These pumpkin donut holes are the fall treat I make the moment the air turns crisp and a can of pumpkin puree comes out of the pantry.
This pumpkin donut holes recipe gives you soft, cakey centers, a lightly crisp golden shell, and a sweet spiced glaze in about 35 minutes.
I make them on slow weekend mornings, and they disappear faster than I can finish glazing them.
My family hovers around the wire rack like it is a buffet table.
There is no yeast, no rising time, and no special donut pan to buy. You whisk a simple batter, scoop it into hot oil, and let the fryer do the rest.
If you love bite-sized fall treats, my acorn donut holes are another one to try.
| Quick Recipe Summary | |
|---|---|
| Prep Time | 15 minutes |
| Cook Time | 20 minutes |
| Total Time | 35 minutes |
| Servings | 24 donut holes |
| Difficulty Level | Easy |
Why You’ll Love This Pumpkin Donut Holes Recipe
This is a classic cake-style donut hole with real pumpkin flavor in every bite. It comes together with pantry staples and one pot of hot oil.
- Ready in 35 minutes: The batter takes about 10 minutes, and each batch fries in only a few minutes.
- No yeast needed: The batter is leavened with baking powder, so there is no proofing and no waiting around.
- Soft and fluffy inside: Pumpkin puree and buttermilk keep the crumb tender and moist.
- Crisp golden outside: Frying at the right temperature gives you a delicate shell that holds the glaze beautifully.
- Warm fall spices: Cinnamon, ginger, nutmeg, and allspice make these taste like the best part of October.
- Great for sharing: They are easy to pile on a platter for brunch, parties, and school snack tables.
You might also enjoy: Pumpkin Pie Twists
Ingredients
Everything here is easy to find, and most of it is probably in your kitchen already.
I keep a can of pumpkin puree on hand all fall, and I mix my own spice blend with my homemade pumpkin pie spice when the jar runs low.
- 2 cups all-purpose flour, spooned and leveled
- 2 teaspoons baking powder
- 1 1/2 teaspoons pumpkin pie spice
- 1/2 teaspoon fine salt
- 1/2 cup packed light brown sugar
- 1/2 cup canned pumpkin puree (not pumpkin pie filling)
- 1/2 cup buttermilk, at room temperature
- 1 large egg, at room temperature
- 3 tablespoons unsalted butter, melted and slightly cooled
- 1 1/2 teaspoons pure vanilla extract, divided (1 teaspoon for the batter and 1/2 teaspoon for the glaze)
- About 6 cups vegetable or canola oil, for frying (enough for 2 to 3 inches of depth in your pot)
- 1 1/2 cups powdered sugar, for the glaze
- 1/2 teaspoon pumpkin pie spice, for the glaze
- 3 to 4 tablespoons milk, for the glaze
Read Also: Apple Cider Donut Bread
Kitchen Equipment Needed
You do not need much to fry donut holes, but a heavy pot and a thermometer make the process so much smoother.
Here is what I keep within reach.
- Large heavy-bottomed Dutch oven or deep pot, at least 5 quarts
- Deep fry thermometer that clips to the side of the pot
- Medium cookie scoop, about 1 1/2 tablespoons
- Spider strainer or slotted spoon
- Wire cooling rack set inside a rimmed baking sheet
- Large and medium mixing bowls
- Whisk and rubber spatula
- Paper towels, for draining
- Wide shallow bowl, for dipping in the glaze
Recommended Products for This Recipe
These are my personal recommendations, based on years of frying donuts in my own kitchen.
If you stock up on pumpkin puree for this recipe, it also works beautifully in my pumpkin spice crumble muffins.
1. Lodge Enameled Cast Iron Dutch Oven
Cast iron holds heat steadily, so the oil temperature does not swing wildly when you add a batch of cold batter.
The deep sides also keep splatters off your stovetop. It is the single best pot for frying donut holes at home.
2. ThermoPro Deep Fry Thermometer
Oil temperature is the biggest factor in whether your donut holes turn out fluffy or greasy.
This thermometer clips onto the pot and gives you a quick, clear reading at 350°F. I would not fry without one.
3. OXO Good Grips Medium Cookie Scoop
A cookie scoop gives you evenly sized, nicely rounded donut holes every time.
Even sizes mean even cooking, so every batch finishes at the same moment.
The spring release also drops the batter into the oil without sticking.
4. Stainless Steel Spider Strainer
A wide spider strainer lifts a whole batch of donut holes out of the oil in one scoop.
It drains the excess oil quickly, which helps keep them light instead of heavy. I also use mine for boiling pasta and fried chicken.
