Pumpkin Beignets

Combine and sift together the flour, baking powder, salt, sugar and spices in a large bowl.

Combine the milk, egg, pumpkin and vanilla in a small bowl.

Add the wet ingredients to the dry ingredients and combine thoroughly

Heat the vegetable oil in a large pot over medium high heat until approximately 325 degrees (F). Use a thermometer to gauge the temperature, or if you don’t have one sprinkle a tiny bit of flour into the oil. If it sizzles instantaneously you’re pretty much ready.

You will need two teaspoons. One to lift a spoonful of batter, the other to push the batter into the hot oil. They don’t have to be perfectly symmetrical, I adore the diversity that takes shape when these little beauties hit the oil.

Try not to fry more than 8 or 10 beignets at a time. Crowding them will lower the temperature of the oil and cause your beignets to be soggy. Make sure to adjust the heat of the oil to keep the temperature at 325 degrees, or at a constant slow rolling boil when you add in each batch.

Fry each batch for no more than 5-7 minutes, or until golden brown on both sides and cooked all the way through. Pull the first couple of beignets apart to see if they are done in the center. This will give you a better feel of the golden color that you are looking for and the amount of time you need to leave them in the oil. Drain on a rack or paper towels.

Serve them fresh, hot and liberally dusted with powdered sugar and/or drizzled with caramel. A little word of advice though. Make sure that you have set the table before you put the platter down, otherwise you can forget about getting a chance afterwards. These little lovelies will be gone before the napkins finds their way to the table never mind onto a lap.