Pumpkin Doughnut Holes Recipe

Course Breakfast

Cuisine American

Prep Time 5 minutes

Cook Time 15 minutes

Servings 24 people

Calories 53 kcal

2 cups Gluten Free Flour can use regular all purpose flour if you aren't gluten free
1 teaspoon pumpkin pie spice
1 egg
1 Tablespoons Baking Powder
1/4 teaspoon Salt
1 cup Milk we used coconut milk
1/2 cup Pumpkin Puree
1/4 cup Sugar
2 teaspoons Cinnamon

In a large bowl, combine the dry ingredients (flour, salt, spices, and baking powder). Mix together until blended. After you've done this, put about an inch of vegetable oil in a sauce pan and begin heating it over a medium heat so it will be warm to fry your batter in.
Add in the pumpkin, egg, and the milk and mix until completely blended.
If your oil is not hot by now, wait a bit before this next step. Otherwise, use a cookie scoop (or a spoon) to place balls of dough into the hot oil.
Fry the little dough balls for about a minute or until golden brown.
Once you remove the doughnuts from the heat, place them on a paper towel to dry off for a minute before you coat them in the cinnamon and sugar mixture. If you don't do this, your mixture will get all oily and won't stick.
In a small bowl, combine the cinnamon and sugar. Roll the Pumpkin Doughnut Holes in the mixture until coated.
Serve warm and enjoy! This recipe will make about 24 doughnut holes.

Nutrition Facts

Pumpkin Doughnut Holes Recipe

Amount Per Serving

Calories 53 Calories from Fat 9

% Daily Value*

Fat 1g2%

Saturated Fat 0.3g2%

Trans Fat 0.001g

Polyunsaturated Fat 0.1g

Monounsaturated Fat 0.2g

Cholesterol 8mg3%

Sodium 84mg4%

Potassium 30mg1%

Carbohydrates 11g4%

Fiber 1g4%

Sugar 3g3%

Protein 2g4%

Vitamin A 821IU16%

Vitamin C 0.2mg0%

Calcium 53mg5%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.