Description
Pumpkin spice makes everything better, even donut holes, which are nearly perfect to begin with.
Ingredients
Units
Scale
- 2 1/4 cups (540 ml) white flour
- 2 tsp baking powder
- 1 tsp nutmeg
- 1/2 tsp ground cloves
- 1/2 tsp coarse salt
- 1 tsp vanilla extract
- 1 egg, beaten
- 1 cup (240 ml) white sugar
- 1/2 cup (120 ml) brown sugar
- 1/4 cup (60 ml) whole milk
- 1/4 cup (60 ml) sour cream
- 1 cup (240 ml) pumpkin puree
- 2 cups (480 ml) vegetable or coconut oil
Instructions
- Sift together the flour, baking powder, dry spices and coarse salt in a large bowl. In a separate bowl, whisk the vanilla and egg together, then cream in the white and brown sugars. Stir in the milk. Combine the pumpkin puree and the sour cream until no lumps remain, then add to the egg and sugar mixture. Slowly add the wet ingredients to the dry until just combined.
- Heat the oil in a large saucepan over medium-high heat until shimmering. Drop a little bit of the batter into the oil; if it immediately sizzles and starts to rise back up to the surface, the oil is ready.
- Form the batter into small balls using a tbsp or a cookie scoop and roll the balls in a light coating of flour. Drop the batter into the oil, leaving an even amount of space between each donut hole. Let the donuts cook until lightly browned, flipping if necessary. When browned all the way through, remove from the oil and let dry on a paper towel or a baking rack; the outside will crisp as the doughnut cools.
- Sprinkle the donuts with powdered sugar and serve warm.
- Prep Time: 20 mins
- Cook Time: 20 mins
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 3 donut holes
- Calories: 210