These delicious and tender pumpkin donut holes are flavored with warm spices and fried until golden, making them the perfect bite-sized treat for fall. Roll them in cinnamon sugar for an extra sweet touch!
Preparation Time: 15 minutes
Cooking Time: 2-3 minutes per batch
Serving: About 24 donut holes
Equipment: Large mixing bowl, deep fryer or large pot, slotted spoon, paper towels
Ingredients:
- 2 cups all-purpose flour
- 1/2 cup sugar
- 2 teaspoons baking powder
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/4 teaspoon ginger
- 1/4 teaspoon cloves
- 1/2 teaspoon salt
- 1/4 cup butter, melted
- 1/2 cup pumpkin puree
- 1/2 cup milk
- Oil, for frying
Directions:
- In a large mixing bowl, combine the flour, sugar, baking powder, cinnamon, nutmeg, ginger, cloves, and salt. Stir until evenly mixed.
- Add the melted butter, pumpkin puree, and milk to the dry ingredients. Stir until the dough comes together and is smooth.
- Heat oil in a deep fryer or large pot to 375°F (190°C). Ensure the oil is hot enough for frying but not too hot to burn the dough.
- Using a teaspoon, carefully drop small balls of dough (about 1 teaspoon each) into the hot oil. Fry them in batches to avoid overcrowding.
- Fry the donut holes for about 2-3 minutes, turning them occasionally to ensure they cook evenly and turn golden brown.
- Using a slotted spoon, remove the donut holes from the oil and drain on paper towels.
- Optional: While still warm, roll the donut holes in a mixture of cinnamon and sugar for an extra layer of sweetness.
Serve these pumpkin donut holes warm or at room temperature and enjoy the spiced, doughy goodness of fall! They’re perfect for dipping in coffee, cider, or simply enjoying as is.
