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Pumpkin Drop Doughnuts
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Oil for deep frying
1-1/2 cups all-purpose flour
1/3 cup sugar
2 tsp baking powder
1/2 tsp salt
1/4 tsp cinnamon
1/4 tsp ginger
1/4 tsp nutmeg
1/2 cup canned pumpkin
1/4 cup milk
2 tbl oil
1/2 tsp vanilla
1 egg
1/2 cup sugar
1 tsp cinnamon
In a deep fryer or heavy saucepan, heat 3 to 4 inches oil to 375 degrees F. Lightly spoon flour into measuring cup; level off. In large bowl, combine flour, 1/3 cup sugar, baking powder, salt, 1/4 teaspoon cinnamon, ginger, and nutmeg; blend well. In a small bowl, combine pumpkin, milk, oil, vanilla, and egg; stir into dry ingredients just until moistened. Drop by teaspoonfuls into hot oil, 5 or 6 at a time. Fry doughnut drops 1 to 1-1/2 minutes on each side or until golden brown. Drain on paper towel. Combine 1/2 cup sugar and 1 teaspoon cinnamon; roll warm doughnut drops in mixture.
Yield: approximately 36 doughnut drops, two per serving.
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