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Pumpkin donut holes have a way of turning a simple fall morning into a cozy celebration. Their warm pumpkin spice aroma fills the kitchen and the soft fluffy bite with a sweet spiced glaze will have everyone reaching for seconds. These little treats are so easy to make you can whip up a batch for weekend breakfast Thanksgiving morning or anytime you crave a pop of autumn flavor at home.
My family always comes running when I fry these up. I started making them on busy autumn mornings just to lure everyone out of bed and now they have become our go to fall treat.
Ingredients
- Pumpkin puree: For that rich pumpkin flavor make sure to use pure pumpkin not pumpkin pie filling for best results
- Pumpkin pie spice: Brings all the warming autumn notes look for a fresh fragrant blend or mix your own with cinnamon ginger allspice and nutmeg
- All purpose flour: Gives structure to the donut holes measure by spooning flour into the cup and leveling off to avoid heavy dense donuts
- Baking soda and baking powder: For perfect puffiness make sure yours are fresh and under six months old
- Brown sugar: Adds deep caramel sweetness use light or dark depending on your preference for more or less molasses flavor
- Low fat buttermilk: Is key for a soft tender texture skip substitutes for the fluffiest results
- Vanilla extract: Enhances the pumpkin spices always choose pure extract for fullest flavor
- Egg and melted butter: Create structure and richness always use room temperature eggs for best blending
- Powdered sugar and extra pumpkin spice: For the glaze select fine powdered sugar for a smooth finish and sift if clumpy
Instructions
- Heat the oil:
- Preheat your oil in a Dutch oven or heavy pot to exactly three hundred fifty degrees Fahrenheit. Use a thermometer for accuracy. While the oil heats line a baking sheet with paper towels and set a wire rack on top.
- Mix the wet ingredients:
- In a large bowl whisk together the buttermilk pumpkin puree vanilla extract and egg until the mixture is smooth and even. Add the melted butter last and mix again so everything is fully combined.
- Incorporate the dry ingredients:
- Add the flour brown sugar pumpkin pie spice baking soda and baking powder to the wet mix. Gently whisk or fold just until you do not see dry spots. Do not overmix or your donut holes might turn out dense.
- Form and fry the donut holes:
- Use a small cookie scoop scooping up rounded portions of dough and carefully drop them into the hot oil. Work in small batches of about five to six at a time for even cooking. Fry for about three to four minutes turning occasionally with tongs so they cook evenly and become a deep golden brown.
- Drain and cool the donut holes:
- As each batch finishes transfer them to your prepared wire rack so excess oil can drain away. Let them cool a minute before glazing.
- Make the glaze and coat:
- While donut holes fry whisk together powdered sugar pumpkin pie spice and just enough warmed water to create a smooth thin glaze. While donut holes are still warm dip them one by one into the glaze making sure to coat them completely. Place back on the rack to set.
The homemade pumpkin spice glaze is my favorite part. I always lick the bowl after dipping the last donut hole—it tastes like pure fall. I remember my niece’s grin the first time she bit into one with both cheeks smudged with glaze and powdered sugar.
Storage Tips
Store any leftover donut holes in an airtight container. If your kitchen is humid or if you plan to keep them past two days place them in the fridge where they will stay fresh for up to four days. Warm them up in the microwave for ten seconds before serving for the fluffiest texture and best flavor.
Ingredient Substitutions
If you run out of buttermilk try adding a teaspoon of lemon juice to regular milk and let it sit for ten minutes—it is an emergency swap that can work in a pinch but the texture might be less tender. For the glaze you can use a plant based milk or water. Do not swap pumpkin pie mix for pumpkin puree or your donut holes will be overly sweet and dense.
Serving Suggestions
These donut holes are perfect for breakfast or brunch with hot coffee or chai tea. Serve them as a dessert with a cream cheese dip or pile high on a tray for holiday buffet style snacking. For parties I sometimes fill half the batch with jam and leave the others plain so there are flavors for everyone.
Cultural Note
Donuts have long been part of autumn fairs and family gatherings. Pumpkin as an ingredient is celebrated in North America each fall when the cool weather rolls in. Frying sweet treats is an old tradition to welcome the harvest season and share warmth with loved ones.
Seasonal Adaptations
Try adding a touch of orange zest to the batter for bright citrus notes Use apple cider in the glaze for an apple pumpkin twist Sprinkle a little raw sugar on top right after glazing for crunch
Success Stories
The first time I brought these to a neighborhood potluck I ran out before everyone could try one so I always make a double batch now. My kids help scoop the dough and laugh when they see their hands dusted with flour. These donuts have become a symbol of fall fun in our house.
Freezer Meal Conversion
To freeze let fully cooled donut holes rest on a tray lined with parchment. Freeze until solid then transfer to freezer bags for up to three months. Thaw at room temperature and quickly reheat in a warm oven before glazing so the finish stays fresh.
Make these donut holes and see fall smiles all around. Enjoy them fresh and do not forget that last finger swipe of glaze.
Common Recipe Questions
- → Can I use homemade pumpkin puree?
Yes, both homemade and store-bought pumpkin puree work. Ensure homemade puree isn't too watery for best texture.
- → What oil is best for frying donut holes?
Use a neutral oil like canola or vegetable oil, heated to 350°F, for crispy and evenly fried donut holes.
- → How do I make the spiced icing?
Whisk powdered sugar, pumpkin pie spice, and warm water until smooth. Dip warm donut holes to coat lightly.
- → Can these donut holes be filled?
Yes, after cooling, use a pastry tip to fill with cream cheese, custard, or jam for extra flavor and creativity.
- → How should I store leftover donut holes?
Keep in an air-tight container at room temperature for 2 days or refrigerate for up to 4 days. Reheat briefly if desired.