Pumpkin Spice Donut Holes with Dip

Serves 6 · 20 min prep · 15 min cook

Estimate for one serving

• 365 cal
• 6g protein
• 48g carbs
• 17g fat
• 3g fiber

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Ingredients

• 2 cups all-purpose flour
• 1/3 cup granulated sugar
• 2 tsp baking powder
• 2 tsp pumpkin pie spice
• 1/2 tsp salt
• 1/2 cup canned pumpkin puree
• 1/3 cup whole milk
• 1 large egg
• 3 tbsp melted butter
• 1 tsp vanilla extract
• 5 cups neutral oil for frying
• 1/2 cup cinnamon sugar for coating
• 4 oz cream cheese
• 1/3 cup powdered sugar for dip
• 2 tbsp maple syrup
• 1/4 tsp extra pumpkin pie spice for dip
• 1-2 tbsp milk to thin dip

Instructions

1. 1In a large bowl whisk the flour, sugar, baking powder, pumpkin pie spice, and salt until the spices are evenly distributed.
2. 2In another bowl stir together the pumpkin puree, milk, egg, melted butter, and vanilla until smooth and uniform.
3. 3Pour the wet ingredients into the dry and fold gently until a soft, slightly sticky dough forms; do not overmix.
4. 4Heat the oil in a deep pot to 350°F and line a tray with paper towels for draining.
5. 5Using a small cookie scoop or two spoons, drop rounded portions of dough carefully into the hot oil.
6. 6Fry the holes in batches, turning as needed, until puffed, deep golden, and cooked through with no raw dough in the center.
7. 7Remove the donut holes with a slotted spoon and drain briefly on the paper towels while still hot.
8. 8While warm, toss the holes in cinnamon sugar so every surface is coated in a fragrant, sparkly layer.
9. 9For the dip, beat the cream cheese with powdered sugar, maple syrup, and extra pumpkin pie spice until fluffy.
10. 10Thin the dip with a splash of milk until it reaches a smooth, scoopable consistency perfect for dunking.
11. 11Pile the warm cinnamon-sugar donut holes in a bowl beside the dip and serve immediately for sharing.