These pumpkin donut holes are cozy fall mornings meet instant gratification. Crisp on the edges, soft in the middle, and rolled in cinnamon sugar, they’re like pumpkin bread – only easier, faster, and with no yeast or waiting around.
Whoever invented dropping spoonfuls of batter into hot oil and calling it dessert has all my love and affection – though I’ll also call it a snack, a breakfast, or even dinner, depending on the hour.
The anticipation of watching those little balls of batter puff into golden cakes is nothing short of childlike wonder. Come fall, I go full pumpkin frenzy, and everything turns pumpkin-flavored, including these donut holes. What can I say? I like tasting fall in every bite.
The Magic of Donut Holes
It’s my personal belief that donut holes are the perfect way to enjoy a rainy day — which, in the fall, are plentiful. Outside, the weather is gray and dreary, but inside feels like a little cocoon that smells of cinnamon sugar.
I rarely get out the vegetable oil bottle, so if I’m going to deep-fry something, it better be worth it. And let me tell you, these donuts are always worth it. The pumpkin flavor comes through just enough to give them that special seasonal note. Oh, what a fabulous little fall treat.
They’re also incredibly easy to put together. When the extended family gets together, you can dump everything into a bowl while you chatter, laugh, and barely pay attention to the ingredient list. This recipe is forgiving — you can always save it with an extra splash of milk or a dusting of flour. So don’t worry too much if, halfway through, you realize you forgot the butter. It’s easily scalable too, so you can feed an entire army with the same effort it takes to make half the batter.
And these donuts practically beg to be devoured straight out of the oil. You’re supposed to burn your fingertips; your tongue will surely suffer a faint scorch. You simply can’t wait for the next batch. Roll them in cinnamon sugar or leave them plain — either way, they’re delicious. But why would you deny yourself the pleasure, I always say?
Step-by-Step Instructions
These pumpkin donut holes are simply a mixture of ingredients, deep-fried to perfect, golden-brown, crispy little balls.
Start by laying out your ingredients, then break them into two teams: the dries and the wets. Whisk together the dry ingredients in a large bowl. The wet ingredients go into the measuring cup, which you’ll already need to use for the buttermilk anyway.
Dump the wet ingredients into the bowl with the dry, and fold just until combined. Meanwhile, heat the oil to 365°F.
Drop tablespoon-sized scoops of batter into the hot oil and fry for 2–3 minutes, turning halfway through. Drain on paper towels, then toss in cinnamon sugar while still warm. And just like that, pumpkin magic in every bite.
Tips for Perfect Donut Holes
There’s no need to overcomplicate things — just keep a few key points in mind:
- Temperature matters: Keep the oil around 350–375°F (if you can, use a deep-fry thermometer for this, otherwise dip the end of a wooden spoon in the oil, and if it starts sizzling and bubbling around the stick, the oil is hot).
- Don’t overcrowd the pan: when you overcrowd the pan, the oil temperature drops, and the donut holes absorb more oil, leaving them greasy instead of light and crisp.
- Oil depth: You obviously don’t need to fill the pan to the top, but just enough so the donut holes can float and puff up while frying. Too shallow, and they won’t get that perfect golden dome.
- Consistent size: Use two tablespoons or a small cookie scoop to keep the donut holes uniform, so they cook evenly and finish at the same time.
- Sugar coating: Roll the donut holes in cinnamon sugar immediately after frying for the best coating.
Variations
The classic buttermilk donut holes are my go-to, but these lemon ricotta ones are absolutely delightful, too.
To stay in the spirit of fall, try a glazed pumpkin version by dipping your donuts in a maple glaze instead of rolling them in cinnamon sugar.
Or make them extra spiced by adding a dash of cloves or allspice for deeper warmth and autumnal flavor.
Storage & Reheating
Store in an airtight container at room temperature for 1–2 days. Reheat in a 350°F oven for 5 minutes or an air fryer for 2–3 minutes to restore crispness.
FAQs
Q: Can I use canned pumpkin pie filling instead of pumpkin purée?
A: No — pumpkin pie filling already has sugar and spices, which will throw off the flavor and texture. Stick with pure pumpkin purée for the best results.
Q: Can I make the batter ahead of time?
A: Unfortunately, no. The batter must be fried right after mixing. The baking powder starts working immediately in contact with the liquids, so waiting too long can make the donut holes dense instead of light and fluffy.
Q: How do I keep my donut holes from being greasy?
A: Don’t overcrowd the pan — too many at once drops the oil temperature. Also, make sure your oil is hot enough (around 350–360°F) so they cook quickly and puff up rather than soaking in oil.
You Might Also Like…
Cinnamon Sugar Scones: buttery, tender scones layered with cinnamon sugar, perfect with a steaming mug of coffee on a crisp morning.
Pumpkin Cake with Cream Cheese Swirl and Frosting: moist, spiced pumpkin cake swirled with tangy cream cheese and topped with a luscious frosting – fall in every bite.
Cream Drop Biscuits: tender, melt-in-your-mouth biscuits that are buttery, soft, and incredible straight from the oven.
Lemon Ricotta Donuts: light, airy, and lightly sweet, these lemony delights are a refreshing twist on classic donut holes.
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If you try these pumpkin donut holes, leave a comment or tag me on Instagram. I’d love to see your cinnamon-sugar-dusted creations! 🍂
Ingredients
2 cups all-purpose flour
¼ cup granulated sugar
2 tsp baking powder
½ tsp baking soda
½ tsp salt
1 tsp ground cinnamon
½ tsp garam masala or pumpkin spice
¾ cup buttermilk
¾ cup pumpkin puree
1 tsp fresh ginger, grated
1 large egg
¼ cup unsalted butter, melted
1 tsp vanilla extract
Oil for frying
Cinnamon sugar for coating
Directions
In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and spices.
In a medium bowl or measuring cup, whisk together buttermilk, pumpkin puree, ginger, egg, melted butter, and vanilla until smooth.
Pour the wet ingredients into the dry, and stir until just combined. The batter will be thick but scoopable.
Attach a deep-fry thermometer to a deep, heavy pot and fill it to about half with a neutral flavor high-heat cooking oil, such as canola or vegetable oil. Heat the oil to 365°F.
Using a small cookie scoop or tablespoons, drop batter into the hot oil. Fry in small batches for about 2–3 minutes, turning once, until golden brown.
Using a a slotted spoon, remove the donuts and drain on paper towels.
Roll donut holes in cinnamon sugar while still warm. Serve.
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