Ingredients
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3 cups flour
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1/3 cup nonfat dry milk powder
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3 teaspoons baking powder
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3/4 teaspoon cinnamon
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1/2 teaspoon powdered ginger
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1/4 teaspoon nutmeg
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1/4 teaspoon salt
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2 tablespoons vegetable shortening
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1 1/4 cups sugar
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2 large eggs
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1 cup canned pumpkin
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1 teaspoon vanilla
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1 1/2 cups ginger ale
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oil (for frying)
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1/2 cup sugar, for coating
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1 teaspoon cinnamon, for coating
Instructions
- 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.