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Pumpkin Donut Holes

Pumpkin donut holes made with a quick mix-and-fry (or mini-muffin bake) method for tender centers and crisp cinnamon-sugar coating. Golden-orange bites are rolled while warm for a pumpkin-spice finish.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 30 donut holes
Course: Breakfast
Cuisine: American
Calories: 175
Ingredients Equipment Method Notes

Ingredients
  

Dry ingredients
  • 2 cup all-purpose flour
  • 2 tsp baking powder
  • 1.5 tsp pumpkin pie spice
  • 1 tsp cinnamon
  • 0.25 tsp salt
Wet ingredients
  • 0.5 cup pumpkin puree
  • 0.5 cup brown sugar, packed
  • 1 egg
  • 0.25 cup whole milk
  • 2 tbsp melted butter
  • 1 tsp vanilla
Frying oil or baking option
  • 1 Vegetable oil for frying (or bake at 375F in a mini muffin tin)
Cinnamon spice sugar coating
  • 4 tbsp melted butter
  • 0.33 cup sugar
  • 2 tsp cinnamon
  • 0.25 tsp pumpkin pie spice

Equipment

  • 1 sheet pan
  • 1 mini muffin tin
  • 1 cast iron skillet

Method
 

Make the batter
  1. In a mixing bowl, whisk all-purpose flour, baking powder, pumpkin pie spice, cinnamon, and salt until evenly combined.
  2. In a second bowl, whisk pumpkin puree, brown sugar, egg, whole milk, melted butter, and vanilla until smooth.
  3. Pour the wet mixture into the dry ingredients and fold just until combined; do not overmix.
Cook: Fry (option)
  1. Heat vegetable oil to 350°F, then drop teaspoon-sized batter balls into the oil.
  2. Fry for 2-3 minutes, until the pumpkin donut holes are golden all over, then drain.
Cook: Bake (option)
  1. Preheat oven to 375°F, then grease a mini muffin tin.
  2. Fill each cup about 3/4 full with batter.
  3. Bake at 375°F for 10-12 minutes, until the centers spring back lightly and the tops look set.
Coat and serve
  1. While warm, brush the cooked donut holes with melted butter.
  2. Roll in cinnamon-spice sugar made from sugar, cinnamon, and pumpkin pie spice for a full coating.

Notes

For the smoothest coating, roll the donut holes immediately after brushing—warm crumbs cling best. Store leftovers airtight at room temperature up to 2 days, or refrigerate up to 4 days; rewarm briefly in a 300°F oven to refresh. Freezing is yes: freeze coated or uncoated donut holes up to 2 months and thaw before rolling again. For a slightly lighter option, swap half of the all-purpose flour for whole wheat flour while keeping the rest unchanged.