Pumpkin Donut Holes Recipe
Celebrate Thanksgiving and Hanukkah with our pumpkin donut holes recipe!
Ingredients
donut holes
- 1 1/4 cups all-purpose flour
- 2 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp salt
- 1 1/4 tsp cinnamon
- 1/2 tsp ginger
- 1/4 tsp nutmeg
- 1/2 cup granulated sugar
- 2 Tbsp unsalted butter
- 1 large egg
- 1/4 cup buttermilk
- 1/2 cup pumpkin purée
- 1 tsp pure vanilla extract
- oil for frying
coating
- 1 tsp cinnamon
- 3/4 cup granulated sugar
Instructions
- Whisk together flour, baking powder, baking soda, salt and spices in medium mixing bowl; set aside.
- Cream sugar and butter together until fluffy. Add egg, beat until well incorporated. Stir in buttermilk, pumpkin purée and vanilla.
- Mix wet and dry ingredients together until smooth batter forms; do not over-mix. Cover batter with plastic wrap; chill for 1 hour or until firm.
- Add oil to large saucepan or Dutch oven to a depth of 2"−3" and attach a thermometer. Heat oil on medium to 350−360 degrees.
- Carefully drop batter by heaping teaspoons into oil; do not overcrowd oil. Allow to fry for 2−3 minutes turning once.
- Remove from oil and to a paper towel lined plate. Restore oil temperature to 350−360 degrees; repeat with remaining batter.
- Place cinnamon and sugar in a resealable plastic bag and shake to combine.
- Add warm (not hot) donut holes, seal and shake to coat.
- Serve and enjoy with coffee or tea!
Notes
Our yummy pumpkin donut recipe is for a cake donut, not a yeast donut. This means the recipe will come together quickly and easily!
Nutrition
Calories: 52kcal | Carbohydrates: 10g | Protein: 1g | Fat: 1g | Saturated Fat: 0.5g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.1g | Cholesterol: 8mg | Sodium: 77mg | Potassium: 19mg | Fiber: 0.3g | Sugar: 7g