Recipe Instructions:
INGREDIENTS
1 cup + 2 tbsp (140 g) self-rising flour
2/3 cup (150 g) pumpkin puree
canola or vegetable oil for frying
INSTRUCTIONS
Add flour and pumpkin to a large mixing bowl. Mix with a spoon until flour is completely incorporated with the pumpkin and a sticky dough forms.
To fry the donuts: Add about 1 1/2 inches of cooking oil to a medium saucepan or other pot that can be used for frying. Bring to medium heat (about 350°F)
Once oil has reached desired temperature, scoop dough using a 2 tsp cookie scoop. Release the donut dough directly into the hot oil. Repeat with the remaining dough. I recommend doing this in two batches if you are using a medium saucepan so that the donuts don't get overcrowded. Cook donuts until both sides are golden brown (you will need to flip the donuts halfway through to get both sides evenly cooked). Remove donuts, shaking off excess oil. Place onto a plate lined with paper towel.
When donuts are cool enough to touch, add toppings if desired. I rolled mine in cinnamon sugar. Donuts are best consumed within a few hours after they are fried. If you have leftovers, I recommend reheating them in the air fryer or oven.
