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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 4 |
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These are easy and yummy! Recipe is from The California Heritage Continues... cookbook. Unusual and absolutely wonderful! 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.
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