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