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Pumpkin Donut Holes Recipe

Pumpkin Donut Holes Recipe
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★★★★★

4.8 from 9 reviews

These Pumpkin Donut Holes are soft, tender, and bursting with warm autumn spices, perfect for a cozy fall treat. Deep-fried to golden perfection and lightly glazed with a sweet maple-cinnamon icing, these bite-sized donuts bring a delightful seasonal flavor that’s easy to make and fun to share.

Ingredients

Scale

Dry Ingredients

  • 2 Cup (240g) All-Purpose Flour
  • 2 Teaspoons Baking Powder
  • 2 Teaspoons Pumpkin Pie Spice
  • 1 1/4 Teaspoon Cinnamon
  • 1/4 Teaspoon Fine Sea Salt

Wet Ingredients

  • 1/2 Cup (113g) Pure Pumpkin Purée
  • 1/2 Cup (100g) Granulated White Sugar
  • 1/4 Cup (56g) Buttermilk (2%, room temperature)
  • 2 Tablespoons (28g) Unsalted Butter (Melted)
  • 1 Whole Large Egg + 1 Yolk (room temperature)
  • 1 Teaspoon Maple Extract or Vanilla Extract

Frying & Glaze

  • Frying Oil (vegetable, canola, or vegetable shortening)
  • 1 1/2 Cup (170g) Powdered Sugar
  • 5 to 6 Tablespoons Hot Water
  • 1 Teaspoon Maple Extract
  • 1/2 Teaspoon Cinnamon (or to taste)

Instructions

  1. Combine Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, pumpkin pie spice, cinnamon, and fine sea salt until evenly combined.
  2. Combine Wet Ingredients: In a large bowl, whisk together the pumpkin purée, granulated sugar, buttermilk, melted unsalted butter, whole egg, egg yolk, and maple extract (or vanilla) until the mixture is smooth and homogenous.
  3. Combine Wet & Dry Ingredients: Sift the dry flour mixture into the wet ingredients. Using a rubber spatula, gently fold the ingredients together until just combined, being careful not to overmix. The batter will be thick and sticky.
  4. Chill Dough: Cover the dough with plastic wrap and refrigerate for at least 2 hours or up to 2 days to allow the batter to firm up.
  5. Heat Oil & Prep: Pour 2 inches of neutral frying oil (vegetable, canola, or shortening) into a medium-large heavy pot. Heat the oil to 350ºF to 360ºF (180ºC to 182ºC). Prepare a wire rack over a baking sheet lined with paper towels to drain the fried donuts.
  6. Fry Donut Holes: Remove the dough from the fridge. Using a small 2-teaspoon cookie scoop or two spoons, carefully drop 5 to 6 scoops of batter into the hot oil. Fry each batch for about 1 minute per side or until golden brown, adjusting time for larger donut holes. Monitor and maintain oil temperature as the batter can cool the oil.
  7. Make Glaze: In a small bowl, whisk together powdered sugar, hot water, cinnamon, and maple extract until smooth. Adjust water quantity to achieve desired glaze thickness.
  8. Glaze Donuts: Once donuts are fried and drained, dunk each donut hole into the glaze, allowing excess to drip off. Place on the wire rack with the tray underneath. Let the glaze set for 10 to 15 minutes before serving.

Notes

  • For best results, use fresh pumpkin purée rather than canned.
  • Keep the oil temperature steady to ensure even frying and avoid greasy donuts.
  • If you prefer a thicker glaze, reduce the amount of hot water used.
  • The dough can be chilled up to 2 days ahead, making it convenient for advance preparation.
  • Use a thermometer to monitor oil temperature precisely for even cooking.
  • Store donut holes at room temperature in an airtight container for up to 2 days; best enjoyed fresh.

Nutrition

Keywords: pumpkin donut holes, fried donuts, fall dessert, pumpkin spice, sweet glaze, bite-sized donuts

Find it online: https://amayaharis.com/pumpkin-donut-holes-recipe/