Pumpkin Donut Holes Icing

Pumpkin donut holes fill your kitchen with a warm, spicy aroma and are one of those nostalgic treats you want all autumn long. Their sugar glaze, fluffy interior, and crisp shell are craveable every time. If you are looking for a simple, crowd-pleasing breakfast or snack, this recipe is as easy as it is delicious. Dunked in spiced icing, these donut holes make any morning feel extra special.

The first time I made these, I remember how quickly my house filled up with the scent of cinnamon and nutmeg. My family could not even wait for them to cool. Now it is one of our favorite ways to make breakfast special on chilly mornings.

Ingredients

• Pumpkin puree: Provides classic flavor and keeps the donut holes moist. Choose a can labeled pumpkin puree not pumpkin pie mix or make your own and watch the thickness
• Pumpkin pie spice: Delivers warm autumn flavor with cinnamon ginger nutmeg and allspice. Buy a blend or make your own with individual spices
• All purpose flour: Ensures tender structure. Measure by spooning into a cup and leveling off for accuracy
• Baking soda and baking powder: Essential for light fluffy holes. Always check freshness for best lift
• Brown sugar: Adds sweetness and a hint of molasses. Use light or dark depending on your taste
• Low fat buttermilk: Makes for a soft moist crumb. Full fat versions do not work as well in this recipe
• Vanilla extract: Rounds out the overall flavor. Opt for pure vanilla for a real bakery aroma
• Egg: Binds ingredients and adds richness
• Melted butter: Adds flavor and moisture. Use real butter for a better crumb
• Powdered sugar: For the icing. Sift before mixing for a smooth glaze
• Fresh oil: Neutral oil like canola or vegetable works best. Make sure it is fresh for clean flavor
• Quality is everything here: If using homemade puree check for excess water. A fresh can of pumpkin pie spice will make a huge difference in taste. It is worth taking the time to measure ingredients accurately

Instructions

Heat the Oil:

Pour neutral oil into a Dutch oven or fryer and bring it to exactly three hundred fifty degrees Fahrenheit. Use a deep fry thermometer for precision. This step ensures the donuts cook through and do not soak up extra oil

Mix the Wet Ingredients:

In a large bowl whisk together buttermilk pumpkin puree vanilla extract and egg until the mixture is smooth. Then whisk in the melted butter at this stage for even fat distribution

Combine the Dry Ingredients:

In a separate bowl whisk flour baking powder baking soda brown sugar and pumpkin pie spice. This helps evenly disperse leaveners so you get light donut holes

Make the Dough:

Add the dry mixture to the wet ingredients. Whisk just until incorporated. The batter should look thick and somewhat sticky. Overmixing here will make the donuts dense

Scoop and Fry:

Use a small cookie scoop or spoon for even portions. Gently drop five to six mounds at a time into the hot oil. Dip your scoop in the oil between batches to prevent sticking. Fry the holes for about three to four minutes turning them until golden brown

Drain and Cool:

Transfer cooked donut holes to a cooling rack set over paper towels. Let them drain for a minute so any excess oil wicks away. This keeps their exterior crisp not greasy

Make the Icing:

While donuts fry whisk powdered sugar pumpkin pie spice and a few tablespoons of warm water together in a bowl. Place bowl next to the rack so you can ice donuts while still warm

Coat in Icing:

Dip each warm donut hole into the icing. Let excess drip off and return them to the rack for the icing to set. This helps form that perfect slightly crackly shell

Family always requests extra glaze on the side. Pumpkin puree is my secret favorite here because it gives such a perfect dense crumb you do not get with other donut recipes. My kids pile up at the counter waiting to dunk these in icing and sneak the first bite

Storage Tips

If you will not eat the donut holes within the same day store them in an airtight container at room temperature for up to two days. In humid climates or to keep them fresh longer refrigerate them and warm slightly in the microwave before serving. They still taste delicious cold but come back to life with a little heat

Ingredient Substitutions

If you do not have buttermilk add a tablespoon of lemon juice to regular milk and let it sit for five minutes as a quick swap. Out of brown sugar try coconut sugar for a different flavor. No pumpkin pie spice Just mix cinnamon ginger and a pinch of nutmeg and allspice

Serving Suggestions

Stack these on a platter for a fall brunch or party. Drizzle extra glaze on top for added sweetness. My favorite way is with a hot cup of coffee or apple cider for dipping. You can even fill them with cream cheese or custard using a piping bag

A Little Fall History

Pumpkin donuts are a long loved fall treat in the US. Appearing at fairs around October and November pumpkin recipes have been a symbol of harvest time. Spiced pumpkin in baked goods can be traced back to colonial times when cooks used local squash and spices to make simple cakes

Seasonal Adaptations

Swap sweet potato puree for pumpkin for a twist. Dust still warm donut holes in cinnamon sugar instead of icing. Try a maple glaze for extra fall flair

Success Stories

Many readers have shared that these donut holes convince even non pumpkin fans in their house. They vanish fast at school events and sports breakfasts. A neighbor once said her son would happily wake up early on weekends if there were pumpkin donut holes waiting for him

Freezer Meal Conversion

You can freeze these donut holes after frying and cooling. Place in a single layer on a baking sheet freeze till firm then transfer to a freezer bag. To reheat just microwave for a few seconds or warm in the oven. Drizzle with fresh icing once thawed

These pumpkin donut holes always remind me of cool fall mornings and warm family moments. Try them once, and they will become a cherished autumn tradition in your house, too

Common Questions About Recipes

→ What makes these donut holes so fluffy?

The combination of buttermilk, pumpkin puree, and a careful balance of baking soda and powder ensures a soft, tender texture inside while staying crispy outside.

→ Can I use homemade pumpkin puree?

Yes, homemade pumpkin puree works well. Just ensure it's not too watery, as excess moisture can affect the dough’s consistency and frying results.

→ What spices create the classic pumpkin flavor?

Pumpkin pie spice mix typically includes cinnamon, ginger, allspice, and nutmeg. This blend gives a signature warm, autumn taste.

→ How should I reheat leftover donut holes?

A few seconds in the microwave restores warmth and softness. Store extras in an airtight container in the fridge for up to four days.

→ What’s the key to perfect frying?

Maintain the oil temperature at 350°F, fry in small batches, and use fresh oil. This prevents greasiness and ensures an even golden crust.

→ Can I add a filling to these donut holes?

Yes, a cream cheese or jam filling can be piped inside after cooling for an extra burst of flavor and gooey texture.