Pumpkin Donut Holes Icing

These pumpkin donut holes are made for cozy mornings when you want something special without much fuss. Every bite is bursting with real pumpkin and warm fall spices, with a delicate texture that stays soft inside and crisp outside. Rolling them in a sweet spiced icing gives each donut hole that irresistible bakery finish. They always vanish fast in my house and are the first thing gone when friends come over for brunch.

Once I made these for Halloween morning and my boys now ask for them every October. The smell alone is enough to bring everyone into the kitchen with a smile.

Ingredients

• Pumpkin puree: brings moisture and pure pumpkin taste. I love both homemade and store-bought but avoid pumpkin pie mix for best results
• Pumpkin pie spice: adds that classic autumn warmth. Look for a blend fresh in a sealed jar for peak aroma
• All-purpose flour: gives the donut holes structure. Always spoon flour into your measuring cup and level for accuracy
• Baking soda and baking powder: help the dough puff up into light airy bites. Use fresh leavening for the best lift
• Brown sugar: adds rich sweetness and softness. Choose light or dark brown sugar for deeper flavor
• Low fat buttermilk: ensures softness and moisture. Avoid substitutions for the most tender results
• Vanilla extract: brings a layer of aroma. Pure vanilla is worth seeking out for classic bakery taste
• Egg: binds everything together and helps with rising. Choose large fresh eggs for reliable texture
• Powdered sugar: creates the icing’s silky coating. Sift for the smoothest glaze
• High-quality oil for frying: gives a light crisp shell. I use canola or vegetable oil for neutral flavor

Instructions

Prepare the Oil:

Heat a few inches of neutral oil in a Dutch oven or large pot to exactly three hundred fifty degrees F. This is key for frying success

Mix Wet Ingredients:

Whisk together buttermilk, pumpkin puree, vanilla extract, and egg in a large bowl until perfectly smooth. Make sure no streaks of pumpkin remain

Add Melted Butter:

Pour the melted butter into the wet ingredients and whisk gently to incorporate. This step locks in richness and moisture

Combine Dry Ingredients:

In a separate bowl, whisk together flour, pumpkin pie spice, baking powder, baking soda, and brown sugar. Mix well to evenly distribute the leaveners and spice

Make the Dough:

Add the dry mixture into the wet bowl and gently fold just until no dry flour remains. Do not overmix or the donut holes may toughen

Scoop and Fry:

Using a small cookie scoop, carefully drop balls of batter into hot oil only a few at a time for even cooking. Fry for three to four minutes, turning them as needed until golden brown on all sides

Drain the Donut Holes:

Remove cooked donut holes with tongs to a rack lined with paper towels. This helps absorb extra oil for a light clean finish

Make the Icing:

In a bowl, whisk together powdered sugar, pumpkin pie spice, and just enough warm water to make a pourable icing. Have it ready as the last donut holes come out of the fryer

Glaze While Hot:

Working quickly, dip each warm donut hole in icing and return to the rack. Let the glazed shells set while the inside stays pillowy soft

I never skip the pumpkin pie spice since it brings the whole recipe to life. My daughter loves getting the first taste straight from the rack and we always argue over who gets the last one

Storage Tips

Once cooled place donut holes in an airtight container to keep them soft. Store at room temperature for up to two days or refrigerate for up to four days. For best flavor warm briefly in the microwave before serving

Ingredient Substitutions

If you cannot find low fat buttermilk you can make a quick alternative by combining milk with a splash of lemon juice and letting it sit for five minutes but the texture may be just a bit less tender. Dark brown sugar can be swapped for light brown for a deeper molasses note

Serving Suggestions

Pile the donut holes high on a platter for brunch or parties or serve them in parchment cones for easy sharing. They are also perfect alongside hot coffee or spiced cider for the full fall experience

Cultural and Seasonal Context

Pumpkin donuts are a true American fall classic especially in the Midwest where pumpkin patches often serve them fresh from the fryer. Making these at home brings back memories of hayrides and autumn festivals

Seasonal Adaptations

Change up the spice blend with extra ginger or a touch of clove. Add a maple drizzle for extra sweetness. Stuff cooled donut holes with cream cheese or apple butter for a fun surprise

Success Stories

A friend once tried these with gluten free flour and reported excellent results. My neighbor’s kids now bake them for their Thanksgiving morning breakfast every year. The quick process means you can have warm donut holes anytime fall cravings hit

Freezer Meal Conversion

To freeze let the donut holes cool completely without icing. Place in a single layer on a tray, freeze until solid then transfer to a zip top bag. Thaw and rewarm in the oven at three hundred twenty five degrees F for five to eight minutes before icing and enjoying

However you serve them, pumpkin donut holes make mornings memorable. One batch never seems to be enough.

Common Recipe Questions

→ What type of pumpkin should I use?

Use pure pumpkin puree, not pumpkin pie filling. Both homemade and store-bought work well, but watch consistency if using homemade.

→ How do I keep the donut holes round?

Scoop batter with a greased cookie scoop and dip it in hot oil between batches to help maintain a perfect round shape.

→ Can I add a filling?

Yes! Cream cheese, custard, or jam can be piped in after frying once the donut holes have cooled slightly for a delicious filling.

→ What oil temperature is best for frying?

Maintain the oil at 350°F for even cooking. Too hot will overbrown the outside, while too cool results in greasy centers.

→ How should I store leftovers?

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