Pumpkindonutdrops Recipes

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.

PUMPKIN DONUTS

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.

PUMPKIN DONUT DROPS

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 SPICE DONUT HOLES RECIPE BY TASTY

Steps:

• Note: make your own pumpkin pie spice by mixing 2 tablespoons cinnamon, 1 tablespoon ginger, 1 tablespoon nutmeg, and ½ tablespoon cloves; use 2 teaspoons in the dough, and 3 tablespoons in the topping mixture.
• In a large bowl, mix together flour, sugar, baking powder, pumpkin pie spice, and salt.
• In a separate bowl, mix together pumpkin puree, egg, and butter.
• Pour wet mixture into dry mixture and stir together with rubber spatula until fully incorporated. Set aside.
• Heat oil in a frying pan to 325˚F (160˚C).
• While oil is heating, use your hands to shape and roll the pumpkin donut dough into balls. (Greasing your hands with oil will make this process much easier).
• Fry the dough balls until golden brown, about 4-5 minutes. (For best results, fry only 3-4 at a time).
• Drain them on a paper towel and immediately transfer to bowl of the pumpkin pie spice-sugar mix. Gently toss to coat.
• Enjoy!

DOUGHNUT MUFFINS

Steps:

• Preheat oven to 350°. In a large bowl, cream butter and sugars until light and fluffy. Add eggs, one at a time, beating well after each addition. Gradually beat in milk and vanilla. In another bowl, whisk flour, baking powder, salt, nutmeg, cinnamon and baking soda. Add to creamed mixture; stir just until moistened., Fill greased or paper-lined muffin cups. Bake 18-20 minutes or until a toothpick inserted in center comes out clean. Cool 5 minutes before removing from pan to a wire rack., Meanwhile, for coating, combine coarse sugar and cinnamon. Dip tops of warm muffins in butter, then coat in cinnamon-sugar.