Pecan Pumpkin Cinnamon Balls


Pecan Pumpkin Cinnamon Balls. Serve for breakfast or dessert after school snack.

Pecan Pumpkin Cinnamon Balls.


Pecan Pumpkin Cinnamon Balls
  • 1 1/4 cups all purpose flour
  • 1/4 cup sugar
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground allspice
  • 1/2 teaspoon salt
  • 1/2 cup crushed pecans
  • 1 egg beaten
  • 3 Tablespoons buttermilk
  • 1/4 cup canned pumpkin puree
  • 1 Tablespoon melted butter
  • 1/2 teaspoon vanilla
  • Powdered sugar for dusting
  • Vegetable oil for frying
  1. Mix well the flour, sugar, baking soda, baking powder, baking soda, cinnamon, nutmeg, allspice, salt and pecans in a large bowl.
  2. In a separate bowl, whisk together the beaten egg, buttermilk, pumpkin puree, melted butter and vanilla.
  3. Add the wet ingredients to the dry ingredients and stir until a sticky dough forms.
  4. Pour the oil into a large skillet for frying, about 2 inches deep. Heat the oil to about medium heat. You can test the oil by pouring a drop of water into the pan; if it sizzles across the top, it’s ready.
  5. With floured hands, roll the dough into small balls, about 1 1/2 inches in diameter. Drop the balls IMMEDIATELY into the oil. The balls should start to puff out on the bottom and turn a golden brown color. If the tops of the donuts aren’t covered with oil, flip the balls and fry for another 1 to 2 minutes. When they are cooked thoroughly, remove them from the frying pan and place them on a plate lined with paper towels.

  6. When they are still warm, but not hot, roll them in powdered sugar.

  7. They are best served fresh and warm.


You will also love these Mini Bourbon Vanilla Sweet Potato Pies. Recipe HERE


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