Great recipe. I omitted the spices because my niece does not like pumpkin pie. My niece was diagnosed with celiacs and we have been trying to find recipes to replace some of her favorites. These were awesome, with cinnamon and sugar they taste like churros.

I've made these donut holes many times now, they are VERY popular in my house, so I wanted to comment for those who are having problems with these. Frying donuts requires that your oil be quite hot and the temperature remain pretty consistent. The oil should reach about 350 before you drop the donuts in, and don't overcrowd the cooking vessel or the oil will cool down too much. I generally don't cook more than 4-6 at a time, but it depends on what you are frying them in. Once they are golden brown, flip them over and finish cooking, I've never had them come out unevenly cooked or oddly shaped this way. If the oil drops in temperature too much, make sure you bring it back up to temperature before you add more. You need at least a few inches of oil in your vessel, enough to ensure that they can float, they shouldn't be touching the bottom of your pan. You can add more oil if needed between batches, just make sure you again let the oil come back up to cooking temperature or they will come out greasy and raw in the middle. Finally, I suggest using a scoop and leveling it off to measure these so that the size is consistent, which will keep uneven cooking to a minimum.