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  • Denisse Conway

    Pumpkin Drop Donuts Makes 6 to 10 traditional doughnuts or 25 to 35 drop doughnuts 13/4 cup (240 grams) all-purpose flour, sifted 2 teaspoons baking powder 1/2 teaspoon salt 1 teaspoon freshly grated nutmeg 1/3 cup (75 grams) superfine sugar 2 tablespoons (1 ounce) unsalted butter or vegetable shortening 1 egg 1/2 cup whole milk, scalded and divided 2 tablespoons plain yogurt 1 teaspoon vanilla extract Vegetable oil for frying 1. In the bowl of a stand mixer fitted with the paddle attachment, combine the flour, baking powder, salt, nutmeg, and sugar. Blend on low speed. Add the butter and blend at medium-low speed. The mixture should resemble coarse sand. 2. In a separate bowl, combine the egg, 1/4 cup of the milk, yogurt, and vanilla. With the mixer running, slowly pour the wet ingredients into the flour-butter mixture. Scrape down the sides of the bowl and mix for 20 seconds. Mix in the remaining milk a little at a time, until the batter sticks to the sides of the bowl. The batter should be smooth, thick and spoonable, similar to moist cookie dough. You may not need all of the milk. Cover with plastic wrap and let rest tor 15 to 20 minutes. These drop doughnuts (or fritters if you prefer) use my basic cake doughnut recipe from the book, with just a few little tweaks. First, I add all sorts of spices. I like nutmeg, ginger, cardamom and cinnamon. Just a healthy pinch of each works great. Allspice, mace and even cloves would be nice too. These just get mixed into the flour. Then, because the squash puree is quite moist, the wet ingredients need to be reduced a bit. I recommend leaving the milk out all together and adding 1/2 cup of the pureed squash, mixed in with the egg, yogurt and vanilla. Add these wet ingredients to the flour mixture as instructed. Once everything is all mixed up, check the thickness. The batter should be pretty thick, but not as thick as cookie dough. If it is stiff, you can then add a bit of milk… maybe a tablespoon… to thin it out some. Then fry as drop fritters!

  • Whitni Freeman

    Pumpkin Drop Doughnuts... yum! @Lydia Ruth Freeman, i'm telling ya, come on over and i'll makme you some pumpkin donuts...

  • Tara Kelley

    Pumpkin Drop Doughnuts ... Hold up, pumpkin doughnuts? I might just cry!

  • Leola Weber

    Pumpkin Drop #health guide #health food|

  • Sara ThatsMe

    Oh yes! Pumpkin Drop Doughnuts by Lara Ferroni. Can be made #vegan #dessert

  • Anne Fuller

    Pumpkin Drop Doughnuts AKA Pumpkin Fritters

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