Donut or doughnut, spell it either way. This recipe from Mr. Food sounds really good. I think the reason they called for self-rising flour is to keep the ingredient list shorter. I provided a 'recipe' for it below.

Pumpkin Doughnut Holes
Yields: 2 dozen
2 cups vegetable oil
1 cup self-rising flour*
3/4 cup canned pumpkin
1/4 cup packed brown sugar
1 large egg, lightly beaten
1 teaspoon grated orange rind
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/2 cup confectioners' sugar

In a soup pot, heat oil over medium heat until hot. In a large bowl, combine remaining ingredients except confectioners' sugar; mix well.

Drop pumpkin batter by level tablespoonfuls into hot oil and fry 2 minutes or until golden, turning at least once. Drain on paper towels. Repeat with remaining batter. Roll doughnut holes in confectioners' sugar; serve warm.

*to make your own Self Rising Flour:
1 cup flour
1/2 teaspoon salt
1 1/2 teaspoons baking powder

Something deep fried like this is one of those 'I'll think about it' recipes for me, meaning I won't have much trouble talking myself out of using all that oil for cooking. If I can't stand the temptation, thinking about the flavors, I might make baked doughnuts.

This next recipe uses mini-muffin pans to bake the 'holes.' Don't fill too full or they will look like muffins. Brush all over the outside with butter and roll in cinnamon sugar or powdered sugar.

Baked Doughnut Holes

Baked Doughnut Holes

3 cups all purpose flour
2 ½ tsp baking powder
¼ tsp baking soda
1 tsp salt
½ tsp cinnamon
¾ cup milk
2 Tbsp buttermilk
1 ½ sticks salted butter, room temperature
¾ cup sugar
2 eggs

Toppings:
6-8 Tbsp salted butter, melted
1 cup powdered sugar -OR- 1 cup sugar plus 3 tsp cinnamon

Preheat oven to 350 degrees. In a medium sized bowl combine flour, baking powder, baking soda, salt, and cinnamon. Set aside. Also combine the milk and buttermilk and set aside.

Beat butter on medium high speed for several seconds, until creamy. While the mixer is running, slowly add the sugar and beat together for several minutes, until light and fluffy. Add eggs, one at a time, mixing until combined.

Using a large spoon alternately add the flour and milk mixtures, beginning and ending with flour. Mix until just combined.

Pour batter into greased mini muffin cups, filling no more than ¾ full. Bake for approximately 20 minutes, or until toothpick inserted into center comes out clean.

Let muffins cool slightly. Place powdered sugar and/or cinnamon sugar mixtures in medium sized bowls. Brush doughnut holes with melted butter and roll in topping of your choice.

Recipe printed from www.bakingjunkie.com

Lucky for my waistline, I don't have any buttermilk in the house right now. I used to buy the dried kind against just such a situation, but like I said, my waistline is lucky today.

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