Are you a doughnut or a doughnut hole kind of person? I think I have become more of a doughnut hole kind of gal. When I decide to hit a local doughnut shop I seek out the doughnut holes first, and then if I do not spy any I will hope for the big guy. I have been craving these magical pumpkin doughnut holes for months. Not sure why I didn’t get in the kitchen when the craving hit instead I felt the need to wait for November to roll on in. Last week I got in the kitchen and made them not once but twice.
This recipe is basically my traditional doughnut hole recipe but I swapped out this and that and mixed in some pumpkin as well as spices to jazz it up. They are so damn good. While I was shooting the recipe I had the brilliant idea of dipping them into warm dark chocolate and that was brilliant too. Then I took some sugar and spiced up it up with more pumpkin pie sugar and rolled hot buttery doughnut holes in it and another brilliant idea came to life. This recipe is brilliant all the way around.
Lenny does not say things just to say things so when he said more than once that I make the best-baked doughnuts and now doughnut holes I knew he was serious. Even when we hit the trendiest of doughnut shops he always leaves saying, “you really make the best doughnuts”. Guess what, you should probably make a batch or two of these zippy little pumpkin doughnut holes to nibble on while making Thanksgiving dinner.
Pumpkin Doughnut Holes
2 cups all-purpose flour
1 cup sugar
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoons pumpkin pie spice
pinch of kosher salt
1 cup pumpkin
3/4 cup whole milk buttermilk
2 tablespoons melted unsalted butter
2 teaspoons vanilla extract
4 tablespoons melted butter
1/3 cup sugar
2 teaspoons pumpkin pie spice
2 ounces dark chocolate
1/2 teaspoon coconut oil
Preheat oven to 350.
Lightly oil a baked doughnut hole pan with some baking spray.
Whisk together the flour, sugar, baking soda, baking powder, pumpkin pie spice along with the pinch of salt. Set aside.
In a separate bowl whisk together the pumpkin, buttermilk, melted butter, and extract.
Add the wet mixture to the dry and using a fork mix together.
Scoop the batter into a large Ziploc bag. Snip off a small corner end of the bag. Pipe batter into each cavity of the doughnut hole pan. Only fill up each doughnut hole halfway or you will have acorn shaped doughnut holes instead of small round ones.
Bake for 12 – 15 minutes; until golden brown.
Remove from the oven and let cook for 3minutes, then remove from the pan.
If you want to coat with pumpkin pie spice sugar – mix together the sugar and pumpkin pie spice. Using a pastry brush, brush each doughnut hole with some butter then roll in sugar.
If you want chocolate drizzle – melt the chocolate and coconut oil together, then lightly drizzle over the doughnut holes or dip the doughnut hole into the chocolate.