Classic Pumpkin Donut Holes are more than just a seasonal treat; they are a delightful invitation to embrace the comforting flavors of autumn in every perfect, bite-sized morsel. Imagine the crisp morning air, the vibrant hues of falling leaves, and that unmistakable aroma of warm cinnamon, nutmeg, and sweet pumpkin wafting from your kitchen. That’s the pure magic we’re about to create with this beloved recipe.
While the history of donuts stretches back centuries across various cultures, the incorporation of pumpkin truly blossoms as a cherished tradition of the fall season, particularly in North America. Donut holes themselves, a clever and cherished innovation, emerged as a brilliant way to transform the centers cut from traditional donuts into an equally irresistible, perfectly poppable indulgence. They embody the spirit of harvest and the joy of sharing homemade goodness.
People universally adore these miniature marvels for their irresistible charm: a perfectly soft, cake-like texture on the inside, often with a delicate, sugary exterior. Infused with a harmonious blend of classic autumnal spices, they offer a taste that is both nostalgic and incredibly satisfying. These Classic Pumpkin Donut Holes are not only wonderfully convenient for sharing at festive gatherings or as a special breakfast but also bring an unmatched sense of coziness and simple pleasure to any occasion. I am thrilled to guide you through crafting these little drops of sunshine.
Ingredients:
- For the Dough:
- 1 cup (240ml) whole milk, warmed to 105-115°F (40-46°C)
- 2 ¼ teaspoons (1 standard packet) active dry yeast
- ¼ cup (50g) granulated sugar, plus 1 teaspoon for yeast activation
- ½ cup (120g) canned pumpkin puree (not pumpkin pie filling)
- 1 large egg, at room temperature, lightly beaten
- ¼ cup (57g) unsalted butter, melted and cooled slightly
- 1 teaspoon pure vanilla extract
- 3 ½ cups (420g) all-purpose flour, plus more for dusting
- 1 ½ teaspoons pumpkin pie spice blend
- ½ teaspoon ground cinnamon
- ½ teaspoon fine sea salt
- For Frying:
- 6-8 cups (approx. 1.5-2 liters) vegetable oil, canola oil, or peanut oil, for deep frying
- For the Glaze:
- 2 cups (240g) powdered sugar (confectioners’ sugar), sifted
- ¼ cup (60ml) whole milk or heavy cream
- 1 teaspoon pure vanilla extract
- ¼ teaspoon pumpkin pie spice blend (optional, but highly recommended!)
- Pinch of fine sea salt
- Optional Cinnamon Sugar Coating:
- ½ cup (100g) granulated sugar
- 1 tablespoon ground cinnamon
Equipment You’ll Need:
- Large mixing bowls (at least two)
- Whisk
- Measuring cups and spoons
- Stand mixer with dough hook attachment (optional, but highly recommended for kneading)
- Plastic wrap or a clean kitchen towel
- Rolling pin
- Small round cookie cutter (about 1-inch or 2.5 cm diameter) or a pastry bag with a large round tip
- Large heavy-bottomed pot or Dutch oven (for frying)
- Deep-fry thermometer
- Slotted spoon or spider strainer
- Wire rack set over a baking sheet (for draining)
- Small shallow bowl or plate (for glazing)
Preparing the Dough for Classic Pumpkin Donut Holes:
- Activate the Yeast: In a large mixing bowl or the bowl of your stand mixer, combine the warm milk (ensure it’s not too hot, as this can kill the yeast, or too cold, which will inhibit activation) with 1 teaspoon of granulated sugar and the active dry yeast. Give it a gentle stir and let it sit for about 5-10 minutes. You’ll know it’s ready when the mixture becomes foamy on top; this indicates the yeast is active and eager to work its magic on our Classic Pumpkin Donut Holes. If it doesn’t foam, your yeast might be expired or the milk temperature was off, and you’ll need to start this step over.
- Combine Wet Ingredients: To the activated yeast mixture, add the ½ cup of pumpkin puree, the lightly beaten egg, the melted butter (make sure it’s cooled slightly so it doesn’t cook the egg or kill the yeast), and the vanilla extract. Whisk these ingredients together until they are well combined and smooth. This creates a wonderfully fragrant and rich base for your pumpkin-flavored dough.
- Mix Dry Ingredients: In a separate medium bowl, whisk together the 3 ½ cups of all-purpose flour, the remaining ¼ cup of granulated sugar, the 1 ½ teaspoons of pumpkin pie spice blend, the ½ teaspoon of ground cinnamon, and the ½ teaspoon of fine sea salt. Whisking ensures that the spices and salt are evenly distributed throughout the flour, preventing any pockets of blandness or overwhelming spice in your finished Classic Pumpkin Donut Holes.
