Pumpkin Donut Holes are a super easy fall treat to make as a weekend breakfast and snack! These donut holes are super easy to make, they are soft, delicate, and have a great pumpkin and pumpkin spice flavor throughout. These tasty treats are also coated in an easy pumpkin spiced icing.
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If you’re having a hard time getting your family up and moving in the morning, I have the most delicious solution for you! These pumpkin donut holes are guaranteed to get everyone up and running to the kitchen. After all, who could ever resist the intoxicating aroma of pumpkin spiced donuts that will fill every corner of your home?
These are perfect to make on Thanksgiving or Halloween morning, but also any other morning that you just want to treat yourself and your loved ones! Skip the trip to your local donut shop, because I promise that these easy to make donut holes are so much better than anything at a drive-thru.
They’re fluffy on the inside, crispy on the outside, moist as can be, and loaded with real pumpkin spice flavor.
This recipe is as simple as whisking together the dough, scooping the dough into the fryer, frying the donut holes for just a few minutes, letting them cool, then coating them in icing. Those steps couldn’t be easier to follow, and you’ll love the final result of perfectly pop-able donut holes!
Ingredients for Pumpkin Donut Holes
Pumpkin Puree – you can use your favorite store-bought pumpkin puree or homemade pumpkin puree. Just note that homemade pumpkin puree can sometimes be thinner so you really need to pay attention to that! When getting store-bought, make sure to get pumpkin puree NOT pumpkin pie mix!
Spices – to make it easier, use pumpkin pie spice mix. Pumpkin pie spice usually contains a combination of like ground cinnamon, ground ginger, ground allspice, and ground nutmeg.
Flour – use all purpose flour and make sure to measure properly. Make sure you spoon the flour into the measuring cup instead of dunking the cup into the bag! Then, cut the excess at the top with the back of the knife to level. When you dunk the cup, you really pack the flour into the cup.
Baking Soda and Baking Powder – Make sure that both of these are not expired! In order for your baking soda and powder to be potent, you need to use them within 6 months of opening the containers.
Brown Sugar – you can use light brown sugar or dark brown sugar. The difference between the two is in the amount of molasses added, dark brown sugar containing more, of course.
Low Fat Buttermilk – low fat buttermilk is the best option to create soft and moist texture (full fat buttermilk never works as well!). Note, non-buttermilk substitutes also never work as well!
See recipe card for complete information on ingredients and quantities.
How to Make Pumpkin Donut Holes
Start off by heating your oil in Dutch oven or fryer until it reaches 350°F. While that’s heating up, line a large baking sheet fitted with a cooling wire rack with paper towels.
Whisk together the buttermilk, pumpkin puree, vanilla extract, and egg until smooth. Then, whisk in the melted butter. Add all of the dry ingredients to the wet mixture, whisking until everything is fully incorporated (1).
Use a cookie scoop to scoop out the dough, dropping each scoop of batter carefully into the heated oil (2). Work in batches of 5-6. Fry the donut holes until they’re golden (4), about 3-4 minutes. Turn them every so often with metal tongs if they’re not turning on their own.
Place the cooked donut holes on the prepared wire rack to drain any excess oil.
How To Ice Donut Holes:
While the donuts are frying, quickly prepare the icing. Whisk the powdered sugar, pumpkin pie spice and warmed water together until smooth. Set it next to the wire rack so you can ice the donuts while hot.
After taking the donuts out of the fryer (5), let them sit on the paper towel for about a minute to soak up excess oil. Then, dip each donut hole into the icing to coat it in a thin layer. Place iced donuts back into the wire rack to set and cool (7).
Tips for the Best Pumpkin Donut Holes
- Don’t overmix the dough, mix it just until the ingredients are incorporated.
- Preheat the oil to 350°F exactly! Any higher and the donuts will cook too fast and be dark when done. Any lower, and the dough will soak up too much oil while cooking, resulting in greasy donuts.
- Make sure to use fresh oil so no other flavor interference. Old oil can also cause an undesirable bitter taste.
