Pumpkin Donut Holes
Tender fried pumpkin donut holes filled with the flavors of fall are guaranteed to make you feel cozy all season long! These bite-sized cake donuts are made with pure pumpkin purée, tangy buttermilk and warm spices. They are dipped in a simple maple glaze, but you can coat them in a cinnamon sugar mixture or powdered sugar for a fun treat.
Equipment
- kitchen scale
- bowls
- Whisk/Rubber Spatula
- Plastic Wrap
INGREDIENTS
Pumpkin Donut Holes
- 2 Cup (240g) All-Purpose Flour
- 2 Teaspoons Baking Powder
- 2 Teaspoons Pumpkin Pie Spice
- 1 ¼ Teaspoon Cinnamon
- ¼ Teaspoon Fine Sea Salt
- ½ Cup (113g) Pure Pumpkin Purée
- ½ Cup (100g) Granulated White Sugar
- ¼ Cup (56g) Buttermilk (I used 2%) room temp
- 1 Whole Large Egg + 1 Yolk room temp
- 2 Tablespoons (28g) Unsalted Butter Melted
- 1 Teaspoon Maple Extract or Vanilla
- Frying Oil (vegetable, canola or vegetable shortening)
Maple Glaze
- 1 ½ Cup (170g) Powdered Sugar
- 5 to 6 Tablespoons Hot Water
- 1 Teaspoon Maple Extract
- ½ Teaspoon (or to taste) Cinnamon
Instructions
- Combine Dry Ingredients - In medium bowl, whisk together flour, baking powder, pumpkin pie spice, cinnamon and salt.2 Cup (240g) All-Purpose Flour2 Teaspoons Baking Powder2 Teaspoons Pumpkin Pie Spice1 ¼ Teaspoon Cinnamon¼ Teaspoon Fine Sea Salt
- Combine Dry Ingredients - In a large bowl, whisk together pumpkin puree, sugar, buttermilk, melted butter, egg, yolk, and maple extract until well combined.½ Cup (113g) Pure Pumpkin Purée½ Cup (100g) Granulated White Sugar¼ Cup (56g) Buttermilk (I used 2%)2 Tablespoons (28g) Unsalted Butter1 Whole Large Egg + 1 Yolk1 Teaspoon Maple Extract or Vanilla
- Combine Wet & Dry Ingredients - Sift flour mixture into the wet ingredients. Using a rubber spatula, fold everything together until just combined. Do not overmix. The batter will be sticky and thick.
- Chill Dough - Cover with plastic wrap and chill for 2 hours or up to 2 days.
- Heat Oil & Prep- Meanwhile, fill a medium to large sized pot with 2 inches of vegetable shortening or neutral oil such as canola, vegetable, or avocado oil. Heat until a thermometer registers between 350ºF (180ºC) and 360ºF (182ºC). Place a large cooling rack over a large baking sheet and line it with paper towels and set aside.
- Fry Donut Holes - Remove dough from the fridge and using a small 2-teaspoon cookie scoop, carefully drop 5 to 6 scoops of the batter into the hot oil. Fry donut holes for 1 minute on each side, then transfer to a wire rack lined with paper towels. Please add more time if your donuts are larger. Also, keep an eye on the temperature, as the cold batter can drop the oil's temperature. Adjust heat/flame as needed.If you do not have a small cookie scoop, with two spoons, drop 2-teaspoons worth of batter into the hot oil.
- Make Glaze - Once all of the donuts are fried, make the glaze. In a small bowl, whisk together powder sugar, hot water, cinnamon and maple extract. If you'd like a thicker glaze, use less water.1 ½ Cup (170g) Powdered Sugar5 to 6 Tablespoons Hot Water1 Teaspoon Maple Extract½ Teaspoon (or to taste) Cinnamon
- Glaze Donuts - When ready to glaze the donuts, discard the paper towels the donuts are sitting on. Dunk donut holes in the glaze and let the excess drip off. Place back on the wire rack, making sure a baking sheet is still underneath, and let the glaze set for 10 to 15 minutes. Serve and enjoy!
Notes
Cook Time - The specified cooking time is based on donut holes that are 2 teaspoons each (16g). If your donuts are larger, you'll need to add more time. You can fry a test donut to determine the right doneness.
Storage - Donuts are best eaten the same day you fry them. However, leftovers can be stored loosely covered in a container, on the counter for 1 to 2 days.
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