- Combine Wet and Dry: Gradually add the dry ingredients to the wet ingredients, mixing on low speed with a stand mixer fitted with a dough hook, or using a sturdy wooden spoon if mixing by hand. Mix until a shaggy dough forms and most of the flour is incorporated.
- Knead the Dough:
- Using a Stand Mixer: Increase the speed to medium-low and knead for 7-10 minutes. The dough should become smooth, elastic, and pull away from the sides of the bowl. It might be slightly sticky, but should not adhere firmly to your hands if touched lightly.
- Kneading by Hand: Turn the dough out onto a lightly floured surface. Knead for 10-15 minutes, using a push-and-fold motion. The dough is properly kneaded when it’s smooth, elastic, and passes the “windowpane test” – you should be able to stretch a small piece of dough thin enough to see light through it without it tearing. This extensive kneading develops the gluten, which is crucial for the light and airy texture of perfect Classic Pumpkin Donut Holes.
- First Rise (Bulk Fermentation): Lightly grease a clean large bowl with a little vegetable oil. Place the kneaded dough into the bowl, turning it once to coat the entire surface with oil. Cover the bowl tightly with plastic wrap or a clean, damp kitchen towel. Place it in a warm, draft-free spot (such as a turned-off oven with the light on) for 1 to 1 ½ hours, or until the dough has doubled significantly in size. Patience is key here! A proper first rise contributes immensely to the flavor and texture of your Classic Pumpkin Donut Holes.
Proofing and Shaping Your Classic Pumpkin Donut Holes:
- Punch Down the Dough: Once the dough has doubled, gently punch it down to release the air. This step helps to redistribute the yeast and creates a finer crumb in the finished Classic Pumpkin Donut Holes. Turn the dough out onto a lightly floured surface.
- Roll and Cut: Using a rolling pin, gently roll the dough out to about ½ inch (1.25 cm) thickness. Don’t roll it too thin, as you want plump, pillowy donut holes. Using a 1-inch (2.5 cm) round cookie cutter, or even the large end of a piping tip, cut out individual donut holes. Try to cut them as close together as possible to minimize scraps. Gather the dough scraps, gently knead them together, and let them rest for 5-10 minutes before re-rolling and cutting more Classic Pumpkin Donut Holes.
- Second Rise (Proofing): Line a large baking sheet with parchment paper and lightly flour it. Carefully transfer the cut donut holes to the prepared baking sheet, leaving about an inch of space between each one to allow for expansion. Cover the donut holes loosely with plastic wrap or a clean kitchen towel. Let them rise in a warm, draft-free place for another 30-45 minutes, or until they look noticeably puffy and light. This second rise is crucial for light and airy donut holes; under-proofed donut holes will be dense and heavy, while over-proofed ones might collapse during frying.
Frying the Classic Pumpkin Donut Holes:
- Prepare the Frying Station: Pour the vegetable, canola, or peanut oil into a large, heavy-bottomed pot or Dutch oven, ensuring the oil is at least 3-4 inches deep. Attach a deep-fry thermometer to the side of the pot, making sure the tip is submerged in the oil but not touching the bottom.
- Heat the Oil: Heat the oil over medium heat until it reaches a consistent temperature of 350°F (175°C). Maintaining the correct oil temperature is paramount for perfectly cooked Classic Pumpkin Donut Holes. If the oil is too hot, the donut holes will burn on the outside before cooking through on the inside. If it’s too cool, they will absorb too much oil and become greasy. Adjust the heat as needed throughout the frying process to keep the temperature stable.
- Fry in Batches: Carefully slide 4-6 Classic Pumpkin Donut Holes into the hot oil using a slotted spoon or your fingers (be gentle!). Do not overcrowd the pot, as this will drop the oil temperature and lead to uneven cooking. Give them space to float and cook properly.
- Cook and Flip: Fry the donut holes for 1-2 minutes per side, or until they are a beautiful golden brown color. Use a slotted spoon or spider to gently flip them halfway through to ensure even browning. You’ll notice them puffing up beautifully as they cook.
- Drain Excess Oil: Once cooked, carefully remove the Classic Pumpkin Donut Holes from the oil with your slotted spoon, allowing any excess oil to drip back into the pot. Transfer them to a wire rack set over a baking sheet lined with paper towels. This setup allows air to circulate, keeping them crispy, and the paper towels absorb any remaining oil.
- Repeat: Continue frying the remaining donut holes in batches, making sure the oil returns to 350°F (175°C) between each batch.
