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David Venable
Pumpkin isn’t just delicious in pie. The fruit adds terrific fall flavor to these crisp, delicious beignets. Careful—they’re addictive!
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.
For a little extra flavor, drizzle some honey or maple syrup on top of the beignets before serving.