Pumpkin Cider Doughnut Holes with Hot Fudge

Pumpkin Cider Doughnut Holes with Hot Fudge might be a good recipe to expand your side dish recipe box. One portion of this dish contains roughly 11g of protein, 37g of fat, and a total of 697 calories. This recipe serves 4 and costs $1.71 per serving. If you have sugar, pumpkin pie spice, butter, and a few other ingredients on hand, you can make it. 68 people have tried and liked this recipe. It is brought to you by How Sweet Eats. From preparation to the plate, this recipe takes about 1 hour and 10 minutes. All things considered, we decided this recipe deserves a spoonacular score of 61%. This score is solid. Try Apple Cider Doughnut Holes, Nutella Stuffed Pumpkin Doughnut Holes, and Gluten-free Pumpkin Doughnut Holes (a.k.a. Mini Muffins) for similar recipes.

Servings: 4

 

Ingredients:

Equipment:

Cooking instruction summary:

In a large bowl, whisk together the flour, sugar, baking powder, salt and pumpkin pie spice. In a smaller bowl, whisk together the egg, milk, pumpkin cider, pumpkin puree and butter. Add the wet ingredients to the dry and stir together until just combined.Heat a large saucepan over medium heat and fill it with about 3 inches of oil. Fit the pot with a candy thermometer you want the oil to be about 375 degrees F to fry.You can either take the dough and scoop it into the oil once hot, or you can lightly flour you hands and roll the dough into 1-inch balls so the holes are smoother. I did the latter.Once the oil has reached 375 degrees F, add the dough balls 2 or 3 pieces at a time and fry until golden brown (keep an eye on the oil temp!), turning over a few times, for 2 to 3 minutes total. Remove the doughnut holes and place them on a paper towel to drain any excess grease.Once the doughnuts are finished, roll them in the mixture of the sugar and pumpkin pie spice. Serve with the hot fudge!hot fudgePlace the chopped chocolate in a bowl. Heat the heavy cream in a saucepan over low heat just until the cream bubbles around the edges. Pour the hot cream over the chocolate and let it sit for 1 to 2 minutes. Stir it thoroughly until smooth and a chocolate fudge ganache forms. Use immediately for dipping.

 

Step by step:

1. In a large bowl, whisk together the flour, sugar, baking powder, salt and pumpkin pie spice. In a smaller bowl, whisk together the egg, milk, pumpkin cider, pumpkin puree and butter.

2. Add the wet ingredients to the dry and stir together until just combined.

3. Heat a large saucepan over medium heat and fill it with about 3 inches of oil. Fit the pot with a candy thermometer you want the oil to be about 375 degrees F to fry.You can either take the dough and scoop it into the oil once hot, or you can lightly flour you hands and roll the dough into 1-inch balls so the holes are smoother. I did the latter.Once the oil has reached 375 degrees F, add the dough balls 2 or 3 pieces at a time and fry until golden brown (keep an eye on the oil temp!), turning over a few times, for 2 to 3 minutes total.

4. Remove the doughnut holes and place them on a paper towel to drain any excess grease.Once the doughnuts are finished, roll them in the mixture of the sugar and pumpkin pie spice.

5. Serve with the hot fudge!hot fudge

6. Place the chopped chocolate in a bowl.

7. Heat the heavy cream in a saucepan over low heat just until the cream bubbles around the edges.

8. Pour the hot cream over the chocolate and let it sit for 1 to 2 minutes. Stir it thoroughly until smooth and a chocolate fudge ganache forms. Use immediately for dipping.

Nutrition Information:

covered percent of daily need