These pumpkin donut holes are easy, frugal and perfect for those fall mornings when there’s a slight chill in the air. Besides, nothing says fall food like pumpkin does. Make up a big batch of dough early in the week, and make enough for fresh donuts each morning.
Frugal Tip: In 2010, a pumpkin shortage made canned pumpkin not only expensive, but very hard to find. Back then, I shared how to make your own pumpkin puree from fresh pumpkins on Mommysavers. It’s still a great resource today. The pumpkin puree can be frozen and enjoyed all winter long.
Sizzle sizzle sizzle
Pumpkin Donut Holes
Pumpkin and spices add the flavors of fall to this easy donut holes recipe
Ingredients
- 3½ C. flour
- 4 tsp. baking powder
- 1 tsp. baking soda
- 1 tsp. salt
- 2 tsp. cinnamon
- 1 tsp. ginger
- ½ tsp. nutmeg
- 1 C. sugar
- 4 Tbsp. butter, softened
- 1 egg
- 2 egg yolks
- 1 tsp. vanilla
- ½ C. milk
- 1 Tbsp. sour cream
- 1 C. canned pumpkin or homemade pumpkin puree
Instructions
- In a medium-sized mixing bowl, combine the dry ingredients and the spices. Set aside. In a mixing bowl, blend the sugar and butter until smooth. Add egg and egg yolks, vanilla, milk, sour cream, and pumpkin. Blend well, then add dry ingredients gradually until a batter forms. Chill the dough for 1-2 hours or overnight.
- Roll 1″ dough balls, adding a little flour to prevent stickiness if necessary. Heat 1-2″ oil in a skillet or frying pan over medium heat. Place the dough balls in the pan, turning to brown on all sides. Remove with a slotted spoon. When cool enough to touch, roll in a mixture of cinnamon sugar (1/2 C. sugar, 2 tsp. cinnamon). Serve immediately.
This recipe was adapted from the pumpkin donuts recipe on Annie’s Eats.
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