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Pumpkin Spice Donut Holes
30min
24 servings
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These Pumpkin Spice Donut Holes capture the essence of fall in bite-sized treats. Soft, cake-like morsels are infused with real pumpkin puree and warm autumn spices, then fried until golden and rolled in cinnamon sugar for a delightful crunch. Each pop-in-your-mouth morsel delivers the perfect balance of sweetness and spice with a tender interior and slightly crisp exterior. These irresistible seasonal treats are perfect for breakfast, snacking, or serving alongside hot apple cider at autumn gatherings.
Nutrition Facts
Disclaimer: The nutritional information provided is estimated and may vary based on portion size and preparation.
Facts
Quantity
Fiber
Sugar
0 g
8 g
Allergen Content
Based on your allergy profile, please note the following possible allergens:
Eggs
Milk
Wheat
Ingredients
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Steps
Read instructions and get ready to cook
Prepare dry ingredients
In a medium bowl, whisk together flour, baking powder, 1 teaspoon cinnamon, nutmeg, ginger, cloves, and salt. Set aside.
Combine wet ingredients
In a large bowl, whisk together pumpkin puree, 1/2 cup sugar, milk, egg, and melted butter until smooth.
Mix the batter
Add the dry ingredients to the wet ingredients. Stir until just combined, being careful not to overmix. The batter should be thick but spoonable.
Prepare for frying
In a heavy-bottomed pot or deep fryer, heat oil to 350°F (175°C). Use a candy/deep-fry thermometer to monitor temperature. Line a plate with paper towels for draining.
Prepare the coating
In a small bowl, mix remaining 1/2 cup sugar with 1 tablespoon cinnamon. Set aside.
Form the donut holes
Using a small cookie scoop or two spoons, drop rounded tablespoon-sized portions of batter into the hot oil. Work in batches of 4-5 donut holes at a time to avoid overcrowding.
Fry the donut holes
Fry for about 2-3 minutes, turning occasionally with a slotted spoon. They should be golden brown on all sides and cooked through.
Check for doneness
To test if they're done, insert a toothpick into a donut hole; it should come out clean. If not clean, return to oil for another 30 seconds.
Drain
Remove donut holes with a slotted spoon. Place on paper towel-lined plate to drain excess oil. Allow to cool slightly for 1-2 minutes.
Coat with cinnamon sugar
While still warm (but not too hot to handle), roll each donut hole in the cinnamon-sugar mixture. Ensure they are completely coated on all sides.
Cool slightly
Place coated donut holes on a wire rack to cool slightly. The coating will set as they cool.
Serve
Serve warm for the best flavor and texture. These are best enjoyed the same day they are made.
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