Pumpkin Puppies aka Pumpkin Doughnut Holes
2 1/2 cups flour
1/2 cup sugar
1 teaspoon salt1 tablespoon baking powder (if you use Self Rising Flour, you can skip this step)
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/2 cup pumpkin
2 1/2 tablespoons melted butter
1/2 cup milk
1 egg, beaten
1 quart oil for frying
2 1/2 cups flour
1/2 cup sugar
1 teaspoon salt1 tablespoon baking powder (if you use Self Rising Flour, you can skip this step)
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/2 cup pumpkin
2 1/2 tablespoons melted butter
1/2 cup milk
1 egg, beaten
1 quart oil for frying
optional - powdered sugar or cinnamon sugar mixture
Heat oil in deep fryer to 375 degrees F. (I used a stock pot and heated on high but reduced to medium before dropping in the batter, you may have to adjust as you fry them or the outsides will burn and the insides will be raw). Sift flour, sugar, salt, baking powder, cinnamon and nutmeg. Mix in butter until crumbly. Mix in pumpkin then stir in milk and egg. With floured hands, lightly knead the smooth dough. Dough is VERY sticky so I spread out a large amoutn of flour on my counter and rolled the dough around in it to be able to easily handle it and punch it out. Turn onto area prepared with flour. Pat dough into 1/4 inch thickness. Dip either doughnut cutter or two biscuit cutters (one 1-inch and one 3 or 4-inch) in flour. Use to cut-out doughnuts. I actually used a large shotglass that worked EXTREMELY well for a perfect size. Carefully drop doughnuts into hot oil, only a few at a time. Fry, turning once, for about 3 minutes or until golden brown. (Only takes about 60 seconds on each side) Drain on prepared paper towels. Sprinkle with powdered sugar or cinnamon-sugar mixture. I kept a plate with powdered sugar/cinnamon beside the drain bowl and did it like an assembly line...out of the oil, into drain, while next batch is cooking, roll previous batch in sugar and move onto serving bowl.
Heat oil in deep fryer to 375 degrees F. (I used a stock pot and heated on high but reduced to medium before dropping in the batter, you may have to adjust as you fry them or the outsides will burn and the insides will be raw). Sift flour, sugar, salt, baking powder, cinnamon and nutmeg. Mix in butter until crumbly. Mix in pumpkin then stir in milk and egg. With floured hands, lightly knead the smooth dough. Dough is VERY sticky so I spread out a large amoutn of flour on my counter and rolled the dough around in it to be able to easily handle it and punch it out. Turn onto area prepared with flour. Pat dough into 1/4 inch thickness. Dip either doughnut cutter or two biscuit cutters (one 1-inch and one 3 or 4-inch) in flour. Use to cut-out doughnuts. I actually used a large shotglass that worked EXTREMELY well for a perfect size. Carefully drop doughnuts into hot oil, only a few at a time. Fry, turning once, for about 3 minutes or until golden brown. (Only takes about 60 seconds on each side) Drain on prepared paper towels. Sprinkle with powdered sugar or cinnamon-sugar mixture. I kept a plate with powdered sugar/cinnamon beside the drain bowl and did it like an assembly line...out of the oil, into drain, while next batch is cooking, roll previous batch in sugar and move onto serving bowl.
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