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Pumpkin Donut Holes

Pumpkin Donut Holes

Ingredients:

  • 3 Tablespoons Soften Butter
  • 3/4 Cup Sugar
  • 2 Teaspoons Baking Powder
  • 1 Teaspoon Baking Soda
  • 1 Teaspoon Salt
  • 1 1/2 Teaspoon Pumpkin Spice
  • 3/4 Cup Canned Pumpkin Purée
  • 1/3 Cup Milk (may use buttermilk, milk or plant base milk)
  •  1 Egg and 1 Egg Yolk
  • 1 Teaspoon Vanilla
  • 2 Cups All Purpose Flour
  • 2 Cups Vegetable Oil

 

Sugar Coating:

  • 3/4 Cup Sugar
  • 3 Teaspoon Ground Cinnamon
  • Optional: 1 Teaspoon ground Nutmeg

 

  1. In a large mixing bowl add beat butter on medium for 30 seconds until creamy. Add in sugar, baking powder, soda, salt, and pumpkin spice; mix well.
  2. Add in pumpkin purée, milk, eggs, and vanilla; mix well. Let chill in the fridge for 3 hours.
  3. On a heavy floured service knead dough into a large ball. Make 1 to 1 1/2 size balls out of the dough.
  4. In a large pan add 2 cups of oil and heat to 365F.
  5. In a separate medium sized bowl make sugar coating.
  6. Carefully place about to 5 to 8 donut holes in at a time. Roll around for about 1 minute.
  7. Place in the sugar coating and roll around. Set aside and repeat.

 

Served on my Roman Antique Small Square Dish

 

 

 

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