Pumpkin Donut Holes

Bismillahir Rahmanir Raheem

I don't know if its the bright orange leaves outside my window or the crisp, cool air at mid-afternoon (freezing by nightfall!), but I've had a really, really strong craving for something pumpkin-y lately. And I don't just mean your regular pumpkin pie (don't worry, we finished our first one yesterday and hopefully that'll be the first of many pumpkin pies this season!), I wanted something different yet traditional. And most importantly, easy.

This recipe was not only easy and delicious, it really hit that pumpkin-spot. In fact, I only made it about 20 minutes ago and left dinner cooking in the oven to quickly come and tell you all about it so you can also get to making it this, ASAP!

Now if you excuse me, the last of the Pumpkin holes are calling my name...!

Quick and Easy Pumpkin Donut Holes
Ingredients

• 1 1/2 cups flour
• 1/3 cup sugar
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 teaspoon cinnamon
• 1/4 teaspoon ginger
• 1/2 cup canned pumpkin
• 1/4 cup milk
• 2 tablespoons vegetable oil
• 1 teaspoon vanilla
• 1 eggs
• 1/2 cup sugar
• 1 teaspoon cinnamon

Directions

1. Heat oil for deep frying (375°F).
2. In large bowl, combine flour, sugar, baking powder, salt, cinnamon, ginger, and nutmeg.
3. Mix pumpkin, milk, oil, vanilla and egg.
4. Stir into dry ingredients just until moistened.
5. Drop by teaspoonfuls into hot oil 5-6 at a time.
6. Fry 1-2 minutes, on each side, until golden brown.
7. Drain on paper towels.
8. Mix sugar and cinnamon; roll warm donuts in mixture.