3-Ingredient Fall Donuts
You’ll be amazed by how three ingredients can bring the taste of fall to you in donut format! Using leftover sweet potato mash or canned pumpkin, self-rising flour, and pumpkin pie spice, you can whip up a batch of soft, spiced donut holes or mini-donuts in minutes. We finish them with a simple 3-ingredient maple icing that delivers irresistible sweetness and a beautiful shine. It's the easiest, most delicious way to use up those leftovers this autumn!
Yield: Approx. 12-15 small donuts
Prep Time: 10 Minutes
Cook Time: 5-8 Minutes
Special Equipment: Skillet or Air Fryer
Ingredients
1 cup leftover Sweet Potato Mash (plain, no butter/milk added) OR canned Pumpkin Purée
1 cup Self-Rising Flour (See note below if using All-Purpose)
1 tsp Pumpkin Pie Spice
Oil for frying (or cooking spray for air fryer)
**If you don't have self-rising flour, use 1 cup of All-Purpose Flour PLUS 1 ½ teaspoons of Baking Powder and ½ teaspoon of salt
1 cup Powdered Sugar
2 Tbsp Pure Maple Syrup
1-2 Tbsp Milk or Water
Directions
Mix Dough: In a medium bowl, combine the mash (sweet potato or pumpkin), self-rising flour, and pumpkin pie spice. Mix gently until a soft, slightly sticky dough forms. Be careful not to overmix.
Shape: Turn the dough onto a lightly floured surface. Gently pat or roll the dough to about ½-inch thickness. Cut out donut shapes or roll into balls for donut holes.
Cook:
Frying: Heat about 1 inch of neutral oil in a skillet to 350 °F. Fry for 1-2 minutes per side until golden brown.
Air Fryer: Place in a single layer in the air fryer basket. Spray lightly with oil. Cook at 375 °F for 4-6 minutes, flipping halfway, until lightly browned.
Glaze: Whisk together the powdered sugar, maple syrup, and milk/water and drizzle on the donuts once they are slightly cooled.
