Pumpkin Pancake Mix Donut Holes

Serves: 18 | Prep Time: 10 minutes | Cook Time: 20 minutes

Ingredients

 

Batter

• 2 c (240g) Better Batter Pancake OR Waffle Mix
• 2 Tbsp (25g) sugar
• 1 tsp (2.6g) pumpkin pie spice
• 1 tbsp (15g) vanilla extract
• 2 eggs OR 1/2 c (100ml) aquafaba
• 1/2 c (113g) pure pumpkin puree
• 3/4-1 c (177-237ml) regular OR DF milk

Topping

• 1 c (200g) granulated sugar
• 2 tsp (5g) ground cinnamon

Additional

• oil for frying, approximately 1/2 cup

 

Instructions

Prepare topping. Make the cinnamon sugar topping by adding the cinnamon and sugar to a bowl and whisking well to combine.
 
Mix.  In a bowl whisk together the pancake mix, sugar and pumpkin pie spice. Add the vanilla, eggs or aquafaba and pumpkin. Stir in the milk, starting with 3/4 cup and adding more if your batter is too thick. Stir well until the lumps are gone and you have a smooth batter.
 
Heat the oil and Fry.  Heat the oil on medium in a deep skillet, about 375F. Once the oil is hot, scoop the batter from the bowl with a medium cookie scoop. Working closely to the oil and very carefully, release the dough from the scoop into the hot oil. Fry about 4 minutes on each side, or until you have a nice golden crust, and there are no visible signs of raw batter.
 
Drain donuts. Remove the cooked donuts and place them on a plate lined with paper towels.Repeat with remaining batter, until all donut holes are done.
 
Coat donut holes.  Toss the donut holes into the cinnamon sugar mixture while they are still warm, turning to coat evenly. Serve warm.
 
This recipe was originally tested and adapted from a recipe published by Jennifer Bigler, in September 2022.  Original photo of food by Jennifer Bigler.