VEGAN PUMPKIN DOUGHNUT HOLES | HOW TO MAKE PUMPKIN DONUTS

Vegan Pumpkin Doughnut Holes are easy to make, soft and fluffy fried sweet bite size treats loaded with full of flavor and cinnamon sugar coating. A perfect way to celebrate fall and winter. One of the best pumpkin recipe that can be served as breakfast, snack and dessert.

Donut holes or 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, easy to make dessert recipe for Halloween, Christmas and Thanksgiving 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 donut 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.

They love having some snacks along with their evening teas, and as they are vegetarians I decided to make these vegan donut holes. Over the past two weeks I have already repeated this recipe twice on popular demand.

Ingredients

Pumpkin puree - ½ cup
Over riped banana mashed – 1 large
Almond Milk – ½ cup
All-purpose flour – 1 cup + 2 tbsp
Cinnamon powder – ½ tsp
Salt – ½ tsp
Baking soda - ¾ tsp
Sugar – ¼ cup
Dry ginger powder - ½ tsp
Oil – for frying

For the coating (optional)
Sugar – 2 tbsp
Cinnamon powder – 1 tsp

How to make  Vegan Pumpkin Doughnut Holes or Vegan Donuts

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.

Adjust sweetness as desired

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 or dessert or even breakfast.

For non-vegan version, feel free to use milk if desired. If you love eggs, then reduce the quantity of milk to ¼ cup and add one egg to the recipe. Do let me know how this recipe turned out.

Must try fall food recipes that includes apple desserts, pumpkin desserts and squash recipes

• vegan pumpkin banana bars - popular on blog
• apple cheese danish– popular on blog
• pumpkin pie with streusel topping
• vegan apple dates bread-  popular on blog
• apple coffe cake with crumb topping
• apple fritters – popular on blog
• persimmon apple pudding – must try
• apple butter
• pumpkin cranberry cashewnut bread
• pumpkin peanut butter cupcakes
• ginger garlic squash soup
• pumpkin bread

Recipe card

VEGAN PUMPKIN DOUGHNUT HOLES | HOW TO MAKE PUMPKIN DONUTS

Kushi

Vegan Pumpkin Doughnut Holes are easy to make, soft and fluffy fried sweet treats loaded with full of flavor and perfect way to celebrate fall and winter. One of the best recipe to try with pumpkins and can be served as a breakfast, snack, dessert

5 from 5 votes

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Course Breakfast, Dessert, snacks

Cuisine American

Servings 20 depending on size

Calories 27 kcal

Equipment

• ▢
  1 Pan for frying

Ingredients

  

1x2x3x

• ▢ ½ cup Pumpkin puree
• ▢ 1 Overripe banana mashed, large
• ▢ ½ cup Almond milk
• ▢ 1 cup + 2 tablespoon All purpose flour (check tips*)
• ▢ ½ teaspoon Cinnamon powder
• ▢ ½ teaspoon Salt
• ▢ ¾ teaspoon Baking soda
• ▢ ¼ cup Sugar
• ▢ ½ teaspoon Dry ginger powder
• ▢ Oil, for frying

For Cinnamon sugar coating

• ▢ 2 to 3 tablespoon Fine Sugar
• ▢ 1 teaspoon Cinnamon powder

Instructions

 

Step I

• In a bowl, add pumpkin puree, mashed banana and almond milk and whisk it thoroughly.
  ½ cup Pumpkin puree, 1 Overripe banana mashed, large, ½ cup Almond milk
• 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)
  1 cup + 2 tablespoon All purpose flour, ½ teaspoon Cinnamon powder, ½ teaspoon Salt, ¾ teaspoon Baking soda, ¼ cup Sugar, ½ teaspoon Dry ginger powder

Step II

• Meanwhile heat oil in a pan on medium heat for frying.
  Oil, 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 with cinnamon sugar – In a bowl, add sugar and cinnamon powder and mix well.
  2 to 3 tablespoon Fine Sugar, 1 teaspoon Cinnamon powder
• Roll or sprinkle each donut hole in this sugar cinnamon mixture.
• Vegan Pumpkin Doughnut Holes iare now ready. Serve immediately and enjoy.

Notes

• Vary the sweetness in the recipe as desired. My family prefers a mild sweet version of donuts. 
• Do not overcrowd the pan as they will expand when fried and if you fry too many in one go, you will not only reduce the tempertaure of the oil, this will also effect the way in which donuts rise and turn brown.
• The batter should be thick. 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.
• If you want to use egg, then try this banana doughnut holes or donut holes recipe. 

Nutrition

Calories: 27kcalCarbohydrates: 7gProtein: 0.3gFat: 0.1gSaturated Fat: 0.02gPolyunsaturated Fat: 0.05gMonounsaturated Fat: 0.04gSodium: 108mgPotassium: 36mgFiber: 0.5gSugar: 5gVitamin A: 957IUVitamin C: 1mgCalcium: 11mgIron: 0.2mg

Tried this recipe?Let us know how it was!

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