Pumpkin Doughnuts Bites
by Crispy Bits and Burnt Ends
Sarah was very kind to do today’s post of Pumpkin Doughnuts Bits for me. I asked her knowing 100% that she would give me something divine and she didn’t disappoint. She has a great site called Crispy Bits and Burnt Ends.
You have to go and have a look and drool at the many recipes and gorgeous photos she has on her site. We met each other a while ago and have helped each other down this new path, exploring and learning as we go. I am very happy to have Sarah here today doing a guest post for me. I now give you Sarah!!!
Happy Friday everybody! I am so happy to be guest posting for Tara today. I am Sarah from Crispy Bits & Burnt Ends.
Tara and I met first met each other through a blogging community that no longer exists. I saw her beautiful photos and sent her an email asking if she had any suggestions for a newbie blogger/photographer like me. She responded immediately with tips and suggestions.
Currently, Tara and I are part of another blogging community called #SundaySupper. I guess that means we can call each other work colleagues since blogging is a full-time job.
As you all know Tara is in Toronto currently for the Mott’s Event she won. I am so happy for Tara and hope she is enjoying herself! You deserve it, Tara!
This is a little recipe that takes minutes to make and it’s perfect for the fall.
My fiancé personally has requested I make him pumpkin doughnuts since the beginning of fall and I finally obliged. It comes together in minutes and tastes oh soooo good right out the oil.
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon freshly grated nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground ginger
- 2 tablespoons butter (softened)
- 1/2 cup sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1/4 cup milk
- 3/4 cup pumpkin puree
- Vegetable oil for frying
- Mix flour, baking powder, salt and the spices in a large bowl and mix.
- In another bowl cream, the butter and sugar together until well incorporated. Add egg, vanilla extract, milk, pumpkin puree, and mix for another 1-2 minutes. Slowly add the dry ingredients to the wet ingredients.
- Heat vegetable oil on medium-low for about 10 minutes which is how long it takes to make the batter. I don’t have a candy thermometer so I don’t know what the exact temp was but don’t burn your oil. Spray an ice cream scooper and scoop batter into the oil.
- Deep fry for 1-2 minutes on each side.
- Sprinkle with cinnamon/sugar or powdered sugar or cocoa powder and serve.
Amount Per Serving:Calories: 76Total Fat: 2gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 10mgSodium: 75mgCarbohydrates: 13gFiber: 1gSugar: 4gProtein: 2g
Recipe calculation was provided by Nutritionix and is estimation only. If you need nutritional calculations for medical reasons, please use a source that you trust.