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- 1 cup all-purpose flour - 1 teaspoon baking powder - 1/4 teaspoon baking soda - 1/2 teaspoon ground cinnamon - 1/4 teaspoon ground nutmeg - 1/4 teaspoon salt - 1/3 cup granulated sugar - 1/2 cup canned pumpkin puree - 1 large egg - 1/4 cup whole milk - 1 teaspoon pure vanilla extract - 1/4 cup granulated sugar (for coating) - 1 teaspoon ground cinnamon (for coating) - 1/2 cup unsalted butter (for frying) Gathering the right ingredients is key to making pumpkin churro donut holes. Start with your dry ingredients. Sift together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt. This step helps create a smooth blend and ensures even rising. Next, focus on the wet ingredients. Combine the granulated sugar, pumpkin puree, egg, whole milk, and vanilla in a large bowl. Whisk it until smooth. The pumpkin will add moisture and flavor. Lastly, prepare the coating ingredients. Mix the extra granulated sugar and cinnamon together in a shallow dish. This mixture gives the churros their sweet, crunchy finish. With these ingredients at hand, you're ready to create a delightful treat. Start by sifting together the dry ingredients. In a medium bowl, mix: - 1 cup all-purpose flour - 1 teaspoon baking powder - 1/4 teaspoon baking soda - 1/2 teaspoon ground cinnamon - 1/4 teaspoon ground nutmeg - 1/4 teaspoon salt Sifting helps combine them well and avoids lumps. Set this mixture aside. In a large bowl, combine the wet ingredients. Add: - 1/3 cup granulated sugar - 1/2 cup canned pumpkin puree - 1 large egg - 1/4 cup whole milk - 1 teaspoon pure vanilla extract Whisk everything until it’s smooth. This step adds flavor and moisture. Now, fold the dry ingredients into the wet ones. Do it slowly and gently. Stir until the batter is mixed, but don’t worry about lumps. A few small lumps are okay. Heat the butter in a deep pan or skillet. Use 1/2 cup unsalted butter. Turn the heat to medium until it melts. Check the temperature; it should reach about 350°F (175°C). The butter should be hot but not smoking. Use a small cookie scoop or your hands to shape the dough. Take portions and roll them into balls. Each ball should be about 1 inch in diameter. This size will help them cook well. Carefully drop the dough balls into the hot butter. Fry them in batches to prevent overcrowding. Cook for about 2-3 minutes on each side. They should turn a nice golden brown. Use a slotted spoon to remove them and let excess butter drip off. Place them on paper towels to drain. In a shallow dish, mix the cinnamon sugar. Combine: - 1/4 cup granulated sugar - 1 teaspoon ground cinnamon Stir until they blend well. This will give your donut holes a sweet and spicy flavor. While each donut hole is warm, roll them in the cinnamon sugar mixture. Make sure they are well-coated. This coating adds a delightful crunch and sweetness. Serve the pumpkin churro donut holes right away. They taste best warm. Place them in a decorative bowl, and sprinkle more cinnamon sugar on top. Enjoy them with a warm drink for a cozy treat! To make perfect donut holes, focus on the dough's texture. You want it to be thick but not dry. When mixing, avoid overmixing, as small lumps are okay. This keeps the donut holes light and fluffy. Use a small cookie scoop for even sizes. This ensures they cook evenly and look great. You can fry or bake these delicious treats. Frying gives you a crispy outside and soft inside. Use unsalted butter for frying, and keep the heat steady at 350°F. If you choose to bake, preheat your oven to 350°F. Place the dough balls on a baking sheet lined with parchment paper. Bake for about 12-15 minutes, or until golden brown. Both methods yield tasty results, but frying adds that classic churro flair. Serve these pumpkin churro donut holes warm for the best taste. They are most flavorful right after frying or baking. If you have leftovers, eat them within a day. The longer they sit, the less fresh they become. If you want to enjoy them later, store them in an airtight container. Just remember, the warm, fresh taste is hard to beat! {{image_4}} You can change the flavor of your pumpkin churro donut holes by adding spices. Try adding ginger for warmth. Cloves can add a nice kick. You might also enjoy a touch of cardamom for a unique twist. Just remember to balance the spices so they enhance the pumpkin's taste. If you want a healthier option, try baking the donut holes. Preheat your oven to 350°F (175°C). Instead of frying, place the rolled dough on a lined baking sheet. Bake for about 15-20 minutes until golden. They will still taste great, and you can enjoy them guilt-free! For added fun, mix in chocolate chips or nuts. Mini chocolate chips blend well with the pumpkin. Chopped nuts like walnuts or pecans add crunch. Just fold these extras into the batter before frying or baking. They give the donut holes a delightful surprise with each bite. Store leftover pumpkin churro donut holes in an airtight container. Make sure they cool completely first. This keeps them fresh and prevents them from getting soggy. You can keep them at room temperature for up to two days. If you want to keep them longer, move to the fridge. They will last up to a week in there. To reheat the donut holes, use an oven or an air fryer. Preheat the oven to 350°F (175°C). Place the donut holes on a baking sheet. Heat them for about 5-7 minutes. This method will make them warm and slightly crispy again. If using an air fryer, set it to 350°F (175°C) and heat for about 3-4 minutes. Avoid using a microwave, as it can make them chewy. For longer storage, freeze the donut holes. Place them in a single layer on a baking sheet. Freeze them for an hour until they are firm. Then, transfer them to a freezer-safe bag or container. Label the bag with the date. They can stay in the freezer for up to three months. When ready to eat, thaw them in the fridge overnight and reheat as mentioned. Yes, you can make these donuts gluten-free. Use a gluten-free flour blend instead of all-purpose flour. Many blends work well in recipes like this. Just ensure the blend contains xanthan gum to help with texture. If you need a substitute for unsalted butter, use coconut oil or vegetable oil. Both oils give a nice flavor and texture. You can also use margarine, but check for any added flavors that may change the taste. You’ll know the donuts are cooked when they turn a golden brown color. Fry them for about 2-3 minutes on each side. You can also poke one to see if it feels firm inside. If it's soft, give it more time. Yes, you can use fresh pumpkin instead of canned. Just cook and puree the pumpkin until smooth. It may add a bit more moisture, so adjust the flour slightly if needed. Fresh pumpkin can give a richer flavor! In this blog post, we covered the key ingredients for making delicious donut holes. We walked through the step-by-step process, from mixing the dry and wet ingredients to frying and coating. I shared tips for perfect results, cooking methods, and fun variations. Remember, creating these treats allows for creativity and fun. So, gather your ingredients, follow the steps, and enjoy your homemade donut holes fresh. You’ll impress friends and family with your tasty skills!

