These simple Pumpkin Doughnut Drops are the perfect fall pumpkin recipe. They’re delicious, and they are perfect for a weekend breakfast.

pumpkin doughnut drops

I must admit that these are a little bit dangerous.  You can never eat just one, and it’s very likely you’ll eat a whole bunch of them!  You could always make my Baked Pumpkin Doughnuts, and those are good too. And Baked Glazed Doughnuts are pretty awesome too. But these fried little pumpkin doughnut drops (holes) are pretty amazing!! Hop on the treadmill… they’re worth it!

ingredients displayed for making pumpkin doughnut drops

Ingredients needed:

  • granulated white sugar
  • egg
  • shortening
  • unsweetened pure pumpkin
  • white vinegar
  • vanilla extract
  • all purpose flour
  • nonfat dry milk powder
  • baking powder and salt
  • ground cinnamon and ground nutmeg
  • 7-Up or Sprite
  • vegetable or canola oil

four photos showing how to make pumpkin doughnut drops

How to make Pumpkin Doughnut Drops:

The complete, printable recipe is at the end of this post.

In a mixing bowl, use an electric mixer to beat the sugar, egg and shortening. Add the pumpkin, vinegar and vanilla. Combine the dry ingredients in a separate bowl; add to the pumpkin mixture in two parts, alternately with the soda.

pumpkin doughnut drops frying and then being taken out

Fried doughnuts might seem like they’re complicated to make, but they’re really not. In an electric skillet or deep fat fryer, heat the oil to 375°F. Drop teaspoonfuls of batter, a few at a time, into the hot oil. Fry for 1 minute on each side or until golden brown.

pumpkin doughnut drops

Once they’re done cooking in the oil, transfer them to a paper towel so the paper towel can soak up some of the excess oil. Then roll the doughnut holes in sugar. Use granulated white sugar or powdered sugar. You can even choose to mix a little cinnamon with the sugar before rolling. Powdered sugar may be used in place of regular sugar, if you’d like.

hand picking up a pumpkin doughnut drop from stack

 They’re the perfect little donut holes for the fall season, and everyone will love you for making them. Enjoy!

pumpkin doughnut drops stacked with one cut open

Favorite Pumpkin Breakfast Recipes:

pumpkin doughnut drops
5 from 1 vote

Pumpkin Doughnut Drops

Obviously a must-make breakfast recipe for fall!
Prep: 25 minutes
Cook: 30 minutes
Total: 55 minutes
Servings: 42 doughnuts
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Ingredients

Instructions 

  • In a mixing bowl, use an electric mixer to beat the sugar, egg and shortening. Add the pumpkin, vinegar and vanilla. Combine the dry ingredients in a separate bowl; add to the pumpkin mixture in two parts, alternately with the soda.
  • In an electric skillet or deep fat fryer, heat the oil to 375°F. Drop teaspoonfuls of batter, a few at a time, into the hot oil. Fry for 1 minute on each side or until golden brown. Drain on paper towels; roll in sugar while warm.

Nutrition

Serving: 1doughnut drop, Calories: 96kcal, Carbohydrates: 7g, Protein: 1g, Fat: 7g, Saturated Fat: 1g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 4g, Trans Fat: 1g, Cholesterol: 5mg, Sodium: 20mg, Potassium: 41mg, Fiber: 1g, Sugar: 4g, Vitamin A: 477IU, Vitamin C: 1mg, Calcium: 18mg, Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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5 from 1 vote (1 rating without comment)

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