Appetizers/Snacks · Bread · Breakfast · Desserts · Recipes

Pumpkin Drop Donuts

pumpkin drop donuts, donuts without pan, donut holes

Happy September!

Do you know what that means?  September means the air is crisper in the morning, school season starts and pumpkin season is just around the corner!  What better way to celebrate pumpkin season than with pumpkin donuts?  These drop donuts taste just like mini pumpkin pies.  Yum!

Now, I don’t have a donut pan so I stick to drop donuts (who needs a donut pan to make great donuts at home anyway?)  Okay, these aren’t gourmet looking by any means but they are rustic and absolutely delicious.  Make sure you have some friends or family members around when you make these, otherwise you’ll eat them all by yourself.  Which, your taste buds will love but your tummy might not.

The most important thing to keep in mind when making drop donuts is to make sure you drop small amounts of dough into your fryer oil.  If you make the donuts too large, the inside will not be able to cook completely and the inside of your donuts will be doughy instead of fluffy.

Pumpkin Drop Donuts

Rating: 51

Prep Time: 10 minutes

Cook Time: 5 minutes

Total Time: 15 minutes

Yields: About 30-40 donuts


  • Vegetable oil for deep frying
  • 1 cup flour
  • 1/4 cup brown sugar
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon cinnamon
  • 1/8 teaspoon ginger
  • 1/8 teaspoon nutmeg
  • 1/8 teaspoon all spice
  • 1/8 teaspoon ground cloves
  • 1/3 cup canned pumpkin
  • 1/4 cup milk
  • 1 teaspoon vanilla
  • 1 egg
  • 1/3 cup sugar
  • 1 teaspoon cinnamon


  1. Heat oil for deep frying (375°F).
  2. In large bowl, combine flour, sugar, baking powder, salt, cinnamon, ginger, nutmeg, all spice and cloves. Mix pumpkin, milk, oil, vanilla and egg in a separate bowl. Stir into dry ingredients just until moistened. Allow to rest for 5 minutes.
  3. Drop by teaspoonfuls into hot oil 5-6 at a time. Fry 2-3 minutes, on each side, until golden brown.
  4. Drain on paper towels. Mix sugar and cinnamon; roll warm donuts in mixture and serve.

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