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Mini Pumpkin Donuts with Chocolate Sauce

These tiny donuts work as a sweet breakfast dish or the last bite in a meal. Add them to your holiday party menus today, and impress your guests!

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Yield: 2 dozen

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Active Time: 35 minutes
Start to Finish: 35 minutes

For this recipe you’ll need:

Oil for frying
1 3/4 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon fine sea salt
1/2 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/4 teaspoon ground nutmeg
Pinch ground cloves
1 stick unsalted butter, room temperature
1/4 cup granulated sugar
1 egg
1 egg yolk
1 teaspoon vanilla extract
1/4 cup buttermilk
1/2 cup canned pumpkin puree
1 cup granulated sugar mixed with 1 teaspoon cinnamon

Heat the oil in a deep heavy pot until 360 degrees.
Combine the flour, baking powder, salt, cinnamon, baking soda, nutmeg and cloves in a bowl with a whisk.
Beat the butter and sugar with an electric mixer until light and fluffy. Add the egg, yolk, vanilla, buttermilk and pumpkin and mix until well combined. Fold in the dry ingredients and mix until incorporated.
Scoop the batter using a small food scoop and carefully place in the hot oil. Fry, in batches, until the donuts are golden brown and crisp, 3 to 4 minutes. Remove from the oil and drain briefly on paper towels. Roll the warm donuts around in the cinnamon sugar until well coated.
Serve warm dipped in Chocolate Sauc e.