Why Make This Recipe
These Glazed Pumpkin Donut Holes are perfect for many reasons. They are small and easy to eat, great for snacking. Each bite is full of rich pumpkin and warm spices, making them taste like autumn. The recipe is simple, so even new bakers can make them. You can serve them at breakfast, parties, or as a cozy treat. Everyone will love these soft, flavorful, and sweet donut holes.
How to Make Glazed Pumpkin Donut Holes
Making Glazed Pumpkin Donut Holes is easy with these steps. You will mix the dry ingredients, then the wet ingredients, and combine them. Next, you will fry them until golden. Finally, you will dip them in a sweet glaze.
Ingredients of Glazed Pumpkin Donut Holes
- For the Donut Holes:
- All-purpose flour
- Granulated sugar
- Baking powder
- Baking soda
- Pumpkin pie spice
- Salt
- Canned pumpkin puree (not pie filling)
- Milk (any kind)
- Large egg
- Unsalted butter, melted
- Vanilla extract
- Vegetable oil or canola oil, for frying
- For the Glaze:
- Powdered sugar
- Milk (any kind)
- Vanilla extract
Directions of Glazed Pumpkin Donut Holes
- Prepare the Dry Ingredients: In a large bowl, whisk together the flour, granulated sugar, baking powder, baking soda, pumpkin pie spice, and salt. Make sure there are no lumps.
- Combine the Wet Ingredients: In a separate medium bowl, whisk together the pumpkin puree, milk, egg, melted butter, and vanilla extract until well combined.
- Mix Wet and Dry: Pour the wet ingredients into the dry ingredients. Stir with a rubber spatula until just combined. Do not overmix. A few lumps are okay.
- Prepare for Frying: Pour about 2-3 inches of vegetable or canola oil into a heavy-bottomed pot or Dutch oven. Heat the oil over medium heat until it reaches 350°F (175°C).
- Fry the Donut Holes: Once the oil is hot, carefully drop spoonfuls of dough (about 1 tablespoon each) into the hot oil. Fry in batches. Fry for 2-3 minutes, turning occasionally, until golden brown. Remove with a slotted spoon and place on paper towels to drain.
- Prepare the Glaze: In a small bowl, whisk together the powdered sugar, milk, and vanilla extract until smooth. Add more milk for a thinner glaze or more powdered sugar for a thicker glaze.
- Glaze the Donut Holes: While the donut holes are still warm, dip each one into the glaze. Turn to coat completely. Place them on a wire rack over parchment paper to let excess glaze drip off and set.
How to Serve Glazed Pumpkin Donut Holes
Serve these delightful treats in many ways. Enjoy them with coffee or a pumpkin spice latte for breakfast. You can sprinkle them with cinnamon sugar or drizzle with melted white chocolate. For dessert, serve them warm with vanilla ice cream or whipped cream. They are a great addition to any holiday table. Kids love these small treats for snacks.
How to Store Glazed Pumpkin Donut Holes
Store leftover Glazed Pumpkin Donut Holes in an airtight container at room temperature for up to 2-3 days. They taste best when fresh.
Tips to Make Glazed Pumpkin Donut Holes
- Do not overmix: Mix the dough only until combined to keep the donut holes tender.
- Maintain oil temperature: Use a thermometer to keep the oil at 350°F (175°C). This stops them from burning or getting greasy.
- Work in batches: Fry a small amount at a time to keep the oil hot.
- Freshness is key: Eat these donut holes fresh for the best taste.
Variation
Different Glaze Flavors
Try new glazes. Use maple syrup instead of some milk for a maple glaze. You can also make a cream cheese glaze or a chocolate glaze.
Baked Pumpkin Donut Holes
For a healthier option, bake them. Preheat your oven to 375°F (190°C). Grease a mini muffin tin. Fill each hole two-thirds full. Bake for 10-12 minutes until golden.
Gluten-Free Option
Use a 1:1 gluten-free baking flour blend for a gluten-friendly version.
FAQs
Q1: Can I use fresh pumpkin puree instead of canned for Glazed Pumpkin Donut Holes?
Yes, you can use fresh pumpkin puree. Make sure it is not too watery, like canned puree.
Q2: My Glazed Pumpkin Donut Holes are coming out greasy. What am I doing wrong?
Greasy donut holes often mean the oil temperature was too low. Keep your oil at 350°F (175°C) to prevent this. A candy thermometer helps greatly.
Q3: Can I make the dough for Glazed Pumpkin Donut Holes ahead of time?
It is best to fry the donut holes right after mixing the dough. However, you can prepare the dry and wet ingredients separately and store them. Combine them just before you are ready to fry.
Classic Glazed Pumpkin Donut Holes
Equipment
- large bowl
- whisk
- medium bowl
- rubber spatula
- heavy-bottomed pot or Dutch oven
- candy thermometer
- slotted spoon
- plate
- paper towels
- small bowl
- wire rack
- parchment paper or baking sheet
Ingredients
For the Donut Holes:
- 1 ½ cups all-purpose flour
- ½ cup granulated sugar
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- 1 teaspoon pumpkin pie spice
- ¼ teaspoon salt
- ¾ cup canned pumpkin puree (not pie filling)
- ¼ cup milk (any kind)
- 1 large egg
- 2 tablespoons unsalted butter melted
- 1 teaspoon vanilla extract
- Vegetable oil or canola oil for frying (about 4-6 cups)
For the Glaze:
- 1 ½ cups powdered sugar
- 3-4 tablespoons milk (any kind)
- ½ teaspoon vanilla extract
Instructions
Instructions
- Whisk flour, sugar, baking powder, baking soda, pumpkin pie spice, and salt in a large bowl until combined.
- In a separate medium bowl, whisk pumpkin puree, milk, egg, melted butter, and vanilla extract until smooth.
- Gently stir the wet ingredients into the dry mixture until just combined, being careful not to overmix.
- Heat 2-3 inches of vegetable or canola oil in a heavy-bottomed pot to 350°F (175°C), monitoring with a candy thermometer.
- Drop spoonfuls of dough into the hot oil and fry in batches for 2-3 minutes, turning until golden brown. Remove and drain on paper towels.
- Whisk together powdered sugar, milk (start with 3 tablespoons), and vanilla extract in a small bowl until a smooth, pourable glaze forms. Adjust consistency with more milk or sugar if needed.
- Dip warm donut holes into the glaze to coat evenly, then place them on a wire rack to allow excess glaze to drip off and set. Serve immediately.