Pumpkin Doughnut Drops

• 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

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.

flour, nonfat dry milk powder, baking powder, cinnamon, powdered ginger, nutmeg, salt, vegetable shortening, sugar, eggs, pumpkin, vanilla, ginger ale, oil, sugar, cinnamon

Taken from www.food.com/recipe/pumpkin-doughnut-drops-201095 (may not work)