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Pumpkin Donut Holes Recipe
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Use this recipe to make homemade, deep-fried pumpkin donut holes.
Course
Dessert
Prep Time
20
minutes
mins
Cook Time
3
minutes
mins
Total Time
23
minutes
mins
Servings
36
donuts
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
ground 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
donut holes
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 and 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 and 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 donuts to fry for 2−3 minutes, turning once.
Remove from oil and place on a paper towel-lined plate. Restore oil temperature to 350−360 degrees; repeat with remaining batter.
coating
Place cinnamon and sugar in a resealable plastic bag and shake to combine.
Add warm (not hot) donut holes, seal and shake to coat.
Enjoy with coffee or tea!
Notes
These are delicious with a side of caramel sauce or cream cheese for dipping!
Nutrition
Calories:
52
kcal
|
Carbohydrates:
10
g
|
Protein:
1
g
|
Fat:
1
g
|
Saturated Fat:
0.5
g
|
Polyunsaturated Fat:
0.1
g
|
Monounsaturated Fat:
0.1
g
|
Cholesterol:
8
mg
|
Sodium:
77
mg
|
Potassium:
19
mg
|
Fiber:
0.3
g
|
Sugar:
7
g