TASTY TUESDAY, NOVEMBER 2, 2021 – NATIONAL DOUGHNUT DAY
Did you know… there are TWO different National Doughnut Days celebrated each year! One is the first Friday of June and the second is on November 5th. In my opinion, National Doughnut Day in November is a great opportunity to try out some fun, fall flavors. I love the Autumn/Fall season. The weather changes, leaves on the trees turn colors from green to yellow, orange, red, and brown. The temperatures change from a warmer summer to cooler days and nights. Depending on where you live, you might see field crops change from spring and summer produce to fall produce – squash, corn, other cooler weather vegetables and grains. The food you eat might also change with the seasons. In the warmer temperatures you might eat lighter foods while in cooler temperate climates you tend to eat foods with more spices, warm flavors, more stews, and soups and even our breads and sweeter foods might change. I always look forward to a change in season. In the Fall, I look forward to more warm, spiced foods – like doughnuts! I always think of doughnuts with cinnamon and nutmeg especially. AND it’s time for pumpkins and squash. I love the taste of these PUMPKIN DOUGHNUT HOLES. I can actually “taste” them before I even smell them frying or baking. These are great served with hot apple cider, hot cocoa, hot coffee, spiced hot tea – or even fresh milk! What a treat! AND ‘BET YOU CAN’T EAT JUST ONE!’
PUMPKIN DONUT HOLES
Ingredients
1 cup buttermilk (if you do not have buttermilk, put 1 teaspoon vinegar or lemon juice in the cup and add milk to 1 cup, let set a few minutes)
1 egg, beaten
1 ½ Tablespoons vegetable oil
½ cup prepared pumpkin (NOT pumpkin pie filling. You can roast a fresh pumpkin and prepare the pumpkin flesh into mashed pumpkin or buy a can of pumpkin puree)
½ teaspoon vanilla
¾ cup granulated sugar
½ teaspoon baking soda
1 ½ teaspoons baking powder
¼ teaspoon ground nutmeg (or freshly grated nutmeg)
¼ teaspoon ground cinnamon
1/8 teaspoon salt
2 cup all-purpose flour
½ cup vegetable oil (or a little more but do not overfill the pan) for frying. TIP: Remember to never fill your pan more than half full of oil or it will spill over the sides.
Instructions
- Mix the buttermilk, pumpkin, egg, the 1 ½ T. vegetable oil, and vanilla in a bowl. Set aside.
- Combine the dry ingredients and stir the dry ingredients into the wet ingredients. Mix to combine well but do not beat as it will make for tough donut holes, and no one likes a tough donut hole!
- Heat oil for frying to 375 degrees F in a deep sided pan.
- Using a tablespoon or small scoop drop batter into the hot oil.
- Turn donuts over when golden on one side to fry the other side. Remove when evenly golden brown and cool on paper towels.
- Roll in powdered sugar, granulated sugar, or a combination of 1-2 t. cinnamon and ¼ c. granulated sugar. Or combine powdered sugar, vanilla, and tiny bit of milk or water for a glaze and dip them in the glaze and place on wire rack. (If using sugars you can put sugar in paper bag and drop the donut holes in the bag and fold top down, shaking the bag to coat the donut holes completely.)
These are soooo great! I think best of course eaten warm. But they are still great cold.
Please try these and see if you agree – it does use wheat flour, eggs, dairy, and sugar. But I guarantee if you’re able to eat these ingredients, the pumpkin and spice flavor will really excite you for Autumn/Fall Season every year! Please enjoy!
Bon Appetite’ With Love,
To download this recipe, click here.