Vegan Pumpkin Doughnut Holes How To Make Pumpkin Donuts

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.

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.

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.

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