Pumpkin Beignats

By LadyJ1114

Recipe from David Venable, QVC, In the Kitchen With David.

Ingredients

• 2-3/4 cups all-purpose flour
• 2 Tbsp baking powder
• 3/4 tsp kosher salt
• 1/2 cup sugar
• 1/2 tsp ground cinnamon
• 1/8 tsp ground nutmeg
• 1/8 tsp ground allspice
• 1/4 tsp ground ginger
• 1 egg
• 1 cup milk
• 1-1/8 cup pumpkin purée
• 1-1/2 tsp vanilla
• Oil (for frying)
• Confectioners' sugar (optional garnish)

Preparation

Step 1

Preheat a deep fryer (or a large stockpot filled with oil) to 365°F.
Whisk together the flour, baking powder, salt, sugar, cinnamon, nutmeg, allspice, and ginger in a medium-size bowl. Set aside.
Whisk together the egg, milk, pumpkin purée, and vanilla in a medium-size bowl until well-mixed. Pour the wet mixture into the bowl with the dry and stir until the ingredients are fully combined and a thick batter forms.

Use a Tbsp to drop several dots of batter into the hot oil. Fry the beignets, turning 2 or 3 times, until golden brown and puffy, about 5-7 minutes. Move the beignets to a paper towel-lined plate.
Dust with confectioners' sugar, if desired, and serve hot.