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Homemade bite sized pumpkin munchkins satisfy all By: Sydney chinitz '23

These bite sized munchkins contain the perfect amount of sweetness and are the perfect size for dessert or sweet on any given day. This dessert will make you feel like you have just bought your own munchkins, not to mention how fun they are to make especially during the fall with the added pumpkin flavor. If you ever have time to bake something fun, bake these, you won’t regret it.

Munchkin Ingredients: two cups flour, three fourths cup sugar, two teaspoons baking powder, two teaspoons pumpkin spice, one teaspoon salt, one and one fourth cup pumpkin puree, two tablespoons melted butter, one egg and four cups of canola oil.
Add the flour, sugar, baking powder, pumpkin spice and salt in a bowl and set aside.
In a separate bowl add the egg, melted butter and pumpkin puree. To melt your butter, place in the microwave for about 45 seconds.
Add the dry ingredients to the wet ingredients and mix until dough mixture forms.
Grease your hands with a little bit of canola oil so that the dough doesn't stick to your skin. Roll the dough into balls according to your preferred size. The recommended size is two tablespoons worth of dough and is what I used as a measurement of the munchkins.
Add four cups of canola oil into a small pot and heat on a medium temperature until the oil reaches 325°F. Using tongs, place three balls into the oil at a time and constantly flip until golden brown. Once the munchkins are fully cooked, take them out with tongs and place on a plate with paper towels to soak up the excess oil.

TOPPING

Topping ingredients: three fourths cup sugar, and three tablespoons pumpkin spice.
Add the sugar and pumpkin spice into a bowl and mix evenly.
Put the munchkins in the ingredient bowl, cover with topping and place on a plate ready to serve. These yummy treats stay fresh for up to 10 days in the refrigerator. Personally I love these bite sized treats for a small dessert, they are perfect in size and always delicious!

All photos taken by Sydney Chinitz '23