I honestly thought that I could hold off. That I could make it through. That I was stronger than this.
And then I failed myself. I caved in and made something pumpkin-flavored this Fall.
See, I’ve never really been waaay into pumpkin, the way that everyone seems to be in the Fall. I think- and please don’t hate me here, America- that Pumpkin Spiced Lattes from Starbucks are kind of gross. My penchant for pumpkin pie is pretty low. I’m not down with shaking pumpkin pie spice onto my oatmeal.
(I will, however, light five thousand pumpkin and “Autumn Wreath Holiday Spice” candles all over my apartment, because that’s only normal.)
But go crazy for the pumpkin seasoning when cooking and baking? Not really my style.
A few weeks ago, though, after I had to test a pumpkin recipe for Food52, and I was left with half a can of pumpkin puree, my fingers and stomach were itching for doughnuts. So I broke tradition, and I made pumpkin spiced doughnut holes and you know what?
I think kind of get it. The pumpkin thing.
What I’m really trying to say here is, I’m sorry, Pumpkin Lovers, for being a Pumpkin Hater. Because a little pumpkin flavor can make a Fall morning turn into nothing short of perfection. And when there is an extra New York Times Sunday edition lying unclaimed in the mail room of the apartment? Imma grab it, and spread it out on our kitchen counter and drink my coffee and eat my pumpkin doughnuts and love the fact that Fall weekends are definitely the very best kinds of weekends.
Pumpkin Spiced Doughnut Holes Recipe
Ingredients
- 2 ¼ cups white flour
- 2 teaspoons baking powder
- 1 teaspoon nutmeg
- ½ teaspoon ground cloves
- ½ teaspoon coarse salt
- 1 teaspoon vanilla extract
- 1 egg, beaten
- 1 cup white sugar
- ½ cup brown sugar
- ¼ cup whole milk
- ¼ cup sour cream
- 1 cup pumpkin puree
- 2 cups vegetable or coconut oil
Instructions
- Put the flour, baking powder, dry spices and coarse salt in a large bowl and then sift all of them. In a seperatae bowl, whisk the vanilla and the eggs together. Then add cream into white and brown sugar. After that stir them in the milk. Combine the pupmkin puree and the sour cream until no lumps remain. Then add it to the egg and sugar mixture. Slowly add the wet ingredients to the dry ones until they completely mix.
- Heat the oil in a large saucepan over medium-high heat until it shimmer. Drop just a little of the batter into the oil. If it immediately sizzles and starts to rise back up to the surface, the oil is ready.
- Form the batter into small balls using a tablespoon or a cookie scoop then roll the balls in light coating of flour. Drop the batter into the oil, leave an even amount of space between each doughnut hole. Let the donuts cook until they lightly browned and flip them when they are ready. When they completely browned, remove them from the oil and let them dry o an paper towel or a baking rack; the outside will crisp as the doughnut cools.
- Sprinkle some powdered sugar onto the donuts and serve them warm. Enjoy your donuts!
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