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Pumpkin Donut Holes

Pumpkin donut holes made with a quick, fluffy batter and fried until golden (or baked for an easier option). Finish with a buttery cinnamon-sugar coating and warm pumpkin pie spice flavor in every bite.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 30 servings
Course: Breakfast
Cuisine: American
Calories: 160
Ingredients Equipment Method Notes

Ingredients
  

Dry ingredients
  • 2 cup all-purpose flour
  • 2 tsp baking powder
  • 1.5 tsp pumpkin pie spice
  • 1 tsp cinnamon
  • 0.25 tsp salt
Wet ingredients
  • 0.5 cup pumpkin puree
  • 0.5 cup brown sugar packed
  • 1 egg
  • 0.25 cup whole milk
  • 2 tbsp melted butter
  • 1 tsp vanilla
Coating
  • 4 tbsp melted butter for brushing
  • 0.33 cup sugar
  • 2 tsp cinnamon for the coating
  • 0.25 tsp pumpkin pie spice for the coating
Cooking option
  • 0.5 cup vegetable oil for frying (or use baking option below)

Equipment

  • 1 sheet pan

Method
 

Mix the dry ingredients
  1. Whisk all-purpose flour, baking powder, pumpkin pie spice, cinnamon, and salt in a bowl until evenly combined.
Mix the wet ingredients
  1. Whisk pumpkin puree, brown sugar, egg, whole milk, melted butter, and vanilla in a separate bowl until smooth.
Combine
  1. Fold the wet ingredients into the dry ingredients until just combined, with no dry streaks remaining.
Fry (optional method)
  1. Heat vegetable oil to 350F and drop teaspoon-sized balls into the oil in small batches.
  2. Fry for 2-3 minutes, until the donut holes are deep golden, then transfer to a rack to drain.
Bake (alternative method)
  1. Grease a mini muffin tin, fill each cup about 3/4 full with batter, and place the tin on a sheet pan.
  2. Bake at 375F for 10-12 minutes, until the donut holes look set and lightly golden.
Coat while warm
  1. Mix the melted butter with sugar, cinnamon, and pumpkin pie spice to make a coating.
  2. While warm, brush each donut hole with melted butter and roll in the cinnamon-spice sugar until coated all over.

Notes

Pro tip: keep the batter just combined so the donut holes stay tender—overmixing can make them tough. Store covered at room temperature up to 2 days or in the refrigerator up to 4 days; rewarm 5 minutes at 300F. Freezer: yes, freeze plain or coated in an airtight container up to 2 months and re-crisp in the oven. For a dairy-light swap, use plant-based milk and a plant-butter substitute in the batter and coating.