Doughnut Holes

In a large bowl, whisk the dry ingredients together. In a separate bowl, stir egg yolks, pumpkin puree, melted butter, and buttermilk together until well blended. Gradually add wet ingredients to the dry ingredients, stirring until combined.

Beat egg whites together until stiff peaks form. Using a rubber spatula, gently fold egg whites into the batter.

Heat Ebelskiver pan over medium heat until hot. Pan is ready when a small amount of water, sprinkled over the pan, sizzles.

Place 1/2 to 1 teaspoon of oil in each cup. Add about 1to 2 tablespoons of batter to each cup. Cook until edges appear brown and center is bubbly.

Once bubbly, rotate each doughnut about every 30 seconds using chop sticks, a wooden toothpick or skewer. Continue cooking until a wooden toothpick inserted in the center comes out clean. It may be necessary to turn the doughnuts frequently to prevent over-browning.

Repeat with the remaining batter, adding oil to each cup and reheating the pan for 1 minute between batches.