Mini Pumpkin Beignets with Spiced Sugar

Place about 3 inches of canola oil into a large pot or Dutch oven and heat to 325 degrees F.

In a medium saucepot, combine pumpkin, brandy, water, brown sugar, salt, 1/2 teaspoon cinnamon, 1/4 teaspoon ground nutmeg, 1/8 teaspoon ground cloves and 1/8 teaspoon ground ginger. Cover and cook over medium low heat until the butter melts, stirring occasionally.

While the butter melts, make spiced sugar by combining granulated sugar, cinnamon, ground nutmeg, ground cloves and ground ginger and mixing well. Set aside.

When butter melts, remove pot from stove and add in flour all at once; stir vigorously with wooden spoon until well combined. Return to heat and continue stirring until batter pulls from sides of pot, about 30–45 seconds.

Remove pot from heat and pour dough into a large mixing bowl. Stir dough to cool. Once dough is sufficiently cool, add eggs, one at a time, mixing well between each addition until all eggs are added and batter is well combined.

Drop rounded teaspoonfuls of batter into the heated oil. Cook until golden brown, about 1–2 minutes on each side depending on the heat of the oil. Remove beignets from oil with a slotted spoon and place on a paper towel-lined plate to drain.

While still warm, roll beignets through spiced sugar until well coated; remove to a separate plate to cool.

Serve and enjoy!