Pumpkin Zeppole (Edit recipe)

A zeppole is a fried pillow of goodness! These pumpkin zeppoles come in all different shapes and sizes proving that they're made from scratch and out of love! This is the perfect fall treat to whip up in less than 30 minutes.

10 minutes

25 minutes

Difficulty:

Easy

Show nutritional information

This is our estimate based on online research.
Calories:	689
Fat:	61 g
Carbohydrates:	31 g
Protein:	3 g
Cholesterol:	4 g
Sodium:	230 mg
Fiber:	2 g
Sugars:	14 g
Calculated per serving.

by The Taste of Montreal

View original recipe

Serves: 15

Ingredients

Dough

2 cups All Purpose Flour
0.75 cup Granulated White Sugar
1 whole Egg
2 tsp Baking Powder
1 tsp Salt
2 tsp Pumpkin Pie Spice
1.25 cup Pumpkin Purée
2 Tbsp Unsalted Butter, melted
4 cups Canola Oil, (or more) for frying

Cinnamon Sugar Coating

5 Tbsp Granulated White Sugar
5 Tbsp Ground Cinnamon

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Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Mix flour, sugar, baking powder, pumpkin pie spice & salt in a large bowl
In a separate bowl, mix pumpkin puree, egg, and butter
Pour wet mixture into dry mixture & stir with a spatula until fully incorporated
Set aside to infuse the flavours a little bit
Heat oil in a frying pan to 325°F (160°C).
While oil is heating, use your hands to shape and roll the pumpkin donut dough into balls. (Greasing your hands with pam is HIGHLY recommended)
Fry the dough balls until golden brown, about 4-5 minutes (sticky dough is completely normal!)
Drain them on a paper towel
Roll your holes in cinnamon sugar (optional)
Enjoy!

Notes

If you would prefer to roll these in pumpkin pie spice and sugar, that works beautifully too! This recipe makes about 15 donut holes depending on how large you scoop your dough. I like to use a small 1inch ice cream scooper, your batter will puff up in the oil, so don't make them too big to ensure the dough cooks.