doughnuts
Number Of Ingredients 16
Steps:
- Place a rack in the center of the oven and heat to 375 degrees. Coat 2 (6-cavity) doughnut pans with nonstick cooking spray.
- Make the doughnuts: In a medium bowl, whisk together flour, cinnamon, baking powder, salt, nutmeg and baking soda.
- In a separate large bowl, whisk together the sugar and oil. Add the eggs and vanilla extract, and whisk until the mixture is thick and yellow, 1 to 2 minutes. Whisk in the pumpkin purée until smooth and combined.
- Sift half the dry ingredients into the wet and stir until just combined. Add the milk and stir to combine. Sift in the remaining dry ingredients and stir until just combined.
- Use a 1/4 cup measuring cup to pour batter into each doughnut cavity. Bake until the doughnuts are browned, separating from the edges of the pan, and springy when touched, 15 to 20 minutes.
- Remove the pans from the oven and transfer them to a wire rack to cool for 5 minutes. Remove the doughnuts from the pans and allow to cool completely for about 30 minutes.
- As the doughnuts cool, make the glaze: In a medium bowl, combine confectioners' sugar, milk and vanilla extract and whisk to combine until desired consistency. The glaze should drip slowly, not run, down the sides of the doughnut; add more milk if needed to thin it or more confectioners' sugar if needed to thicken it. Working one at a time, dip the top half of each cooled doughnut into the vanilla glaze. Serve immediately, or let cool completely, then store in an airtight container in a single layer for up to 3 days.
BAKED PUMPKIN SPICE DOUGHNUTS
These are easy, delicious, tender, and moist baked pumpkin doughnuts! I love baked doughnuts - they are so quick and easy, and totally quench that occasional doughnut craving without having to heat up any oil... that makes them healthy too, right?!
Provided by Rebekah Rose Hills
Categories Doughnuts
Time 45m
Yield 12
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Spray two 6-hole doughnut pans with cooking spray.
- Combine sugar, pumpkin puree, eggs, oil, pumpkin pie spice, salt, and baking powder for the doughnuts in the bowl of a stand mixer; mix until smooth. Gently stir in 1 3/4 cups plus 2 tablespoons flour until just combined. Divide batter among the 2 doughnut pans, filling each well about 3/4 of the way full.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 15 to 18 minutes.
- Remove doughnuts from oven and allow to cool for about 5 minutes. Gently transfer doughnuts to a wire rack (you can use a butter knife or small rubber spatula to help release them from the pan if needed).
- Combine sugar and pumpkin pie spice for the dusting on a large pie plate or in a resealable plastic bag. Gently coat doughnuts with the sugar mixture while still warm. Do wait until they have firmed up a little and aren't too fragile or they will crack and break. Best served warm.
Nutrition Facts : Calories 294.8 calories, Carbohydrate 47 g, Cholesterol 46.5 mg, Fat 10.7 g, Fiber 1.5 g, Protein 3.9 g, SaturatedFat 1.7 g, Sodium 443.5 mg, Sugar 30.3 g
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