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

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