Step-by-Step Instructions: How to Make Pumpkin Donut Holes
1. Set Up Your Frying Station and Heat the Oil
- Line a rimmed baking sheet with a few layers of paper towels, then set a wire cooling rack on top. This is where the fried donut holes will drain.
- Pour about 6 cups of vegetable or canola oil into your Dutch oven. The oil should be 2 to 3 inches deep, and the pot should never be more than half full.
- Clip the deep fry thermometer to the side of the pot so the tip sits in the oil without touching the bottom.
- Heat the oil over medium heat until it reaches 350°F. This can take 10 to 15 minutes, so start it before you mix the batter.
2. Whisk the Dry Ingredients
- In a large mixing bowl, add the 2 cups of flour, the 2 teaspoons of baking powder, the 1 1/2 teaspoons of pumpkin pie spice, and the 1/2 teaspoon of salt.
- Whisk for about 30 seconds until the spice and baking powder are evenly spread through the flour.
- Set the bowl aside. You will add the wet mixture to it in a few minutes.
3. Whisk the Wet Ingredients
- In a medium bowl, add the 1/2 cup of packed brown sugar, the 1/2 cup of pumpkin puree, the 1/2 cup of buttermilk, and the egg.
- Whisk until the mixture is smooth and the brown sugar has mostly dissolved. Press out any brown sugar lumps against the side of the bowl.
- Pour in the 3 tablespoons of melted butter and 1 teaspoon of the vanilla extract. Whisk again until everything looks glossy and combined.
- If your butter is very hot, let it cool for a couple of minutes first so it does not scramble the egg.
4. Combine the Batter
- Pour the wet mixture into the bowl with the dry ingredients.
- Use a rubber spatula to fold everything together until no dry flour streaks remain. Stop as soon as it comes together.
- The batter should be thick and scoopable, a little like a soft cookie dough. If it feels too stiff to scoop, stir in 1 more tablespoon of buttermilk.
- Do not overmix, because too much stirring makes donut holes tough and dense.
5. Fry the Donut Holes in Small Batches
- Check that the oil is holding at 350°F. Adjust the heat up or down to keep it steady.
- Use the cookie scoop to portion the batter, then gently lower 5 or 6 scoops into the oil. Keep them close to the surface as you release them to prevent splashing.
- Fry for 3 to 4 minutes, turning them every minute or so with the spider strainer, until they are deep golden brown on all sides. Many of them will flip on their own as they puff up.
- Test the first batch by breaking one open. The center should be cooked through and fluffy, with no wet batter.
- If they brown too quickly and the middle is raw, lower the heat slightly. If they take longer than 4 minutes and look pale, raise the heat a little.
6. Drain and Cool the Donut Holes
- Lift the donut holes out of the oil with the spider strainer, letting the excess oil drip back into the pot.
- Transfer them to the prepared wire rack in a single layer.
- Let the oil come back up to 350°F before you fry the next batch. Repeat with the remaining batter until it is all used.
- Let the donut holes cool for about 5 minutes. They should be warm, not hot, when you glaze them.
7. Make the Pumpkin Spice Glaze
- While the last batch fries, add the 1 1/2 cups of powdered sugar to a wide shallow bowl.
- Add the 1/2 teaspoon of pumpkin pie spice, the remaining 1/2 teaspoon of vanilla extract, and 3 tablespoons of milk.
- Whisk until completely smooth. The glaze should be thick but pourable, like white school glue.
- If it is too thick, whisk in more milk 1 teaspoon at a time. If it is too thin, whisk in a spoonful of powdered sugar.
8. Glaze and Serve
- Drop a few donut holes into the glaze and roll them around with a fork until they are lightly coated.
- Lift each one out, let the extra glaze drip off, and place it back on the wire rack.
- Let the glaze set for about 10 minutes, then pile the donut holes onto a platter.
- Serve them while they are still soft and slightly warm for the best texture.
Tips for The Best Pumpkin Donut Holes
Small details make the difference between greasy donut holes and perfectly fluffy ones.
The same gentle-hand rule applies to my brown butter pumpkin bread, where a light touch keeps everything tender.
- Watch the oil temperature: Oil that is too cool makes greasy donut holes, and oil that is too hot browns the outside before the inside cooks.
- Use pumpkin puree, not pie filling: Pie filling is already sweetened and spiced, which throws off the balance of the batter.
- Measure the flour correctly: Spoon it into the measuring cup and level it off, because packed flour makes dense donut holes.
- Use room temperature ingredients: A cold egg and cold buttermilk can make the melted butter clump.
- Do not crowd the pot: Frying 5 or 6 at a time keeps the oil hot and gives each one room to puff.
