In a large heavy-bottomed pot or saucepan, pour in around two inches of vegetable oil. Heat over medium-low heat until a thermometer inserted in the oil reaches 325°F.
While the oil is heating, whisk or sift together the following dry ingredients in a medium bowl:
1 cup sorghum flour
3/4 cup white rice flour
1/4 cup + 2 tbsp corn flour
1/4 cup + 2 tbsp almond flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp ground nutmeg
1/2 tsp salt
In a large bowl, whisk together the following wet ingredients:
1/2 cup cane sugar
3/4 cup vanilla non-dairy yogurt
1/2 cup pumpkin puree
2 tbsp vegetable oil
Add the dry mix to the wet, stirring until a wet dough forms. Measure out a level tablespoon of dough and roll into spheres. Working in batches, drop the balls of dough into the oil and cook until golden brown, turning occasionally, around 4 minutes for each batch. Remove from the oil and drain on paper towels. Sprinkle with powdered sugar and serve.
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