It’s a red letter day, gang! Today is the day that I finally get to introduce you to our new food contributors, Goodie2Spoons! The girls behind Goodie2Spoons are Katie and Allie. We met through mom stuff (Katie’s little girl is one of Hank’s BFFs) and I quickly discovered that these two gals might be the best cooks I know in real life. Every once in a while they’ll be trying out a new recipe and a magical plate of something delicious will show up on our doorstep for us to “taste test.” So it hit me like a ton of bricks one day that DUH we should collaborate so they can bring some of their recipes to you lovelies! They’ve whipped up some insanely good stuff that we have coming up for the holidays, and today we’re starting with one of my favorites: Pumpkin Donut Holes!
Prep/Glazing Time: 30 minutes
Cook Time: 20 minutes
Pumpkin Donut Holes
- 1 ½ cups all-purpose flour
- ½ cup granulated sugar
- 1 ½ tsp baking powder
- ½ tsp baking soda
- 1 tsp pumpkin pie spice
- ½ tsp salt
- 2 eggs
- ¼ cup whole milk
- ½ cup pumpkin puree (room temp)
- 1 ½ tbsp melted butter
- vegetable/canola oil for frying
Add oil to a heavy-bottomed large pot so that you have at least 2 inches of oil in the pot. Heat the oil to 375°F. (Note: it’s important that the oil doesn’t exceed this temp to ensure that the donuts cook evenly.)
While the oil is heating, combine the dry ingredients together in a large bowl. In a separate bowl, whisk the wet ingredients together until smooth. Add the wet ingredients to the bowl of dry ingredients and stir together with a wooden spoon until combined. Dough will be sticky.
Using a small ice cream/cookie scoop (we used ½ oz scoop), drop dough balls into the hot oil and let cook for 2-3 minutes on each side. We fried between 5-7 dough balls at a time. The donuts should be golden brown on both sides.
When the donuts are finished cooking, remove from oil with strainer or slotted spoon and cool them on a wire rack until ready to sugar/glaze!
- 1 cup brown sugar
- ½ cup heavy cream
- 4 tbsp butter
- 2 tbsp bourbon
In a small sauce pan on the stove, melt the butter into the heavy cream over medium/low heat. When the butter melts, add the bourbon and cook until small bubbles form around the outside edges of the sauce pan.
Whisk in the brown sugar and cook over low heat until the mixture thickens, about 5-7 minutes. (Mixture will bubble to a boil, whisk frequently so the sugar doesn’t burn.) Remove from heat and allow to cool before transferring to a separate container. To glaze, dip a spoon in warm mixture and drizzle over donuts. Leftover glaze can be kept in the refrigerator for a week.
- 6 tbsp powdered sugar
- 1 tsp cinnamon
Combine ingredients, spread in a shallow bowl and roll warm donuts. Yum!
I truly can’t decide which I like better! I think maaaayyyybe it’s the cinnamon sugar, because once it soaks into the donut it makes a sugary, crusty, delicious coating that’s fun to crunch through. But you’ve gotta try ’em both ways. To serve, you can just set them out on a platter if you’re hanging out at home. If you want to make them portable, toss a few in a glassine baggie or skewer them on a kabob to go. These are perfect with a cup of coffee or hot tea, and will be awesome to serve all season long.
Stay tuned through the holidays to see what else Goodie2Spoons is cookin’ up for us! Be sure to follow them on Instagram as well, to see their other kitchen adventures (hello, homemade pierogies!). xoxo