And then I failed myself. I caved in and made something pumpkin-flavored this Fall.
See, I’ve never really been waaay into pumpkin, the way that everyone seems to be in the Fall. I think- and please don’t hate me here, America- that Pumpkin Spiced Lattes from Starbucks are kind of gross. My penchant for pumpkin pie is pretty low. I’m not down with shaking pumpkin pie spice onto my oatmeal.
(I will, however, light five thousand pumpkin and “Autumn Wreath Holiday Spice” candles all over my apartment, because that’s only normal.)
But go crazy for the pumpkin seasoning when cooking and baking? Not really my style.
A few weeks ago, though, after I had to test a pumpkin recipe for Food52, and I was left with half a can of pumpkin puree, my fingers and stomach were itching for doughnuts. So I broke tradition, and I made pumpkin spiced doughnut holes and you know what?
I think kind of get it. The pumpkin thing.
What I’m really trying to say here is, I’m sorry, Pumpkin Lovers, for being a Pumpkin Hater. Because a little pumpkin flavor can make a Fall morning turn into nothing short of perfection. And when there is an extra New York Times Sunday edition lying unclaimed in the mail room of the apartment? Imma grab it, and spread it out on our kitchen counter and drink my coffee and eat my pumpkin doughnuts and love the fact that Fall weekends are definitely the very best kinds of weekends.
Pumpkin Spice Doughnut Holes
2 ¼ cups white flour
2 teaspoons baking powder
1 teaspoon nutmeg
½ teaspoon ground cloves
½ teaspoon coarse salt
1 teaspoon vanilla extract
1 egg, beaten
1 cup white sugar
½ cup brown sugar
¼ cup whole milk
¼ cup sour cream
1 cup pumpkin puree
2 cups vegetable or coconut oil
Sift together the flour, baking powder, dry spices and coarse salt in a large bowl. In a separate bowl, whisk the vanilla and egg together, then cream in the white and brown sugars. Stir in the milk. Combine the pumpkin puree and the sour cream until no lumps remain, then add to the egg and sugar mixture. Slowly add the wet ingredients to the dry until just combined.
Heat the oil in a large saucepan over medium-high heat until shimmering. Drop a little bit of the batter into the oil; if it immediately sizzles and starts to rise back up to the surface, the oil is ready.
Form the batter into small balls using a tablespoon or a cookie scoop and roll the balls in a light coating of flour. Drop the batter into the oil, leaving an even amount of space between each doughnut hole. Let the donuts cook until lightly browned, flipping if necessary. When browned all the way through, remove from the oil and let dry on a paper towel or a baking rack; the outside will crisp as the doughnut cools.
Sprinkle the donuts with powdered sugar and serve warm.