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Pumpkin Donut Holes Recipe

Pumpkin Donut Holes

iamwinfred
These pumpkin donut holes are soft, cakey bites with a lightly crisp golden shell and a sweet pumpkin spice glaze, ready in about 35 minutes. With no yeast and no rising time, they come together from pantry staples and one pot of hot oil for the ultimate cozy fall treat.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Brunch, Dessert, Snack
Cuisine American
Servings 24 donut holes
Calories 135 kcal

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

Ingredients
  

For the Donut Holes

  • 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

For the Pumpkin Spice Glaze

  • 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

Instructions
 

  • 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.

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.

Nutrition

Serving: 1Donut HoleCalories: 135kcalCarbohydrates: 22gProtein: 2gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 12mgSodium: 110mgPotassium: 65mgFiber: 1gSugar: 12gVitamin A: 20IUVitamin C: 1mgCalcium: 3mgIron: 4mg
Keyword easy donut recipe, fall treats, no yeast donuts, pumpkin donut holes, pumpkin spice glaze
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