Glazed Pumpkin Donut Holes are a pure, bite-sized happiness. The aroma of pumpkin and warm spices fills your kitchen. These donut holes are perfect for cozy autumn evenings.
<h2>Why Make This Recipe</h2>
You should make these donut holes because they are fluffy and moist. They have a perfect blend of autumnal spices. This recipe is easy to make, even for beginners. They are bite-sized, great for snacking. The dreamy glaze adds extra deliciousness.
<h2>How to Make Glazed Pumpkin Donut Holes</h2>
Making Glazed Pumpkin Donut Holes involves mixing ingredients, frying the dough, and then glazing the cooked donut holes. You start by preparing the dry and wet ingredients separately, then combine them. Next, you heat oil and fry small portions of the dough until golden. Finally, you prepare a glaze and dip the warm donut holes in it.
<h2>Ingredients of Glazed Pumpkin Donut Holes</h2>
- <h3>For the Donut Holes:</h3>
- All-purpose flour
- Granulated sugar
- Brown sugar, packed
- Baking powder
- Pumpkin pie spice
- Ground cinnamon
- Salt
- Pumpkin puree (not pumpkin pie filling!)
- Large egg
- Milk (any kind works!)
- Vanilla extract
- Vegetable oil (or other neutral oil for frying)
- <h3>For the Glaze:</h3>
- Powdered sugar
- Milk or heavy cream
- Vanilla extract
- Pinch of salt (to balance the sweetness)
<h2>Directions of Glazed Pumpkin Donut Holes</h2>
<h3>1. Prepare Your Dry Ingredients</h3>
Whisk flour, granulated sugar, brown sugar, baking powder, pumpkin pie spice, cinnamon, and salt in a large bowl. Ensure no brown sugar lumps remain.
<h3>2. Combine Wet Ingredients</h3>
Whisk pumpkin puree, egg, milk, and vanilla extract in a separate medium bowl until smooth.
<h3>3. Mix Wet and Dry</h3>
Pour wet ingredients into dry ingredients. Stir with a spatula until just combined. Do not overmix; some lumps are fine. Overmixing makes tough donut holes.
<h3>4. Heat the Oil</h3>
Pour 2-3 inches of vegetable oil into a heavy-bottomed pot. Heat oil over medium heat to 350-360°F (175-180°C). Use a thermometer.
<h3>5. Fry the Donut Holes</h3>
Drop spoonfuls of dough into hot oil using a small cookie scoop or two spoons. Fry in batches of 4-6 for 2-3 minutes, turning until golden brown and cooked.
<h3>6. Drain and Cool Slightly</h3>
Transfer fried donut holes to a paper towel-lined plate using a slotted spoon. Drain excess oil. Let them cool while you make the glaze.
<h3>7. Prepare the Glaze</h3>
Whisk powdered sugar, milk/cream, vanilla extract, and a pinch of salt in a shallow bowl until smooth. Adjust thickness with more milk/cream or powdered sugar.
<h3>8. Glaze the Donut Holes</h3>
Dip warm (not hot) donut holes into the glaze. Coat completely. Use a fork to lift them, letting excess drip. Place on a wire rack over parchment paper to set.
<h2>How to Serve Glazed Pumpkin Donut Holes</h2>
Serve these donut holes as a morning coffee companion or an afternoon tea treat. They are great on a dessert platter. You can also slice them in half and serve warm over vanilla bean ice cream.
<h2>How to Store Glazed Pumpkin Donut Holes</h2>
These donut holes taste best the day you make them. Store them in an airtight container at room temperature for up to 2-3 days. The glaze might soften over time.
<h2>Tips to Make Glazed Pumpkin Donut Holes</h2>
Do not overmix the dough. This keeps the donut holes tender. Keep the oil temperature steady. If the oil is too cool, they become greasy. If it’s too hot, they burn outside and stay raw inside. Use a cookie scoop to make uniform donut holes for even cooking. Glaze them while they are still warm for best adherence.
<h2>Variation</h2>
You can try several variations. For a cinnamon sugar option, toss warm donut holes in a mixture of granulated sugar and cinnamon. For a spiced chai glaze, add a pinch of chai spice blend to your glaze. You can also drizzle melted chocolate over the top after glazing. For a nutty topping, sprinkle finely chopped pecans or walnuts before the glaze sets.
<h2>FAQs</h2>
<h3>Q1: Can I bake these Glazed Pumpkin Donut Holes instead of frying them?</h3>
Yes, you can bake them. Preheat your oven to 375°F (190°C). Grease a mini muffin tin. Spoon batter into wells, filling two-thirds full. Bake for 10-15 minutes until a toothpick comes out clean. Dip in glaze while warm. The texture will be more cake-like.
<h3>Q2: How long do Glazed Pumpkin Donut Holes last, and how should I store them?</h3>
These donut holes are best eaten the day they are made. You can store them in an airtight container at room temperature for 2-3 days. The glaze may become soft.
<h3>Q3: What if I don’t have pumpkin pie spice?</h3>
You can make your own pumpkin pie spice blend. Mix 1 teaspoon ground cinnamon, 1/4 teaspoon ground nutmeg, 1/4 teaspoon ground ginger, and 1/8 teaspoon ground cloves. This mix works well for your donut holes.
Spiced Glazed Pumpkin Donut Holes
Equipment
- large bowl
- medium bowl
- spatula
- heavy-bottomed pot or Dutch oven
- kitchen thermometer
- small cookie scoop or two spoons
- slotted spoon
- plate
- paper towels
- shallow bowl
- fork
- wire rack
- parchment paper
Ingredients
For the Donut Holes:
- 1 ½ cups all-purpose flour
- ½ cup granulated sugar
- ¼ cup packed brown sugar
- 2 teaspoons baking powder
- 1 ½ teaspoons pumpkin pie spice
- ½ teaspoon ground cinnamon
- ¼ teaspoon salt
- ½ cup pumpkin puree not pumpkin pie filling!
- 1 large egg
- ¼ cup milk any kind works!
- 1 teaspoon vanilla extract
- 3-4 cups vegetable oil or other neutral oil for frying
For the Spiced Glaze:
- 1 ½ cups powdered sugar
- 2-3 tablespoons milk or heavy cream
- ½ teaspoon vanilla extract
- ⅛ teaspoon ground cinnamon additional for spiced chai glaze or regular spice
- salt to balance the sweetness
Instructions
Donut Holes
- Whisk together flour, granulated sugar, brown sugar, baking powder, pumpkin pie spice, cinnamon, and salt in a large bowl, ensuring no brown sugar lumps remain.
- In a separate medium bowl, whisk pumpkin puree, egg, milk, and vanilla extract until smooth.
- Gently pour the wet ingredients into the dry, stirring with a spatula until just combined; avoid overmixing to prevent tough donut holes.
- Pour 2-3 inches of vegetable oil into a heavy pot and heat over medium heat to 350-360°F (175-180°C), using a kitchen thermometer to monitor.
- Carefully drop spoonfuls of dough into the hot oil in batches, frying for 2-3 minutes while turning occasionally, until golden brown and cooked through.
- Transfer fried donut holes with a slotted spoon to a paper towel-lined plate to drain excess oil, then let them cool slightly.
Spiced Glaze
- In a shallow bowl, whisk powdered sugar, milk or heavy cream, vanilla extract, salt, and cinnamon until smooth, adjusting thickness as desired.
- Dip warm donut holes into the glaze, coating completely, then lift with a fork to allow excess to drip off before placing on a wire rack to set.