- Fry in batches! The dough will double in size while cooking, so don’t overcrowd the pot.
- Dip the scoop in the oil in between each donut hole to keep the perfect round shape.
Recipe FAQs
Can I add a filling?
You sure can! If you decide to add a filling, I recommend a cream cheese one. Here’s how to easily do it –
Once the donut holes are cooled enough to handle, gently inert the pastry filling tip into the donut hole and squeeze some cream cheese filling inside. Repeat with all of the donut holes.
It doesn’t have to be cream cheese filling, you can also make or use leftover custard or even jam. If using jam, make sure it is not too cold or too stiff/thick.
Storing and Reheating
At room temperature, these donut holes should be good for up to 2 days. To store them any longer or if you live in a humid climate, make sure to refrigerate them.
Store donut holes in an air-tight food storage container whether you are storing on the counter or in the refrigerator. I always recommend storing them in the refrigerator, where they’ll stay fresh for about 3-4 days.
To reheat, you can always simply pop one or two in the microwave for a few seconds when you’re craving a warm donut.
More Donut Recipes To Try
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Pumpkin Donut Holes Recipe
Ingredients
- 1 cup low fat buttermilk
- 1 egg
- 1/2 cup pumpkin puree
- 1/4 cup unsalted butter melted
- 2 cups all purpose flour
- 1/2 cup dark brown sugar
- 1 1/2 tbsp baking powder
- 2 tsp pumpkin pie spice
- 1 tsp vanilla extract
- pinch salt
Topping:
- 1/4 cup powdered sugar
- 1 tsp pumpkin pie spice
Instructions
- Add oil to a Dutch oven or a fryer and heat it over medium heat until oil reaches 350°F degrees.
- Line a large cookie sheet with paper towels to catch oil and place a cooling rack on top of paper towels.
- In a medium mixing bowl, whisk buttermilk, pumpkin puree, vanilla extract, and egg until smooth. Whisk in melted butter.
- Add flour, baking powder, pumpkin pie spice, dark brown sugar, and salt. Whisk until the ingredients are completely incorporated.
- When the oil reached 350°, use a cookie scoop (#50) to scoop out dough and drop it into heated oil in batches of 5-6, depending on how big your pot is. TIP: I dip the cookie scoop into some oil and shake it off before doing each batch, this prevents dough from sticking and created smooth dough drops. I also rinse out the scoop between batches, to wash off any stuck on dough. Again, this is to help create smooth donut holes.
- Fry donut holes for about 4-5 minutes (until they turn deep golden), turning them over every couple of minutes if they haven't turned themselves. (Remember to use metal tongs or metal slotted spoon to take donuts out and turn them.)
- Take donuts out onto the prepared cooling rack. Repeat frying the dough in batches with remaining batter.
- Mix powdered sugar and pumpkin pie spice. Once the donut holes are cooled enough to handle, dust them with the powdered sugar mixture.
Notes
- Don’t overmix the dough, mix it just until the ingredients are incorporated.
- Preheat the oil to 350°F exactly! Any higher and the donuts will cook too fast and be dark when done. Any lower, and the dough will soak up too much oil while cooking, resulting in greasy donuts.
- Make sure to use fresh oil so no other flavor interference. Old oil can also cause an undesirable bitter taste.
- Fry in batches! The dough will double in size while cooking, so don’t overcrowd the pot.
- Dip the scoop in the oil in between each donut hole to keep the perfect round shape.
- Storing – store in an air-tight food storage container either on the counter for 1-2 days or in the refrigerator for 3-4 days.
Nutrition
Originally publish on Will Cook For Smiles in October 2021.
Rosa says
In the summary you mention mixing warm water for the icing but in the recipe it doesn’t state that there is warm water needed. How much warm water?
Vickie L Vanden Bloomer says
these donuts are freaking amazing & dangerously delicious . can they be done in an air fryer or oven?
LyubaB says
I am so glad you liked them! But I am sorry, no you can’t make them in the air fryer the batter is to thin and they won’t stay together.
Feona says
These are so dang good!