- Test one first: Fry a single donut hole and cut it open to check the timing before you cook the whole batch.
- Glaze while slightly warm: The glaze clings and sets into a thin, even shell instead of sliding off.
Serving Suggestions
These donut holes are best served warm on the day they are made. They fit right into a cozy brunch spread or a fall dessert table.
For a dessert spread, try: Pumpkin Chai Latte Cupcakes
- Serve them with a hot mug of coffee or tea for a simple weekend breakfast.
- Pour a glass of warm apple cider alongside for a true fall pairing.
- Set out a small bowl of caramel sauce for dipping.
- Stack a few on a plate with a scoop of vanilla ice cream for a quick dessert.
- Add them to a brunch board with fresh fruit and yogurt.
- Pack them in a box for a school bake sale or a friend’s party.
Variations of Pumpkin Donut Holes
Once you have the basic method down, it is easy to change up the finish or the cooking method.
If you enjoy bite-sized sweets, my pumpkin pie cake pops are a fun next project.
- Cinnamon sugar coating: Skip the glaze and toss the warm donut holes in 1/2 cup sugar mixed with 1 teaspoon cinnamon.
- Maple glaze: Replace the milk in the glaze with pure maple syrup for a deeper, cozy flavor.
- Cream cheese glaze: Beat 2 ounces of softened cream cheese into the glaze for a tangy finish.
- Baked version: Spoon the batter into a greased mini muffin pan and bake at 350°F for 12 to 14 minutes.
- Air fryer version: Portion the batter into greased silicone mini muffin cups and cook in your air fryer at 350°F for 8 to 10 minutes.
- Chocolate drizzle: Drizzle melted chocolate over the glazed donut holes and let it set.
- Dairy-free swap: Use a plant-based milk mixed with 1/2 teaspoon of lemon juice in place of buttermilk, and use dairy-free butter.
Read Also: Pumpkin Oatmeal Cream Pies
Storage and Reheating
Fried donut holes are at their best on the day they are made, but you can keep leftovers for a few days.
Store them so the glaze stays intact and the centers stay soft.
- Room temperature: Keep them in a single layer in an airtight container for up to 2 days.
- Refrigerator: Store them in an airtight container for up to 4 days, with parchment paper between layers.
- Freezer: Freeze unglazed donut holes in a single layer on a baking sheet, then move them to a freezer bag for up to 2 months. Thaw at room temperature before glazing.
- Microwave: Warm one or two for 10 to 15 seconds to soften them again.
- Oven or air fryer: Reheat unglazed donut holes at 300°F for 3 to 4 minutes, then glaze them fresh.
Nutritional Facts
These numbers are estimates for one glazed donut hole, based on a batch of 24.
They will shift slightly depending on how much oil is absorbed and the brands you use.
If you are saving room for a bigger dessert, my pumpkin cheesecake brownies are worth planning for.
- Calories: about 135
- Total fat: about 5 g
- Carbohydrates: about 22 g
- Sugar: about 12 g
- Protein: about 2 g
- Fiber: about 1 g
- Sodium: about 110 mg
Health Benefits of Key Ingredients
These are still a treat, but a few of the ingredients bring real nutrition to the table. Pumpkin does most of the heavy lifting here.
For more pumpkin ideas, try: Pumpkin Crisp Recipe
- Pumpkin puree: It is rich in beta-carotene, which the body converts into vitamin A, and it adds a little fiber.
- Pumpkin pie spice: Cinnamon and ginger are both known for their antioxidant compounds.
- Eggs: They provide protein and choline, which help the batter hold together.
- Buttermilk: It adds a bit of calcium and protein while keeping the crumb tender.
- Flour: Enriched all-purpose flour supplies carbohydrates for energy plus some B vitamins and iron.
FAQs About Pumpkin Donut Holes
1. Can I use pumpkin pie filling instead of pumpkin puree?
I do not recommend it, because pie filling is already sweetened and spiced.
It will change the flavor and the texture of the batter.
If you want to start from scratch, my pumpkin pie filling shows how to make your own.
2. What temperature should the oil be for pumpkin donut holes?
Aim for 350°F and keep it there as steadily as you can.
Oil that is too cool makes them greasy, and oil that is too hot leaves the centers raw.
3. Why are my donut holes dense or greasy?
The most common causes are overmixing the batter and frying in oil that is not hot enough.
Packing the flour into the measuring cup can also weigh them down.
4. Can I make the batter ahead of time?
The batter is best when fried right after mixing, because the baking powder starts working as soon as it gets wet.
You can cover it and chill it for up to 2 hours if you need a break.
