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Pumpkin doughnut holes are super simple to make and ready in less than 30 minutes. These little bite sized wonders taste exactly like mini pumpkin muffins with a perfectly sweet cinnamon sugar outer layer.
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It’s time y’all. I tried so hard to wait until autumn but I just couldn’t make myself. This is my absolute favorite time of year, I love all things fall!
To celebrate, I made these absolutely delicious little Pumpkin Doughnut Holes recently. Aren’t they just the perfect bite-size autumn dessert?
Why I love this recipe
- I love making donut holes-they whip up so fast and for some reason I always feel like they’re an extra special treat.
- These donut holes are super moist due to the pumpkin puree and after you fry them you roll them in a cinnamon mixture that almost gives them a churro-like taste.
- Best of all, you don’t even need a fryer to make them, simply heat your oil in a small saucepan and fry them in batches-they’re small enough to fry 5-6 at a time without sticking together!
- baking powder
- pumpkin pie spice
- pumpkin puree (NOT pie filling)
- oil for frying
For the outside coating:
- 1 cup sugar
- 4 teaspoons pumpkin pie spice
Step by step
- In a small saucepan, heat oil 1-2″ deep over medium high heat until 375 degrees. Line a large plate with paper towels and set aside.
- Mix 1 cup of sugar and 4 teaspoons of pumpkin pie spice for coating in a small bowl and set aside.
- Meanwhile mix flour, sugar, baking powder, pumpkin pie spice and salt in a large mixing bowl.
- Add egg, butter, pumpkin and milk and stir until combined.
- Roll dough into 1″ balls. (If batter is too sticky add a tablespoon of flour at a time until you can roll it-up to 1/4 cup.)
- Fry doughnut holes 5-6 at a time until golden brown on each side.
- Remove doughnut holes from oil with a spider strainer or slotted spoon and place immediately in sugar mixture to coat.
- Remove to paper towel-lined plate to drain any extra oil before serving.
Yes! I was excited to test this recipe in my air fryer and it works well. Simply prepare the dough as directed in the recipe.
Line the bottom of the air fryer basket with parchment paper. Dip the donut holes in the cinnamon-sugar mixture before adding to the air fryer basket. Don’t crowd them, they should not touch! Then cook at 350 for 7-8 minutes or until golden brown.
These taste amazing fresh but if they last long enough that you need to store them keep them in an airtight container in the refrigerator for up to 3 days for the best taste!
Make your own by mixing 2 tablespoons cinnamon, 1 tablespoon ginger, 1 tablespoon nutmeg, and ½ tablespoon cloves.
Any neutral oil will work, I prefer refined canola oil because it has a light color and flavor and a high smoke temperature. It is also inexpensive so that’s an added bonus!
I recommend frying them for the best end result but in a pinch you could bake them in a mini muffin tin or donut pan.
- Cookie scoop – this is he perfect size for making donut holes, plus you can use it for cookies (obviously) and other things like meatballs, it is a super useful kitchen tool
- Spider strainer – this tool is perfect for removing fried donuts from the hot oil
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If you’ve tried this recipe please comment and rate it below, I love hearing from you!Print
This recipe was originally published in October 2016 and updated in August 2019 with new photos and additional information.