Pumpkin Donut Holes Icing (Print Version)

Bite into soft pumpkin donuts with a crisp shell and warm spiced icing for a cozy autumn delight.

# What You'll Need:

→ Wet Ingredients

01 - ½ cup low-fat buttermilk
02 - ½ cup pumpkin puree (not pumpkin pie filling)
03 - 1 large egg
04 - 1 teaspoon pure vanilla extract
05 - 2 tablespoons unsalted butter, melted

→ Dry Ingredients

06 - 1 cup all-purpose flour
07 - 1 teaspoon pumpkin pie spice
08 - ½ teaspoon baking powder
09 - ¼ teaspoon baking soda
10 - ¼ cup packed light or dark brown sugar

→ Icing

11 - 1 cup powdered sugar, sifted
12 - ½ teaspoon pumpkin pie spice
13 - 2 tablespoons warm water, or as needed

→ Frying

14 - Vegetable or canola oil, enough for deep frying (about 4 cups)

# Steps to Follow:

01 - Pour vegetable oil into a deep pot to a depth of a few inches and heat to 350°F using a thermometer to ensure accurate temperature.
02 - Whisk together buttermilk, pumpkin puree, vanilla extract, and egg in a large bowl until smooth with no streaks.
03 - Gently whisk melted butter into the wet ingredients to incorporate richness and moisture.
04 - In a separate bowl, combine all-purpose flour, pumpkin pie spice, baking powder, baking soda, and brown sugar. Whisk to evenly distribute.
05 - Fold the dry ingredients gently into the wet ingredients until just combined, avoiding overmixing to maintain tenderness.
06 - Using a greased small cookie scoop, drop batter into hot oil in small batches. Fry 3 to 4 minutes, turning occasionally until golden brown.
07 - Remove donut holes with tongs and place on a rack lined with paper towels to absorb oil and preserve crispness.
08 - Whisk powdered sugar, pumpkin pie spice, and warm water to create a pourable glaze, adjusting water for desired consistency.
09 - Quickly dip each donut hole into the icing and return them to the rack. Let set, allowing icing to crack slightly while cores stay soft.

# Additional Notes:

01 - Use a thermometer to maintain oil temperature at 350°F for perfectly cooked donut holes with crispy exterior and fluffy interior.
02 - Best enjoyed warm; glazed icing will crack as it cools, creating an authentic bakery texture.
03 - Store donut holes in an airtight container at room temperature for up to 2 days or refrigerate for 3 to 4 days.
04 - Freeze unglazed donut holes after cooling, then reheat at 325°F for 5 to 8 minutes before glazing.

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