Have you made donuts before? This was my first time making them. These Pumpkin Chocolate Donut Bites are a delicious flavor combination and while the recipe seemed pretty easy, there were two obstacles that I ran into.
The temperature of the oil needs to be just right. I found this to be a challenge, because it was either too hot or not hot enough. The ideal temperature should be 375 degrees F. so you can cook the inside without completely over-frying the outside. It would have helped if I had a deep fry thermometer.
Forming the Donuts
Forming the donuts to a consistent size was tricky for me. Mine turned out to be a variety of odd shapes and sizes and some were more chocolatey than others. While I’m always drawn to the imperfections of food, I think the forming just takes practice.
My favorite part about the recipe was the combination of the pumpkin flavor and the chocolate drizzle. It was delicious. My mom suggested that I make a maple syrup frosting, but I stuck to the recipe since it was my first try. Next time, I will definitely experiment a little more… and I’ll have a deep fry thermometer to ensure that all the doughnuts are perfectly cooked through. Lesson learned!
PUMPKIN CHOCOLATE DONUT BITES
- 1-1/2 cup cooked pumpkin mash (I used 1 can of organic pumpkin pie mix)
- 3/4 cups flour
- 2 teaspoons baking powder
- 2 large eggs whisked
- Pinch of salt
- 1/2 teaspoon ground cinnamon
- 4-5 cups of vegetable oil to deep fry
- 2 cups sugar
- 100 grams dark chocolate bar
- Mix the flour, baking powder, eggs, salt and cinnamon with the mashed pumpkin.
- Heat the oil in a small saucepan and using a spoon, scoop the batter into the hot oil and fry until golden brown. The oil should be around 375 degrees Fahrenheit for the best results.
- Drain on kitchen paper and transfer to a bowl with the sugar.
- Coat the fritters with the sugar and set aside. You can also just sprinkle with the sugar if you don’t want as much sugar coating the doughnut bites.
- In a double boiler, melt the chocolate.
- Drizzle the melted chocolate over the pumpkin doughnuts and serve.
Did you make this recipe?
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All images © Regan Baroni 2016.