·         2 cups Gluten Free Pantry Muffin and Scone Mix

·         1/2-1 teaspoon pumpkin pie spice

·         3/4 cup buttermilk

·         1/4 cup vegetable oil

·         1 egg

 

Combine muffin mix and spice. Mix buttermilk with oil and egg and pour into dry ingredients.

Mix well. In a saucepan, fryer or tempura pan, heat 1 cup of vegetable oil until hot (375 degrees).

 

Drop batter by teaspoonfuls into hot oil and fry for 3-5 minutes or until balls puff and turn golden. Drain on several layers of paper towels. Roll in cinnamon and sugar mixture or other coating, if desired. Serve warm.

 

Yield: About 2 dozen donut holes