Delicious hot, gluten-free pumpkin donut holes, made with lots of freshly baked (or canned) pumpkin puree! These were a huge hit among all the family and friends that enjoyed them together. I was grateful the recipe made so many, so we had a few extras. For us, it's the time of year when we celebrate Hanukkah by frying anything and everything. (Maybe not everything, but it's a fun excuse to make and eat fried foods. Our favorite savory food to make is latkes (potato pancakes). They're delicious served with homemade applesauce or sour cream. I love stacking them with smoked salmon and a dollop of sour cream. But, it's also fun to make donut holes, too! These are a fun late fall/early winter treat! Enjoy!
Real Pumpkin Donut Holes!!!
makes ~60 donut holes
I love to bake my own pumpkins, for that extra fresh pumpkin taste. You can bake similar-style squash, like acorn squash, if pie pumpkins aren't available anymore.
Whisk together in a large bowl:
1 3/4 cups Kristin's Gluten-Free Flour Mix
1 1/2 cup sugar
1 1/2 tsp baking powder
1/2 tsp xanthan gum
1 tsp salt
1 1/2 - 2 tsp ground cinnamon
1/2 tsp ground nutmeg
1/2 tsp ground allspice
1/2 tsp ground ginger
1/8 - 1/4 tsp ground cloves
Start heating 1" Avocado Oil (or other frying oil of your choice, but this makes the MOST delicious crisp edges on the donut holes) in a high-sided frying pan over medium to medium-high heat OR in a deep-fryer. *I aim for 350F to 360F*
I have fallen in love with a small deep-fryer that I have now. I find it eliminates a good deal of mess. I tend to strain and then re-use frying oil several times, just adding extra oil as needed, particularly if frying non-meat/fish items like donuts. I'll use this again for Navajo tacos, hand-held fruit fry pies, samosas, and even latkes (potato pancakes)!
Add to your dry ingredients, and mix in thoroughly until smooth:
1/4 cup oil (i like avocado oil, but any will do)
1 1/2 cup pumpkin puree (fresh, homemade or canned 100% pumpkin)
4 eggs
Mix with a spoon until thoroughly combined. Let rest 5-10 minutes.
Line 1 cookie sheet with foil or parchment paper to place donuts after cooling a bit and/or rolling in cinnamon-sugar. Line 1 cookie sheet with a double layer of paper towel to place cooked donuts to drain.
Prepare a small bowl of cinnamon sugar to roll donuts after frying:
1/2 cup sugar
2 Tbsp cinnamon
Use a small (1 Tbsp) sized cookie scoop to scoop pumpkin batter into the hot oil.
Let the pumpkin donut holes cook until browned on one side before flipping to the other side. (Often, I find they mostly flip themselves). I usually give them about two minutes per side. A lighter brown will give you a softer donut hole and a darker brown will give you a more crispy donut. I prefer a darker brown.
Remove donuts to paper towel-lined pan to drain/cool. Repeat with remaining batter.
When pumpkin donut holes have cooled enough for you to touch but are still hot, roll donuts in cinnamon-sugar and place on parchment paper or foil-lined pan OR transfer directly to foil or parchment-lined pan to eat later.
Enjoy!!!
Real Pumpkin Donut Holes!!!
makes ~60 donut holes
I love to bake my own pumpkins, for that extra fresh pumpkin taste. You can bake similar-style squash, like acorn squash, if pie pumpkins aren't available anymore.
Whisk together in a large bowl:
1 3/4 cups Kristin's Gluten-Free Flour Mix
1 1/2 cup sugar
1 1/2 tsp baking powder
1/2 tsp xanthan gum
1 tsp salt
1 1/2 - 2 tsp ground cinnamon
1/2 tsp ground nutmeg
1/2 tsp ground allspice
1/2 tsp ground ginger
1/8 - 1/4 tsp ground cloves
Start heating 1" Avocado Oil (or other frying oil of your choice, but this makes the MOST delicious crisp edges on the donut holes) in a high-sided frying pan over medium to medium-high heat OR in a deep-fryer. *I aim for 350F to 360F*
I have fallen in love with a small deep-fryer that I have now. I find it eliminates a good deal of mess. I tend to strain and then re-use frying oil several times, just adding extra oil as needed, particularly if frying non-meat/fish items like donuts. I'll use this again for Navajo tacos, hand-held fruit fry pies, samosas, and even latkes (potato pancakes)!
Add to your dry ingredients, and mix in thoroughly until smooth:
1/4 cup oil (i like avocado oil, but any will do)
1 1/2 cup pumpkin puree (fresh, homemade or canned 100% pumpkin)
4 eggs
Mix with a spoon until thoroughly combined. Let rest 5-10 minutes.
Line 1 cookie sheet with foil or parchment paper to place donuts after cooling a bit and/or rolling in cinnamon-sugar. Line 1 cookie sheet with a double layer of paper towel to place cooked donuts to drain.
Prepare a small bowl of cinnamon sugar to roll donuts after frying:
1/2 cup sugar
2 Tbsp cinnamon
Use a small (1 Tbsp) sized cookie scoop to scoop pumpkin batter into the hot oil.
Let the pumpkin donut holes cook until browned on one side before flipping to the other side. (Often, I find they mostly flip themselves). I usually give them about two minutes per side. A lighter brown will give you a softer donut hole and a darker brown will give you a more crispy donut. I prefer a darker brown.
When pumpkin donut holes have cooled enough for you to touch but are still hot, roll donuts in cinnamon-sugar and place on parchment paper or foil-lined pan OR transfer directly to foil or parchment-lined pan to eat later.
This tray was packed with donut holes by the end of frying. Yum!
Pumpking donut holes are delicious rolled in cinnamon-sugar
Enjoy!!!
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