Pumpkin Donut Holes Recipe
Pumpkin Donut Holes are an easy fall treat perfect for a weekend breakfast and snack! These donut holes feature a great pumpkin and pumpkin spice flavor from the pumpkin puree, pumpkin pie spice, and pumpkin pie spice donut glaze.
Servings: 10 yields about 20 - 22
Calories: 210kcal
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
Icing:
- 1 1/2 cups powdered sugar sifted
- 1 tsp pumpkin pie spice
- 2.5-3 tbsp water or whole milk warmed
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 in a wide bowl and then whisk in the warmed water (or milk).
- Once the donut holes are cooled to room temperature, dip each on in icing, coting them all round. Use a fork to roll the donut hole in the icing and to take it out. Gently shake off the excess.
- Place iced donut holes on the wire rack to let the excess drip off. (Make sure to place a baking pan under the wire rack to catch the drippings.)
Video
Notes
TIPS FOR BEST RESULTS
- Don’t overmix the dough.
- Preheat the oil to 350°F exactly! .
- Make sure to use fresh oil so no other flavor interference. .
- Fry in batches! .
- Dip the scoop in the oil in between each donut hole.
- 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.
- Milk vs water in icing: one is not necessarily better than the other it's just slightly different result. Water typically creates a crisper, glossier glaze that sets quickly. Milk creates a creamier, softer, and richer texture that sets more slowly.
Nutrition
Calories: 210kcal | Carbohydrates: 36g | Protein: 4g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 30mg | Sodium: 38mg | Potassium: 297mg | Fiber: 1g | Sugar: 15g | Vitamin A: 2085IU | Vitamin C: 1mg | Calcium: 130mg | Iron: 2mg