VEGAN PUMPKIN DOUGHNUT HOLES

Vegan Pumpkin Doughnut Holes are easy to make, soft and fluffy fried sweet snacks loaded with full of flavor and perfect way to celebrate fall.
VEGAN PUMPKIN DOUGHNUT HOLES
I love banana doughnut holes and prepare it whenever I have over ripe bananas in my pantry. When I posted that recipe on my blog many readers tried it and gave me positive feedback while my vegetarian / vegan friends requested me for an eggless version. So now its double dhamaka. The recipe for pumpkin doughnut holes is not only vegan, the flavors of pumpkin and banana complement each other perfectly resulting in a delightful snack – all in one single plate. These fried holes are super simple to make and just melt away in your mouth. A classic recipe for Halloween, holidays or parties and can be prepared in 30 minutes or less. The recipe does not call for addition of yeast – thus no rising or rolling!

I wasn’t a big fan of doughnuts when I first came to the United States – not because of their taste, but because I thought the recipe was complex and required special kitchen appliances. I was naive then. However after preparing a batch of doughnuts and doughnut holes from scratch, that misconception quickly disappeared. In fact these are my husbands favorite snack – and he eats doughnuts only when it is homemade. I prepared this recipe and clicked photos couple of weeks back when my in-laws were visiting.

VEGAN PUMPKIN DOUGHNUT HOLES

They love having some snacks along with their evening teas, and as they are vegetarians I decided to make these vegan doughnut holes. Over the past two weeks I have already repeated this recipe twice on popular demand. The recipe below is not overly sweet – and you can adjust the amount of sugar depending on your desired level of sweetness. Oh yes, when pumpkins are in season better take full benefit of it. I usually have a batch of homemade pumpkin puree ready for use in my fridge. However, if you do not have fresh puree on hand feel free to use canned product. So march into your kitchen, and treat yourself and your family with this awesome Fall snack.

For non-vegan version, feel free to use milk if desired. If you love eggs, then reduce the quantity of milk to 1/4 cup and add one egg to the recipe. Do let me know how this recipe turned out.

Preparation time : 30 minutes
Serves : 20 doughnuts (may vary depending on the size)

VEGAN PUMPKIN DOUGHNUT HOLES

Ingredients for Vegan Pumpkin Doughnut Holes

Pumpkin puree – 1/2 cup
Over riped banana mashed – 1 large
Almond Milk – 1/2 cup
All purpose flour – 1 cup + 2 tbsp
Cinnamon powder – 1/2 tsp
Salt – 1/2 tsp
Baking soda – 3/4 tsp
Sugar – 1/4 cup
Dry ginger powder – 1/2 tsp
Oil – for frying
For the coating (optional)
Sugar – 2 tbsp
Cinnamon powder – 1 tsp

Steps to prepare Vegan Pumpkin Doughnut Holes

Step I

  • In a bowl, add pumpkin puree, mashed banana and almond milk and whisk it thoroughly.
  • To this add flour, cinnamon powder, salt, baking soda, sugar, dry ginger powder and mix well to form a medium thick batter. (Check tip section)

Step II

  • Meanwhile heat oil in a pan on medium heat for frying.
  • Once the oil is hot, drop a tablespoon or a teaspoon full of the batter into oil depending on the desired size. Do not overcrowd the pan as they will expand while frying.
  • Fry them in oil for about 2 to 3 minutes or until they are brown.
  • Transfer it to paper towel to absorb excess oil.

Step III

  • If you like coating or sprinkling the doughnut holes – In a bowl, add sugar and cinnamon powder and mix well.
  • Roll or sprinkle each donut hole in this sugar cinnamon mixture.
  • Vegan Pumpkin Doughnut Holes iare now ready. Serve immediately and enjoy.

Tip:

  • Vary the sweetness in the recipe as desired.
  • The batter should be thick like this. If the batter becomes thin, then add in extra flour and if it becomes dry, add little milk and adjust sweetness accordingly.
  • If you are non-vegan feel free to use whole milk in the recipe
  • See that the oil is not too hot or too cold. If its too hot then the donut will turn dark brown very quickly and will not be cooked inside, and if its too cold it will absorb excess oil.
  • To check if the oil is hot, just drop a little piece of the batter mix and check if it sizzles and comes up.
  • Do not overcrowd the pan as they will expand when fried

Don’t forget to check out other fall recipes :

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VEGAN PUMPKIN DOUGHNUT HOLES

27 Responses

  1. Perfectly cooked all the doughnuts perfected roasted in colour and shape …. great work kushi…..

  2. Gorgeous golden colour and I am very sure they taste just as heavenly as they look!

  3. wow! looks so tempting and lovely color Kushi

  4. I love everything about them! I wish i had couple of them right now to munch!

  5. Nice share… They all looks so delicious with perfect texture..

  6. These sound delicious. I love anything with pumpkin in it.

  7. Yummy pumpkin doughnuts!! Love that you made them holes too :) Perfect snack.

  8. These look delicious!

    Allie / https://alliesfashionalley.com

  9. These are AMAZING! I had no idea you could make doughnuts using a wet batter so these look perfect! Sending to my vegan friend and pinning for later – gotta try these!

    http://victoriaspongepeasepudding.com/

  10. I’m so excited to to try this recipe! My best friend just transitioned to vegan and these would be a great surprise for him, this fall! :)

  11. Hey, just wondering: can you replace the banana with applesauce? :)

  12. So yummy but how do you get them round? Mine were more like little pancakes.

  13. Hi– These were delicious! How do you get the round shape? Mine looked like little pancakes.

  14. It says to serve immediately…but what if I am bringing it as a dessert at a function? Is there a way to reheat them without making them taste chewy??

    • I recommended to serve immediately as this was an eggless version and it would deflate slightly upon cooling. However it will still taste good and you don’t have to warm it up. Do let me know if you have any other questions.

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