Crafting the Sweet Glaze:
- Prepare the Glaze Ingredients: While your Classic Pumpkin Donut Holes are cooling slightly (they should still be warm), prepare the glaze. In a medium bowl, sift the powdered sugar. Sifting is important to remove any lumps, ensuring a perfectly smooth glaze.
- Mix the Glaze: Add the milk (or heavy cream), vanilla extract, optional pumpkin pie spice blend, and a pinch of salt to the sifted powdered sugar. Whisk everything together until the glaze is completely smooth and free of lumps.
- Adjust Consistency: The glaze should be thick enough to coat the donut holes but thin enough to drip off slightly. If it’s too thick, add a tiny bit more milk, a quarter teaspoon at a time, until you reach the desired consistency. If it’s too thin, add a tablespoon more of sifted powdered sugar. Getting the consistency just right is crucial for a beautiful and even coating on your Classic Pumpkin Donut Holes.
- Optional Cinnamon Sugar: If you prefer a cinnamon sugar coating or want to offer a variety, simply combine ½ cup granulated sugar with 1 tablespoon ground cinnamon in a shallow bowl and whisk well.
Finishing and Serving Your Classic Pumpkin Donut Holes:
- Glaze the Donut Holes: Once the Classic Pumpkin Donut Holes are cool enough to handle but still warm, drop a few into the glaze. Use a fork to gently turn them, ensuring they are fully coated. Lift each donut hole out with the fork, allowing any excess glaze to drip back into the bowl.
- Set the Glaze: Place the glazed Classic Pumpkin Donut Holes back on the wire rack (without the paper towels this time, as the glaze will set better on the rack directly) to allow the glaze to firm up slightly.
- Apply Cinnamon Sugar (if using): If opting for the cinnamon sugar, roll the warm (not hot!) Classic Pumpkin Donut Holes directly in the cinnamon sugar mixture immediately after frying and draining, while they are still warm enough for the sugar to adhere, but not so hot that it melts instantly.
- Serve Warm: These Classic Pumpkin Donut Holes are absolutely best served warm, shortly after glazing. The soft, fluffy interior and the sweet, spiced glaze create an irresistible combination.
- Storage: While best enjoyed fresh, any leftover Classic Pumpkin Donut Holes can be stored in an airtight container at room temperature for up to 2 days. To rewarm, pop them in the microwave for a few seconds or a low oven until just warm. They won’t be quite as fresh as the first batch, but still delightful! They make for a wonderful breakfast treat or an afternoon snack.
<h2>Conclusion:</h2>
<p>Well, my friends, we’ve journeyed through the delightful process of creating something truly special, something that encapsulates the very essence of autumn’s embrace: the perfect <strong>Classic Pumpkin Donut Holes</strong>. This isn’t just another recipe; it’s an invitation to fill your home with an aroma that is utterly intoxicating and to treat yourself, your family, and your friends to a bite-sized piece of pure, unadulterated comfort. I genuinely believe this recipe is an absolute must-try because it effortlessly combines the rustic charm of pumpkin with the comforting sweetness of a freshly baked treat. The texture is what truly sets these apart – wonderfully moist and tender on the inside, with a delicate crispness on the outside, especially if you opt for a quick sugar coating. Each bite delivers that quintessential blend of warm spices – cinnamon, nutmeg, ginger – perfectly balanced with the earthy, sweet notes of pumpkin. They’re incredibly easy to whip up, making them an ideal project for a lazy weekend morning or a quick afternoon pick-me-up. Forget the fuss and the deep-frying mess; these baked beauties deliver all the flavor without any of the headache, proving that homemade goodness doesn’t have to be complicated. They are the epitome of seasonal delight, ensuring every occasion feels a little more special, a little more cozy. <strong>These donut holes are designed to be a crowd-pleaser</strong>, effortlessly charming everyone from the pickiest eaters to the most seasoned gourmands with their irresistible flavor and delightful chew.</p>
<h4>Serving Up Sweetness: Creative Ideas & Delicious Variations</h4>
