Pumpkin Donut Holes

 
It’s not like we don’t already have a huge chocolate cake in the refrigerator already, but I decided to make pumpkin pie donut holes anyway just for fun. I’m sure they’ll get eaten 😉
They don’t come out perfectly round like the ones at Dunkin Donuts, but that’s ok. These are unique and not done by some machine.
The recipe says to use a quart of oil, but that’s WAY too much. I’d say to use about 2″. Make sure to keep the temperature at a steady 375 degrees or else they might come out heavy and oily.  Otherwise, this is a really easy and fun recipe!
Pumpkin Donut Holes
(recipe courtesy of cooks.com)
1 1/2 c. flour
1/3 c. sugar
2 tsp. baking powder
1/2 tsp. salt
1/4 tsp. cinnamon
1/4 tsp. ginger
1/4 tsp. nutmeg
1/2 c. canned pumpkin
1/4 c. milk- I used skim
2 tbsp. oil
1/2 tsp. vanilla
1 egg
1/2 c. sugar
1 tsp. cinnamon
Oil for deep frying
In large bowl, combine flour, sugar, baking powder, salt, cinnamon, ginger and nutmeg; blend well. Combine pumpkin, milk, oil, vanilla and egg.
Stir into dry ingredients just until moistened.In deep fat fryer or heavy saucepan, heat 1 quart oil to 375 degrees.
Drop by teaspoonfuls into hot oil, 5-6 at a time.
Fry doughnut drops 1-1 1/2 minutes on each side until brown.
Drain on paper towel.

Combine 1/2 cup sugar and 1 teaspoon cinnamon; roll warm doughnuts in mixture.
Makes 30-36 doughnut drops.

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