Pecan Pumpkin Cinnamon Balls. Serve for breakfast or dessert after school snack.
- 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
Mix well the flour, sugar, baking soda, baking powder, baking soda, cinnamon, nutmeg, allspice, salt and pecans in a large bowl.
In a separate bowl, whisk together the beaten egg, buttermilk, pumpkin puree, melted butter and vanilla.
Add the wet ingredients to the dry ingredients and stir until a sticky dough forms.
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.
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.
When they are still warm, but not hot, roll them in powdered sugar.
They are best served fresh and warm.