Pumpkin Churro Donut Holes with Cinnamon Sugar

Indulge in the ultimate fall treat with these Pumpkin Churro Donut Holes! Soft, flavorful, and rolled in cinnamon sugar, these delightful bites are perfect for any gathering or cozy night in. With simple ingredients and easy steps, you can whip up about 20 delicious donut holes in just 30 minutes. Click through to discover the full recipe and treat yourself to the warm, sweet flavors of autumn!
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Ingredients
  

1 cup all-purpose flour

1 teaspoon baking powder

1/4 teaspoon baking soda

1/2 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

1/4 teaspoon salt

1/3 cup granulated sugar

1/2 cup canned pumpkin puree

1 large egg

1/4 cup whole milk

1 teaspoon pure vanilla extract

1/2 cup unsalted butter (for frying)

1/4 cup granulated sugar (for coating)

1 teaspoon ground cinnamon (for coating)

Instructions
 

Prepare the Dry Ingredients: In a medium mixing bowl, sift together the all-purpose flour, baking powder, baking soda, ground cinnamon, nutmeg, and salt. This ensures a smooth blend; set the mixture aside.

    Mix the Wet Ingredients: In a separate large bowl, combine the granulated sugar, pumpkin puree, egg, whole milk, and vanilla extract. Use a whisk to mix thoroughly until smooth and well-combined.

      Combine Wet and Dry Mixtures: Gradually fold the dry ingredient mixture into the wet ingredients, stirring gently. Be cautious not to overmix; it's fine if the batter has a few small lumps.

        Heat the Butter for Frying: In a deep pan or skillet, melt the unsalted butter over medium heat. Monitor the temperature until it reaches approximately 350°F (175°C); the butter should be hot but not smoking.

          Form the Donut Holes: Using a small cookie scoop or your hands, take portions of the dough and roll them into balls, roughly 1 inch in diameter.

            Fry the Donut Holes: Gently drop the dough balls into the hot butter, frying them in batches to avoid overcrowding. Fry for about 2-3 minutes per side, or until they turn a beautiful golden brown. Use a slotted spoon to remove them, letting excess butter drip off, and place them on paper towels to drain.

              Prepare the Cinnamon Sugar Coating: In a shallow dish, mix together the 1/4 cup granulated sugar and 1 teaspoon ground cinnamon until evenly combined.

                Coat the Donut Holes: While the each donut hole is still warm, roll them in the cinnamon sugar mixture until they are thoroughly coated, giving them a delightful sweetness and crunch.

                  Serve and Enjoy: These pumpkin churro donut holes are best enjoyed warm. Serve them immediately to savor their fresh, delicious flavor!

                    Prep Time: 15 minutes | Total Time: 30 minutes | Servings: Approximately 20 donut holes

                      Presentation Tips: For an enticing display, serve the donut holes in a decorative bowl, sprinkled with additional cinnamon sugar on top, and enjoy with a warm beverage.