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–+ donut holes (depending on size)

Pumpkin Donut Holes Recipe

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Celebrate Thanksgiving and Hanukkah with our pumpkin donut holes recipe!
Course Breakfast
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 36 donut holes (depending on size)
Calories 52
Author Cheryl Najafi

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