The Pioneer Woman Tasty Kitchen
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Pumpkin Spice Doughnut Holes

5.00 Mitt(s) 3 Rating(s)3 votes, average: 5.00 out of 53 votes, average: 5.00 out of 53 votes, average: 5.00 out of 53 votes, average: 5.00 out of 53 votes, average: 5.00 out of 5

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Level: Easy

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Description

Doughnuts are surprisingly easy to make and this is the perfect recipe to get you started!

Inactive time: 4 hours or up to 12 hours.

Ingredients

  • FOR THE DOUGHNUT DOUGH:
  • 4 Tablespoons Unsalted Butter, Softened To Room Temperature
  • ¼ cups Brown Sugar
  • ¼ cups Granulated White Sugar
  • ¾ teaspoons Kosher Salt
  • 1 teaspoon Pumpkin Pie Spice
  • ½ teaspoons Ground Cinnamon
  • ½ teaspoons Ground Ginger
  • ¼ teaspoons Ground Nutmeg
  • ⅛ teaspoons Ground Cloves
  • 2 teaspoons Baking Powder
  • ¼ teaspoons Baking Soda
  • 1 teaspoon Vanilla Extract
  • ⅓ cups Pumpkin Puree
  • ⅓ cups Whole Milk
  • 1 whole Egg
  • 1 whole Egg Yolk
  • 2 cups All-purpose Flour (plus Extra For Dusting)
  • 2 cups Vegetable Oil, For Frying, Plus More As Needed
  • FOR THE CINNAMON SUGAR MIXTURE:
  • 1 cup Sugar
  • 1 Tablespoon Ground Cinnamon

Preparation

In the bowl of your stand mixer, with paddle attachment fixed, cream together the butter and sugars. Once thoroughly combined, add the salt, pumpkin pie spice, cinnamon, ginger, nutmeg, cloves, baking powder and baking soda. Mix again until the ingredients are combined.

Now add in the vanilla extract, pumpkin puree, milk, egg and egg yolk. Beat again until combined. In 1/4 cup increments, add the flour to the bowl until all of the flour is incorporated. Cover and refrigerate for 4 hours or up to 12 hours.

Once chilled, roll the doughnut dough out onto a generously floured surface to 1/2 of an inch thick. Using a small circular cookie cutter, or something similar, cut circles out of the dough. Set the circles aside onto parchment paper until you are ready to fry.

Combine the sugar and cinnamon for the cinnamon-sugar mixture in a shallow bowl. Set aside.

Heat oil to 350 F in a deep fryer or 5-quart Dutch oven (if you are using the Dutch oven, pour the oil in at least 2 inches up the side of the pan). When oil is hot, fry the doughnut holes, 4-5 at a time, until they are golden. This will take about 4-5 minutes. Flip the donuts halfway through so that they evenly brown. Remove doughnuts from the oil and place on a paper-towel lined plate. Let the cooked doughnuts cool for 2-3 minutes, then dip into the cinnamon-sugar mixture. Place on a wire rack until you are ready to serve. Repeat frying and coating the rest of the doughnut holes.

Serve warm or at room temperature. Enjoy!

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3 Reviews

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Margie on 10.27.2013

Made these last weekend and am making again today. Very easy! Making the dough ahead of time was really handy. Fried them when I had time. Thanks for sharing!

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hiswife on 9.28.2013

Oh, yes, these are fabulous! Because of health issues we made a couple of changes like substituting fake butter for the butter and … oddest of all … we made them in my cake-pop maker! (because we’re not allowed deep-fried things. Golly, I miss deep-fried things…) They still turned out really good! We didn’t refrigerate the dough but just dropped scant tablespoonfuls into the maker. Because there is no oil, the cinnamon sugar wouldn’t stick but you could roll them in melted butter and then the sugar if you wanted. We were fine without the sugar coating. Thank you so much for this yummy fall recipe!

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Sheri Ciano on 9.25.2013

These were delicious! A quick easy mix/batter to put together. My kids couldn’t get enough of these, actually neither could the adults. They puffed up beautifully.
I used my deep fryer so I could fry 10-12 at a time. Loved them!

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