Pumpkin Donut Holes Icing

These pumpkin donut holes offer a perfectly cozy bite of fall with real pumpkin and warm spices. Lightly fried to a golden crisp on the outside while staying tender and fluffy inside, they finish with a sweet spiced icing that adds just the right touch of decadence. They come together quickly without fancy tools, making them ideal for an easy breakfast, a festive gathering, or a comforting snack. Each bite captures the best of autumn flavors in a fun and shareable form.

I first made these on Halloween morning and now every October my kids ask for them. The smell alone pulls everyone to the kitchen with a smile.

Ingredients

• Pumpkin puree: brings moisture and authentic pumpkin taste and homemade or storebought both work as long as you avoid pumpkin pie mix
• Pumpkin pie spice: adds classic autumn warmth and freshly sealed jars give the best aroma
• Allpurpose flour: provides structure make sure to spoon and level for accurate measuring
• Baking soda and baking powder: help the dough rise into light and airy bites fresh leaveners make all the difference
• Brown sugar: adds rich sweetness and softness use light or dark for deeper flavor
• Low fat buttermilk: keeps the donut holes soft and moist avoid substitutions for the best texture
• Vanilla extract: offers a sweet aromatic layer pure vanilla always elevates the flavor
• Egg: binds ingredients together and aids rising pick fresh large eggs for reliable results
• Powdered sugar: makes the icing silky smooth sift it if you want an extra fine glaze
• Highquality neutral oil like canola or vegetable oil: produces a light crisp shell

Instructions

Prepare the Oil:

Heat several inches of neutral oil in a Dutch oven or large pot to exactly three hundred fifty degrees Fahrenheit this precise temperature is crucial for frying success

Mix Wet Ingredients:

In a large bowl whisk buttermilk pumpkin puree vanilla extract and egg until perfectly smooth with no pumpkin streaks remaining

Add Melted Butter:

Gently whisk melted butter into the wet mixture locking in richness and moisture for tender donut holes

Combine Dry Ingredients:

Whisk allpurpose flour pumpkin pie spice baking powder baking soda and brown sugar in a separate bowl until evenly mixed to distribute leaveners and spices

Make the Dough:

Fold the dry ingredients into the wet gently just until no flour remains avoid overmixing which can make the donut holes tough

Scoop and Fry:

Use a small cookie scoop to carefully drop batter balls into hot oil a few at a time for even cooking fry for three to four minutes turning to brown evenly all around

Drain the Donut Holes:

Transfer cooked donut holes with tongs onto a paper towel lined rack this drains excess oil for a light finish

Make the Icing:

Whisk powdered sugar pumpkin pie spice and warm water in a bowl until pourable prepare this as the last donut holes come out of the fryer

Glaze While Hot:

Dip each warm donut hole into the icing quickly then return them to the rack letting the sweet glaze set while keeping the centers soft and airy

My daughter insists on tasting the first one straight from the rack and we always quarrel over the last one

Storage Tips

Once cooled store donut holes in an airtight container to maintain softness. Keep them at room temperature for up to two days or refrigerate for up to four days. To refresh, warm them briefly in the microwave before serving and enjoy that fresh fried feel.

Ingredient Substitutions

If low fat buttermilk is unavailable make a quick substitute by mixing milk with a splash of lemon juice and letting it sit for five minutes. The texture may be slightly less tender but still delicious. Dark brown sugar can be swapped for light brown sugar for a richer molasses flavor.

Serving Suggestions

Serve these donut holes piled high on a platter for brunch or parties or in parchment cones for easy sharing. They pair beautifully with hot coffee or spiced cider to complete the full fall experience.

Enjoy them warm with coffee or cider for a cozy autumn treat. One batch is never enough.

Common Questions About the Recipe

→ What type of pumpkin should I use?

Pure pumpkin puree is best, avoiding pumpkin pie mix for consistency. Homemade or store-bought puree works well.

→ How do I keep the donut holes round?

Use a greased cookie scoop and dip it in hot oil between batches to maintain perfectly round shapes.

→ Can I add a filling?

Yes, after frying and cooling slightly, donut holes can be filled with cream cheese, custard, or jam for extra flavor.

→ What oil temperature is best for frying?

Maintain oil at 350°F for even cooking with a crisp exterior and cooked interior.

→ How should I store leftovers?

Keep in an airtight container at room temperature for up to 2 days or refrigerate for 3-4 days to maintain freshness.