Pumpkin Donut Holes Icing (Printer-Friendly)
Pumpkin donut holes with spiced icing, soft inside and crisp outside, make for a cozy fall breakfast or snack.
# What You'll Need:
→ Donut Batter
01 -
1 cup canned pumpkin puree
02 -
2 cups all-purpose flour
03 -
1/2 cup light brown sugar, packed
04 -
1/2 cup low-fat buttermilk
05 -
1 large egg
06 -
2 tablespoons unsalted butter, melted
07 -
1 1/2 teaspoons pumpkin pie spice
08 -
1 teaspoon baking powder
09 -
1/2 teaspoon baking soda
10 -
1/4 teaspoon fine sea salt
11 -
1 teaspoon pure vanilla extract
→ Frying
12 -
Vegetable oil, for frying (approximately 4 cups for deep frying)
→ Pumpkin Spice Icing
13 -
1 1/2 cups powdered sugar
14 -
1/2 teaspoon pumpkin pie spice
15 -
2 to 3 tablespoons warm water
# Steps to Follow:
01 -
Heat vegetable oil in a Dutch oven or deep fryer to 350°F (177°C). Line a large baking sheet with paper towels and set a wire rack over the top for draining the fried donut holes.
02 -
In a large mixing bowl, whisk together buttermilk, pumpkin puree, vanilla extract, and egg until mixture is smooth. Whisk in melted butter until fully incorporated.
03 -
Add flour, brown sugar, pumpkin pie spice, baking powder, baking soda, and salt to the wet mixture. Gently whisk until just combined. Avoid overmixing to maintain a tender texture.
04 -
Using a small cookie scoop, portion dough and carefully drop into the preheated oil in batches of 5-6. Fry for 3-4 minutes until golden, turning donut holes occasionally for even cooking.
05 -
Transfer fried donut holes to the prepared wire rack to drain and cool for about 1 minute.
06 -
While frying the donuts, whisk together powdered sugar, pumpkin pie spice, and enough warm water to create a smooth, pourable icing.
07 -
Dip slightly cooled donut holes into the icing, coating each in a thin layer. Return to the wire rack to allow glaze to set.
# Extra Suggestions:
01 -
For the best results, ensure oil temperature is exactly 350°F; adjust heat as needed during frying.
02 -
Do not overmix the batter, as this can result in dense donut holes.
03 -
Fry in batches to prevent overcrowding and maintain optimal oil temperature.