Pumpkin Donut Holes

Every time we go to the store my daughter eyeballs the donuts case.  But instead of always asking for one now she sees them and always says, "Oh, mom when we get home can you make donuts".  This is a quick easy cake donuts recipe that we make frequently.  I really like using the pumpkin, the flavor is just amazing!  Because this is a cake donut recipe there is no rising required, you can whip up an entire batch in about 30 minutes. 

Pumpkin Donut Holes

Vegetable oil, for frying

3 3/4 c. all-purpose flour

1 1/4 c. sugar

1 tbsp. baking powder

1/2 tsp. baking soda

2 tsp. ground cinnamon
2 tsp. pumpkin pie spice

1 tsp.salt

2 large eggs, lightly beaten

1 egg yolk

1/3 c. buttermilk

3/4 c. canned pumpkin puree

3 tbsp. melted salted butter

1/2 tsp. vanilla extract

Preheat oil in a large Dutch oven to 375 degrees. Whisk dry ingredients together in a large bowl.Whisk eggs, yolk, buttermilk, pumpkin puree, melted butter and vanilla extract together in another large bowl until smooth. Add the wet ingredients to the dry and thoroughly mix together using a wooden spoon. The dough will be very very sticky. Dust your countertop and hands with flour. Using your hands pat out dough to 1/2-inch thickness. Use a (roughly) 3/4-inch cutter and cut the holes and roll into balls. Gather scraps and re-roll. Continue cutting out donut holes. Fry donuts, in hot oil, until golden brown and crisp, approximately 3 minutes per side. Drain on wire rack over sheet tray to cool. Once cool, dust with cinnamon sugar, if desired, or dip into the Glaze.

Glaze:

3 c.  powdered sugar

1/4 tsp. vanilla extract

1/2 c. milk

In a small bowl, combine confectioners' sugar, maple extract and milk; stir well. Add additional milk, if needed, to reach desired consistency. Drizzle over donuts.