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1
Place about 3 inches of canola oil into a large pot or Dutch oven and heat to 325 degrees F.
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2
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.
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3
While the butter melts, make spiced sugar by combining granulated sugar, cinnamon, ground nutmeg, ground cloves and ground ginger and mixing well. Set aside.
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4
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.
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5
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.
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6
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.
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7
While still warm, roll beignets through spiced sugar until well coated; remove to a separate plate to cool.
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8
Serve and enjoy!
