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
- 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.
- Add in pumpkin purée, milk, eggs, and vanilla; mix well. Let chill in the fridge for 3 hours.
- On a heavy floured service knead dough into a large ball. Make 1 to 1 1/2 size balls out of the dough.
- In a large pan add 2 cups of oil and heat to 365F.
- In a separate medium sized bowl make sugar coating.
- Carefully place about to 5 to 8 donut holes in at a time. Roll around for about 1 minute.
- Place in the sugar coating and roll around. Set aside and repeat.
Served on my Roman Antique Small Square Dish
Submit your review | |
Create With Kendra
Average rating: 0 reviews