Description
These pumpkin donut holes marry warm cinnamon and nutmeg with a tender, moist interior, fried until golden crisp and rolled in sweet cinnamon sugar—each bite a fluffy, spiced nugget of fall bliss.
Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 cup granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/2 teaspoon salt
- 1/2 cup canned pumpkin puree
- 1/4 cup milk
- 1 large egg
- 2 tablespoons melted butter
- 1 teaspoon vanilla extract
- vegetable oil for frying
Instructions
- In a large bowl whisk together the flour sugar baking powder baking soda cinnamon nutmeg ginger cloves and salt.
- In another bowl combine the pumpkin puree milk egg melted butter and vanilla extract mixing until smooth.
- Pour the wet ingredients into the dry ingredients and stir gently until just combined with a few small lumps remaining.
- Heat the oil in a deep skillet or pot to 350°F ensuring you have enough to submerge the donut holes.
- Using a small cookie scoop or two spoons drop tablespoon sized portions of batter into the hot oil without overcrowding.
- Fry the donut holes for 2 to 3 minutes turning occasionally until they are golden brown on all sides.
- Remove the donut holes with a slotted spoon and drain them on paper towels.
- While still warm toss the donut holes in a cinnamon sugar mixture or dip them in glaze.
- Let them cool slightly then serve warm.
Notes
- Use a candy thermometer to maintain the correct oil temperature for even frying.
- Avoid overmixing the batter to keep the donut holes light and tender.
- Store any leftovers in an airtight container at room temperature for up to two days.
- Reheat donut holes in a warm oven for a few minutes to restore their crisp exterior.