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pumpkin poppers: bite sized pumpkin spice cake doughnuts
That pumpkin torte I made the other day was really delicious, so I thought I should fry some of the batter for our little party.
I honestly have no idea how people make cake doughnuts in a ring shape, so these were made into little doughnut holes, which actually worked perfectly at our doughnut party because they kept the kids happy while we worked on rolling out, filling, and frosting the other ones.
In the picture, I sprinkled them with powdered sugar, but in the recipe I’ll give you instructions to make a glaze, which makes everything taste better.
pumpkin poppers (pumpkin spice cake doughnut holes)
8 cups vegetable oil for frying
1 3/4 cups (250g) flour
1/2 teaspoon baking soda
1 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon ground cardamom
1/4 cup (55g) vegetable oil
6 tablespoons (60g) unsalted butter, melted
1/2 cup (100g) brown sugar
1 cup (200g) granulated sugar
2 eggs
1 cup 200g) pumpkin puree
1 teaspoon pure vanilla extract
glaze (recipe follows) or powdered sugar for dusting
1. Bring a large pot of oil to 350 degrees (180 degrees celsius). In a medium sized bowl, whisk together the flour, baking soda, and salt, spices.
2. In a large bowl, whisk together oil, melted butter, and sugars. Add in eggs and whisk until well incorporated. Add in pumpkin and vanilla. With a wooden spoon, or a rubber spatula, fold in dry ingredients, and stir until well combined.
3. With a small retractable ice cream scoop, drop batter by tablespoonfuls into hot oil. Don’t crowd the pot too much, but you can drop in at least 7 or 8. Fry on first side for a minute until golden brown, and then flip and cook until golden brown on the other side. Remove to paper towels to cool, then transfer to a wire rack and drizzle with glaze or sprinkle with powdered sugar.
for the glaze:
1 cup (130g) confectioner’s sugar
2 tablespoons heavy cream
1 teaspoon pure vanilla extract
Mix together confectioner’s sugar, cream, and vanilla, and whisk until smooth. Add more liquid as necessary to make a smooth, runny glaze.
17 Responses to “pumpkin poppers: bite sized pumpkin spice cake doughnuts”
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Those look delectable and addictive
pumpkin and doughnut are two words you shouldn’t have put together in front of me.
I mean… these look CRAZY good. and I must try them asap.
x
you always have the best photos – everything looks like it’s made with love.
I agree with Fanny–doughnut and pumpkin together–heaven! A cider mill near us has pumpkin spice doughnuts that are amazing! These look awesome!
I think I just died and went to doughnut heaven. Those look irresistible.
These look really good, but what do you do with all that oil after you fry with it? I always avoid deep frying because I think its a waste to just fry with it and then throw it out. Is that really all there is to do with it?
Really delicious! I followed your recipe and made it but with mine I added warm custard and it was fabulous, you just can’t buy that kind of quality.
@Chrisgelica I usually strain my oil through two layers of paper towels set inside a fine mesh sieve. I store the strained oil in the refrigerator until I’m ready to use it again.
These are making my mouth water….
[...] Lancashire Hot Pot from Seasonal Ontario Food, Paczki (Polish Doughnuts) from Serious Eats, Pumpkin Poppers (Pumpkin Spice Cake Doughnut Holes) from sophistimom, Butternut Squash Dumplings with Brown Butter and Sage from The Sporadic Cook, 5 [...]
[...] Lancashire Hot Pot from Seasonal Ontario Food, Paczki (Polish Doughnuts) from Serious Eats, Pumpkin Poppers (Pumpkin Spice Cake Doughnut Holes) from sophistimom, Butternut Squash Dumplings with Brown Butter and Sage from The Sporadic Cook, 5 [...]
Sophistimom…Love it…adorable.
Beautiful and mouth-watering recipes.
Love your site! I just recently stumbled upon it. Unfortunately, as a total newb at frying/making donuts, mine looked nothing as good as yours…but they were still good!
Thanks for all the recipes and the blog.
[...] versatile, you’ll be making it again and again. I am even planning on using this recipe for a pumpkin cake doughnut when I do doughnut week [...]
Now these little donuts look amazing!
I would love if you added this and any other links to my pumpkin themed “Happy Post” today. http://su.pr/1rMDg2
Just to satisfy your curiosity, there are specially shaped baking pans out there to make cake doughnuts. But these look awesome too! Thanks for posting it.
Thanks, Missy! It’s getting cold here, and I so want to make homemade doughnuts. I’ll have to try to find one of those pans!