Pumpkin Donut Holes Icing (Printer-Friendly Version)
Soft, spiced pumpkin donut holes coated in icing. Crispy outside, fluffy inside. Fall snacking perfection.
# Ingredients Needed:
→ Donut Dough
01 -
1 cup canned pumpkin puree
02 -
2 cups all-purpose flour
03 -
1/3 cup light brown sugar, packed
04 -
1 teaspoon baking soda
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2 teaspoons baking powder
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2 teaspoons pumpkin pie spice
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1/4 teaspoon kosher salt
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1/2 cup low-fat buttermilk
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1 large egg
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2 tablespoons unsalted butter, melted
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1 teaspoon pure vanilla extract
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Vegetable oil, for deep frying
→ Icing
13 -
1 cup powdered sugar
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1/2 teaspoon pumpkin pie spice
15 -
2-3 tablespoons warm water
# Step-by-Step Directions:
01 -
Heat 2 inches of vegetable oil in a Dutch oven or deep fryer to 350°F. Line a large baking sheet with paper towels and place a wire rack over it.
02 -
In a large mixing bowl, whisk together the buttermilk, pumpkin puree, vanilla extract, and egg until completely smooth. Whisk in the melted butter until fully incorporated.
03 -
In a separate bowl, whisk together the flour, brown sugar, baking soda, baking powder, pumpkin pie spice, and kosher salt.
04 -
Gradually add dry mixture to wet mixture and whisk until just combined. Do not overmix.
05 -
Dip a small cookie scoop in the hot oil, then scoop dough and carefully drop batter into oil, 5-6 donut holes per batch. Fry 3-4 minutes, turning occasionally, until golden brown.
06 -
Transfer fried donut holes to prepared wire rack to drain and cool slightly.
07 -
While donut holes fry, whisk together powdered sugar, pumpkin pie spice, and 2 tablespoons warm water until smooth, adding an additional tablespoon water if needed for a thin consistency.
08 -
Once donuts have cooled for 1 minute, dip each donut hole in glaze to coat completely. Return to rack to set.
# Helpful Hints:
01 -
Ensure that oil is maintained at 350°F for optimal frying—any hotter and donuts may burn on the outside and remain raw inside. Mix the dough gently to preserve the delicate texture.
02 -
For best results, fry donut holes in small batches as the dough expands significantly during cooking. Use freshly opened baking powder and baking soda for proper rise.