Pumpkin Donut Holes Icing

If you love fall flavors and crave a cozy homemade treat, these pumpkin donut holes are for you. Fluffy on the inside with a melt-in-your-mouth pumpkin spice glaze, this recipe brings that magical bakery-style warmth straight to your kitchen. Whether you make them as a weekend breakfast surprise or a quick autumn snack, their aroma alone gets everyone running to the kitchen. Once I made these on Halloween morning and my kids asked for them every weekend until Thanksgiving.

I loved how the first batch filled my house with such an inviting scent. These are so good that friends have requested the recipe before they even finished eating.

Ingredients

• Pumpkin puree: gives each donut deep moisture and signature pumpkin taste. For the freshest flavor, opt for homemade puree or high-quality canned not pumpkin pie filling
• Pumpkin pie spice: lets you skip measuring a bunch of spices separately. Be sure your blend is fresh for the best aroma
• All purpose flour: is essential for structure and lightness. Spoon the flour into your measuring cup and level for accuracy to keep donut holes fluffy
• Brown sugar: adds rich sweetness and a subtle molasses note. Choose dark or light depending on your preference—dark gives a deeper caramel flavor
• Low fat buttermilk: keeps the donuts tender and moist. This is the secret to a soft, almost cake-like bite. Always choose low fat as it works best here
• Baking soda and baking powder: provide lift and make each donut puff up perfectly as it fries. Make sure both are fresh for the best result
• Powdered sugar and extra pumpkin pie spice for the glaze: help create a beautiful, spiced coating

Instructions

Prepare the Frying Station:

Heat oil in a heavy-bottomed pot or Dutch oven until it reaches exactly 350 degrees Fahrenheit. Set up a baking sheet with a wire rack and paper towels to absorb oil after frying

Mix the Wet Ingredients:

In a large mixing bowl whisk together buttermilk pumpkin puree vanilla extract and egg until smooth. Slowly whisk in melted butter to combine

Combine the Dry Ingredients:

In another bowl blend all purpose flour pumpkin pie spice brown sugar baking soda and baking powder until fully mixed

Form the Dough:

Add dry ingredients to the wet mixture and whisk until just incorporated. Avoid overmixing to keep the texture tender

Scoop and Fry the Donut Holes:

Using a small cookie scoop carefully drop rounded portions of dough into the heated oil. Fry five to six at a time for about three to four minutes turning with tongs as needed so each side becomes golden brown

Drain the Donut Holes:

Transfer cooked donut holes to the prepared wire rack to drain off excess oil. Let them cool just enough to handle

Prepare the Glaze:

Whisk powdered sugar pumpkin pie spice and warm water until the icing is smooth with no lumps

Coat in Glaze:

Dip each warm donut hole into the glaze. Turn to coat and return to the wire rack so the icing can set

The brown sugar in this recipe is my favorite part because of its rich flavor that deepens the pumpkin and spice. The first time I made these my youngest insisted on glazing each one herself and got icing everywhere—worth it for the laughter.

Storage Tips

Store donut holes in an airtight container on the counter for up to two days if your kitchen is cool and dry. For longer storage or humid weather place them in the refrigerator where they last three to four days. To reheat microwave a few for just five to ten seconds to restore their soft texture. These are also freezer friendly. Let cool completely and freeze in a freezer bag then thaw and glaze before serving for a just-made feel.

Ingredient Substitutions

You can use homemade pumpkin puree—just strain extra liquid if it seems watery. If you’re out of buttermilk make a quick version by mixing a tablespoon of lemon juice or vinegar into regular milk and letting it sit a few minutes. For a different twist try maple sugar instead of brown or swap the pumpkin pie spice for just cinnamon and nutmeg.

Serving Suggestions

Serve these donut holes warm with hot coffee or cider for an autumn breakfast spread. Add a little whipped cream or a drizzle of chocolate sauce on the side for a dessert platter. Make mini versions for brunch parties or kids’ snacks—just use a smaller scoop and reduce frying time slightly.

Cultural Notes

Fried dough treats like these show up in almost every culture from Italian zeppole to French beignets. Pumpkin adds an American autumn twist making these especially welcome at Halloween or Thanksgiving gatherings. They capture that comforting tradition with a modern and seasonal flavor.

Seasonal Adaptations

Swap in roasted sweet potato puree for a winter take
Try apple pie spice instead for an early autumn spin
Top with maple glaze in late fall for a richer taste
A few helpful notes about this recipe
The key to light donut holes is not to overmix the batter
Always test oil temperature before starting to fry
Work in small batches for consistent results

Success Stories

Last year I brought a batch of these to our neighborhood Halloween party. Every donut was gone in minutes and several parents asked if I could share the recipe for their Thanksgiving brunch. Truthfully I make these even when it’s not fall because something about the scent of pumpkin and spice brings everyone together faster than anything else.

Freezer Meal Conversion

Let donut holes cool fully then pack in a single layer in a freezer bag. Thaw on the counter for thirty minutes and warm in the microwave for a quick treat. Glaze after reheating for fresh flavor and texture just like the day they were made.

You’ll love how these pumpkin donut holes come together so easily and bring a little magic to any autumn day. Whip up a batch and enjoy them fresh and warm with your loved ones.

FAQs About This Recipe

→ What type of pumpkin should I use?

Use pure pumpkin puree, either store-bought or homemade. Avoid using pumpkin pie mix for best flavor and texture.

→ How do I keep donut holes fluffy?

Don’t overmix the dough and use fresh baking powder and soda. Fry at the recommended temperature for best texture.

→ Can I add a filling?

Yes, you can fill them with cream cheese, custard, or jam after frying and cooling for an extra indulgent touch.

→ What oil is best for frying?

Use a neutral oil with a high smoke point, like vegetable, canola, or peanut oil, to ensure golden results and no off-flavors.

→ How should leftovers be stored?

Store in an airtight container at room temperature up to 2 days or refrigerate to keep fresh up to 4 days. Reheat briefly for best taste.

→ Is it necessary to use pumpkin spice?

Pumpkin spice brings classic autumn appeal, but you can use a custom blend of cinnamon, ginger, nutmeg, and allspice if preferred.