5. Can I bake these instead of frying them?
Yes, you can bake them in a greased mini muffin pan at 350°F for 12 to 14 minutes.
The texture will be softer and more like a muffin, but the flavor is still wonderful.
Pumpkin Donut Holes
Ingredients
- 2 cups all-purpose flour 240g, spooned and leveled
- 2 teaspoons baking powder
- 1 1/2 teaspoons pumpkin pie spice
- 1/2 teaspoon fine salt
- 1/2 cup packed light brown sugar 100g
- 1/2 cup canned pumpkin puree 120g, not pumpkin pie filling
- 1/2 cup buttermilk 120ml, at room temperature
- 1 large egg at room temperature
- 3 tablespoons unsalted butter 42g, melted and slightly cooled
- 1 teaspoon pure vanilla extract for the batter
- 6 cups vegetable or canola oil enough for 2 to 3 inches of depth in your pot
- 1 1/2 cups powdered sugar 180g
- 1/2 teaspoon pumpkin pie spice
- 1/2 teaspoon pure vanilla extract for the glaze
- 3 tablespoons milk 45ml, plus more as needed
Equipment
- Large heavy-bottomed Dutch oven or deep pot At least 5 quarts
- Deep fry thermometer Clips to the side of the pot
- Medium cookie scoop About 1 1/2 tablespoons
- Spider strainer or slotted spoon
- Wire cooling rack Set inside a rimmed baking sheet
- Rimmed baking sheet
- Large mixing bowl
- Medium mixing bowl
- Whisk
- Rubber spatula
- Paper towels For draining
- Wide shallow bowl For dipping in the glaze
Method
- Line a rimmed baking sheet with paper towels and set a wire rack on top. Pour 6 cups of oil into a Dutch oven and clip on a thermometer.
- Heat the oil over medium heat to 350°F, which takes 10 to 15 minutes. Start this before mixing the batter.
- In a large bowl, whisk together the flour, baking powder, pumpkin pie spice, and salt for about 30 seconds. Set aside.
- In a medium bowl, whisk the brown sugar, pumpkin puree, buttermilk, and egg until smooth. Whisk in the melted butter and 1 teaspoon vanilla until glossy.
- Pour the wet mixture into the dry ingredients and fold with a rubber spatula until no dry flour streaks remain. Do not overmix.
- Use a cookie scoop to gently lower 5 or 6 scoops of batter into the 350°F oil. Fry for 3 to 4 minutes, turning often, until deep golden brown.
- Lift the donut holes out with a spider strainer and transfer to the wire rack. Let the oil return to 350°F and repeat with remaining batter.
- In a wide shallow bowl, whisk the powdered sugar, 1/2 teaspoon pumpkin pie spice, 1/2 teaspoon vanilla, and 3 tablespoons milk until smooth.
- Roll a few warm donut holes in the glaze until lightly coated. Lift out, let excess drip off, and return to the wire rack.
- Let the glaze set for about 10 minutes, then pile onto a platter and serve while still soft and slightly warm.
Nutrition
Notes
- Watch the oil temperature closely: too cool makes greasy donut holes, too hot browns the outside before the inside cooks.
- Use pumpkin puree, not pumpkin pie filling, which is already sweetened and spiced and will throw off the batter balance.
- Measure the flour by spooning it into the cup and leveling it off; packed flour makes dense donut holes.
- Use room temperature egg and buttermilk so the melted butter does not clump.
- Fry only 5 or 6 at a time to keep the oil hot and give each one room to puff.
- Test one donut hole first and cut it open to check the timing before cooking the whole batch.
- Glaze while slightly warm so the glaze clings and sets into a thin, even shell.
- For a cinnamon sugar coating, skip the glaze and toss warm donut holes in 1/2 cup sugar mixed with 1 teaspoon cinnamon.
- To bake instead of fry, spoon the batter into a greased mini muffin pan and bake at 350°F for 12 to 14 minutes.
- Store glazed donut holes in a single layer in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 4 days.
Private Notes
Tried this recipe?
Let us know how it was!Conclusion
These pumpkin donut holes are warm, soft, and full of cozy spice, and they are far easier than most people expect.
Once you fry your first batch, I think you will want to make them every fall.
Give this pumpkin donut holes recipe a try this weekend and let the whole house smell like autumn.
If you make them, leave a comment below and tell me how they turned out, and share the recipe with a friend who loves pumpkin as much as you do.
Recommended:
- Pumpkin Blondies Recipe
- Mini Pumpkin Cheesecakes
- Pumpkin Spice Latte Tiramisu
- Pumpkin White Chocolate Chip Cookies
- Pumpkin Crescent Rolls Recipe
