Spiced Pumpkin Tiny Toms

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Add these fall inspired easy to make tiny toms to your Thanksgiving dessert table. Who could say no to warm donuts!?

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This recipe was created to use up about a 1/2 cup of leftover canned pumpkin puree and makes about 3 dozen tiny toms. The counting was a bit flawed as they were disappearing fast!

Spiced Pumpkin Tiny Toms

  •  2 Tbsp butter at room temperature
  • 1/2 cup sugar
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 1/2 tsp baking soda
  • 1 tsp cinnamon or pumpkin spice blend
  • Pinch of allspice, cloves, nutmeg, ginger and cardamom
  • 1/2 cup canned pumpkin
  • 1/3 cup yogurt or sour cream
  • 1 egg + 1 egg yolk
  • 1 tsp vanilla
  • 2 1/4 cups flour, plus more for rolling
  • Oil for deep frying

Beat the butter until soft and fluffy. Add the sugar, baking powder, salt, baking soda and the spices. Cream together until combined. Stir in the pumpkin, yogurt, eggs and vanilla. Using a spatula stir in the flour to form a sticky dough. Place the dough into a greased bowl and chill for at least 3 hours or overnight.

Roll the dough to a half inch thickness. Using a 2-inch and 3/4-inch cookie cutter, cut out donut shaped circles. Collect and re-roll the scraps.

Heat about 1 1/2 inch depth of oil in a large pan to about 350°F. Fry the donuts for about 3-4 minutes flipping once to brown both sides. Transfer the hot donuts to a paper lined plate to cool slightly and toss with cinnamon sugar.

Cinnamon Sugar

  • 1/2 cup sugar
  • 2 tsp cinnamon

Mix together in a small bowl.

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