Classic Glazed Pumpkin Donut Holes
These classic glazed pumpkin donut holes are a delightful autumn treat, featuring a tender, spiced pumpkin dough fried to golden perfection and coated in a sweet vanilla glaze. Perfect for a festive breakfast or dessert, they offer a warm, comforting flavor in every bite.
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.
Notes
Ensure oil temperature is consistent for even frying. Do not overmix the dough to keep the donut holes tender. Glaze while warm for best coating.