This recipe is the perfect treat for your taste buds and for your diet!
Becky Low with the Dairy Farmers of Utah, shares this no flouring, rolling or doughnut-cutting recipe.
Pumpkin Doughnut Holes
1 teaspoon active dry yeast
1⁄4 cup warm water
3 tablespoons brown sugar
1⁄4 cup sour cream
1 1⁄2 teaspoons pumpkin pie spice
1⁄2 cup pumpkin puree
1 tablespoon butter, melted
1 egg
1⁄2 teaspoon salt
2 cups flour
Oil for frying
Maple Glaze (see recipe below)
Chopped pumpkin seeds, optional garnish
Water should be the temperature of a baby’s bottle. Stir yeast and 1 teaspoon sugar into warm to dissolve. Beat together remaining brown sugar, sour cream, pumpkin pie spice, pumpkin puree, melted butter, egg and salt. Add yeast and 1 cup flour. Beat until smooth and elastic. Stir in remaining cup of flour to make a soft dough (similar to thick cake batter). Loosely cover bowl with plastic wrap and allow dough to rise until double in bulk (approximately 60-90 minutes).
Stir batter down while oil is heating. Heat 1-inch oil in Dutch oven or large deep frying pan to 365 degrees (pan should be at least 3-4 inches deep). Using a scoop or two teaspoons, drop approximately 1-tablespoon doughnut hole size mounds of batter into hot oil; cook until golden brown, turning once. Cook 4-5 doughnut holes at a time, adjusting heat to keep oil between 355-360 degrees. Drain on paper towels.
Prepare glaze, dip doughnut holes in glaze, place on wire rack to drain and sprinkle with optional chopped pumpkin seeds. Allow glaze to set. Serve fresh with a cold glass of milk!
Notes:
Launch fall traditions with a bite-size glazed doughnut you will not need to feel guilty about. Recipe makes between 24-30 bite-size doughnut holes.
Glaze
1/2 cup powdered sugar
3 tablespoons good maple sugar
1/2 teaspoon pumpkin pie spice
Dash of salt
Whisk together until smooth 1⁄2-cup powdered sugar, 3-tablespoons good maple syrup, 1⁄2-teaspoon pumpkin pie spice and a dash of salt.
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