Ingredients
Method
Preparation
- Mix the flour, sugar, baking powder, baking soda, cinnamon, nutmeg, allspice, and salt together in a large bowl.
- Whisk the beaten egg, buttermilk, pumpkin puree, melted butter, and vanilla in a separate bowl.
- Pour the wet mixture into the dry mixture and stir just until a sticky dough forms.
Cooking
- Add enough vegetable oil to a large skillet or Dutch oven to create a depth of about 2 inches. Heat the oil to about 375°F (190°C) over medium heat. Test the oil readiness by adding a drop of water; it is ready when it sizzles across the surface.
- Using floured hands, shape the dough into small balls about 1 1/2 inches in diameter and place them into the oil immediately after shaping.
- Fry the donut balls until the bottoms puff and turn golden brown. If the tops are not covered by oil, turn the pieces and fry for another 1-2 minutes.
- Remove the cooked donut balls from the oil and place them on a paper towel-lined plate to drain.
Serving
- Once the donut balls are dry to the touch, roll them in cinnamon sugar and serve fresh and warm.
Notes
If the donuts become dark brown after only 1 minute in the pan, the oil is likely too hot, which can leave the outside crisp while the inside remains undercooked. Cook for 3-4 minutes total to ensure the centers are fully cooked. Adjust between medium-low and medium heat settings as needed if using a range without an oil thermometer.