Home > Best Recipes > Pecan Pumpkin Cinnamon Balls > Page 2

Pecan Pumpkin Cinnamon Balls

 

 

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

Ingredients
  • 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
Instructions
  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.