Best 8 Spiced Pumpkin Doughnut Bites Recipes

PUMPKIN SPICE DONUT HOLES RECIPE BY TASTY

Steps:

• Note: make your own pumpkin pie spice by mixing 2 tablespoons cinnamon, 1 tablespoon ginger, 1 tablespoon nutmeg, and ½ tablespoon cloves; use 2 teaspoons in the dough, and 3 tablespoons in the topping mixture.
• In a large bowl, mix together flour, sugar, baking powder, pumpkin pie spice, and salt.
• In a separate bowl, mix together pumpkin puree, egg, and butter.
• Pour wet mixture into dry mixture and stir together with rubber spatula until fully incorporated. Set aside.
• Heat oil in a frying pan to 325˚F (160˚C).
• While oil is heating, use your hands to shape and roll the pumpkin donut dough into balls. (Greasing your hands with oil will make this process much easier).
• Fry the dough balls until golden brown, about 4-5 minutes. (For best results, fry only 3-4 at a time).
• Drain them on a paper towel and immediately transfer to bowl of the pumpkin pie spice-sugar mix. Gently toss to coat.
• Enjoy!

SPICED PUMPKIN DOUGHNUT BITES

Steps:

• Preheat oven to 375°. In a large bowl, mix flour, Rice Krispies, 3 tablespoons sugar, baking powder, 1 teaspoon pie spice and salt; cut in shortening until mixture resembles coarse crumbs. In another bowl, whisk pumpkin and milk; stir into crumb mixture just until moistened., In a microwave, melt butter. In a shallow bowl, mix the remaining sugar and pie spice. Shape level tablespoons of dough into balls. Dip in butter, then roll in sugar mixture. Place 1 in. apart on parchment-lined baking sheets., Bake 10-13 minutes or until tops are cracked. Remove from pans to wire racks to cool completely., In a microwave, melt candy coating; stir until smooth. Dip one end of each doughnut bite into melted candy coating, allowing excess to drip off. If desired, decorate with sprinkles. Place on waxed paper; let stand until set.

BAKED PUMPKIN DOUGHNUTS

Steps:

• For the doughnuts: Preheat the oven to 350 degrees F.
• Whisk the flour, pumpkin pie spice, baking powder and salt together in a medium bowl.
• Beat the pumpkin puree, sugar, vegetable oil, butter, vanilla and eggs and together in another large bowl until smooth.
• Add the flour mixture to the pumpkin mixture and beat until just combined.
• Fill three 6-cup nonstick doughnut pans with the batter so that each mold is almost full. Smooth the tops with a moistened finger.
• Bake the doughnuts until a wooden pick inserted into the center comes out clean, about 15 minutes. Invert the doughnuts onto a cooling rack.
• For the topping: Stir the sugar and cinnamon together in a shallow bowl. Working one at a time, brush the doughnuts all over with butter, then dip them in the cinnamon sugar to coat. Serve warm or at room temperature.

PUMPKIN SPICE DOUGHNUT HOLES

Steps:

• Whisk the flour, baking powder, salt and 2 teaspoons of the pumpkin pie spice in a large bowl.
• Whisk the egg, melted butter, milk and 1/2 cup of the sugar in a medium bowl.
• Add the flour mixture to the egg mixture.
• Working in batches, fry small scoops of the dough in 2 inches of 350 degrees F vegetable oil, turning, until golden, 3 to 4 minutes. Transfer to a rack to drain, then roll in a mixture of the remaining 1/3 cup sugar and the remaining 1 teaspoon pie spice while warm.

GLAZED PUMPKIN SPICE DOUGHNUTS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Spray doughnut pan with non-stick cooking spray.
• Combine eggs, pumpkin, brown sugar, sugar, butter, oil, and pumpkin pie spice extract in a bowl; mix until well combined.
• Sift flour, pumpkin pie spice, baking powder, baking soda, and salt together in a second bowl. Add to egg mixture and stir until combined. Evenly distribute mixture amongst the 12 donut pans. Wet finger and smooth out the tops.
• Bake in the preheated oven until a toothpick inserted in the center comes out clean, 12 to 16 minutes. Cool completely on wire racks, at least 30 minutes.
• Stir together powdered sugar, 1/4 cup milk, vanilla, pumpkin pie spice extract, and salt in a bowl until completely combined. Add more milk, 1 tablespoon at a time, if necessary to reach desired glaze consistency.
• Dip one side of the doughnuts into the glaze and place on a rack over a cookie sheet to allow glaze to set.

BAKED PUMPKIN SPICE DOUGHNUTS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Spray two 6-hole doughnut pans with cooking spray.
• Combine sugar, pumpkin puree, eggs, oil, pumpkin pie spice, salt, and baking powder for the doughnuts in the bowl of a stand mixer; mix until smooth. Gently stir in 1 3/4 cups plus 2 tablespoons flour until just combined. Divide batter among the 2 doughnut pans, filling each well about 3/4 of the way full.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 15 to 18 minutes.
• Remove doughnuts from oven and allow to cool for about 5 minutes. Gently transfer doughnuts to a wire rack (you can use a butter knife or small rubber spatula to help release them from the pan if needed).
• Combine sugar and pumpkin pie spice for the dusting on a large pie plate or in a resealable plastic bag. Gently coat doughnuts with the sugar mixture while still warm. Do wait until they have firmed up a little and aren't too fragile or they will crack and break. Best served warm.

PUMPKIN SPICE BITES RECIPE BY TASTY

Steps:

• In a medium bowl, combine the pumpkin puree, almond butter, maple syrup, and vanilla, and stir until smooth.
• Add the oats, cinnamon, nutmeg, ginger, and salt, and mix until evenly distributed.
• Chill in the refrigerator for 30 minutes.
• Use a tablespoon to scoop out the mixture, then roll into balls with your hands.
• Store in the refrigerator in an airtight container for up to 1 week.
• Enjoy!

FROSTED PUMPKIN DOUGHNUTS

Steps:

• In a large bowl, beat eggs, sugar and butter until smooth. Beat in pumpkin and lemon juice. Combine flour, baking powder, baking soda, salt, cinnamon and nutmeg; gradually add to pumpkin mixture alternately with milk. Cover and refrigerate for 2 hours. , Turn onto a lightly floured surface; knead 5-6 times. Roll to 3/8-in. thickness. Cut with a lightly floured 2-1/2-in. doughnut cutter. , In an electric skillet or deep-fat fryer, heat oil to 375°. Fry, a few at a time, until golden brown on both sides. Drain on paper towels. Combine frosting ingredients; dip tops of warm doughnuts into frosting.