Spiced Glazed Pumpkin Donut Holes
These delightful Spiced Glazed Pumpkin Donut Holes are a perfect fall treat, featuring a soft, pumpkin-infused interior and a sweet, cinnamon-spiced glaze. They are fried until golden brown, offering a warm and comforting flavor.
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.
Notes
To prevent tough donut holes, avoid overmixing the dough. Always monitor the oil temperature carefully for best frying results, and adjust the glaze consistency to your preference.