Pumpkin Spice Mini Donut Holes with Maple Cream Dip

Serves 6 · 15 min prep · 20 min cook

Estimate for one serving

• 310 cal
• 5g protein
• 42g carbs
• 14g fat
• 3g fiber

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Ingredients

• 2 cups all-purpose flour
• 1/2 cup granulated sugar
• 2 tsp baking powder
• 2 tsp pumpkin pie spice
• 1/2 tsp salt
• 3/4 cup canned pumpkin puree
• 1 large egg
• 1/3 cup whole milk
• 3 tbsp melted unsalted butter
• 1 tsp vanilla extract
• 4 cups vegetable oil for frying
• 1/2 cup powdered sugar
• 1 tsp ground cinnamon
• 4 oz softened cream cheese
• 3 tbsp pure maple syrup
• 2 tbsp heavy cream

Instructions

1. 1In a medium bowl whisk the flour, granulated sugar, baking powder, pumpkin pie spice, and salt until well blended.
2. 2In another bowl stir together the pumpkin puree, egg, milk, melted butter, and vanilla until completely smooth.
3. 3Pour the wet ingredients into the dry and fold gently with a spatula just until a soft sticky dough forms; do not overmix.
4. 4Heat oil in a deep pot to 350°F. Use a small cookie scoop or two spoons to drop rounded teaspoon-size portions of dough into the hot oil, frying 6 to 8 holes at a time so the pot is not crowded.
5. 5Fry the holes for 2 to 3 minutes, turning occasionally, until they are evenly deep golden and cooked through. Remove with a slotted spoon to a paper-towel-lined plate.
6. 6While still warm, toss the donut holes in a shallow bowl of powdered sugar mixed with cinnamon so every side is lightly coated.
7. 7For the dip, beat the softened cream cheese with maple syrup and heavy cream until light and fluffy, about 1 minute with a hand mixer or vigorous whisk.
8. 8Transfer the warm spiced donut holes to a serving bowl or board beside the maple cream dip. Encourage guests to dunk each hole generously before eating.