<p>Now that you’ve got a batch of these golden gems, let’s talk about how to make them even more unforgettable. <strong>Serving them warm is non-negotiable</strong>; that’s when their tender interior and aromatic spices truly sing. Imagine a crisp autumn morning, a steaming mug of coffee or a spiced chai latte, and a small bowl piled high with these delectable donut holes. They are the quintessential breakfast treat, but don’t limit them to just mornings! These make an exquisite after-dinner dessert, especially when paired with a scoop of vanilla bean ice cream that gently melts around their warmth, creating a delightful contrast in temperatures and textures. For a simple yet elegant finish, a dusting of powdered sugar or a generous toss in cinnamon sugar is always a crowd-pleaser. If you’re feeling a little more adventurous, consider a quick glaze: a classic vanilla glaze, a maple glaze for an extra autumn kick, or even a cream cheese glaze for a tangier counterpoint. Oh, and here’s a little secret: a drizzle of warm caramel sauce elevates these to an entirely new level of indulgence! You could even serve them alongside a bowl of chilled whipped cream for a lighter, cloud-like accompaniment that provides a wonderful textural contrast. <strong>Think about them as the perfect addition to any fall gathering</strong>, perhaps arranged artfully on a platter with some fresh cranberries and cinnamon sticks for a visually stunning display.</p>
<p>But the fun doesn’t stop there. These donut holes are wonderfully versatile. For a delightful crunch, try folding in a handful of finely chopped pecans or walnuts into the batter before baking; the nutty undertones will complement the pumpkin beautifully. If you’re a chocolate lover (and who isn’t?), mini chocolate chips would be a fantastic addition, melting into gooey pockets of sweetness within the pumpkiny goodness. You could also experiment with the spice blend – a pinch of allspice or ground cloves can deepen the flavor profile beautifully, adding another layer of aromatic complexity. For those who prefer a little extra zest, a tiny bit of orange zest in the batter can brighten the whole experience, providing a subtle citrusy lift. <strong>And if you don’t have a donut hole pan, no worries!</strong> This batter can easily be baked in a standard mini muffin tin, yielding equally delicious, albeit slightly differently shaped, pumpkin bites. Each variation offers a unique twist, allowing you to tailor this comforting recipe to your personal preferences or what you have on hand in your pantry. The possibilities are truly endless, and each one promises a delightful and personalized culinary adventure, making every batch uniquely yours.</p>
<h4>Your Turn to Bake & Share!</h4>
<p>My culinary journey with you today culminates in this heartfelt plea: <strong>please, please give these Classic Pumpkin Donut Holes a try!</strong> I promise you won’t regret it. There’s a profound satisfaction that comes from baking something so delicious from scratch, and even more joy in sharing it with others. Imagine the smiles, the oohs and aahs, as your loved ones bite into these fluffy, spiced treasures. Don’t be shy about experimenting with the serving suggestions or creating your own unique variations. Baking should always be an adventure, a chance to express your creativity and fill your home with warmth and love. It’s a therapeutic process that yields delicious rewards, and I truly believe everyone deserves to experience the magic of freshly baked goods. Once you’ve whipped up your batch, I would absolutely adore hearing about your experience. Did you add a special topping? Did you serve them for breakfast or dessert? What was your favorite part of the process? Did you make any exciting substitutions or additions? Please, share your photos, your comments, your triumphs, and even your questions in the comments section below. Your feedback and stories inspire me and our entire baking community to keep exploring and creating. <strong>Let’s make this autumn a little sweeter, one perfect Classic Pumpkin Donut Holes at a time!</strong> Happy baking, everyone!</p>
Classic Pumpkin Donut Holes
Classic Pumpkin Donut Holes are more than just a seasonal treat; they are a delightful invitation to embrace the comforting flavors of autumn in every perfect, bite-sized morsel. Imagine the crisp morning air, the vibrant hues of falling leaves, and that unmistakable aroma of warm cinnamon, nutmeg, and sweet pumpkin wafting from your kitchen. That’s the pure magic we’re about to create with this beloved recipe.
Ingredients
-
1 3/4 cups all-purpose flour
-
1/2 tsp ground cinnamon (for donut holes)
-
1/2 tsp ground nutmeg
-
1/2 tsp ground allspice
-
1/8 tsp ground cloves
-
2 tsp baking powder
-
1/2 tsp salt
-
3/4 cup pumpkin puree
-
1/2 cup milk
-
1/2 cup packed brown sugar
-
1/3 cup canola oil (for donut holes)
-
1 large egg
-
1 tsp vanilla extract (for donut holes)
-
6-8 cups vegetable oil, canola oil, or peanut oil (for deep frying)
-
2 cups powdered sugar (confectioners’ sugar), sifted (for glaze)
-
1/4 cup whole milk or heavy cream (for glaze)
-
1 tsp pure vanilla extract (for glaze)
-
1/4 tsp pumpkin pie spice blend (optional, for glaze)
-
Pinch of fine sea salt (for glaze)
-
4 tbsp unsalted butter, melted (for optional coating)
-
2 tbsp ground cinnamon (for optional coating)
-
1/2 cup granulated sugar (for optional coating)
Instructions
-
Step 1
In a large bowl, whisk together the 1 3/4 cups all-purpose flour, 1/2 tsp ground cinnamon, 1/2 tsp ground nutmeg, 1/2 tsp ground allspice, 1/8 tsp ground cloves, 2 tsp baking powder, and 1/2 tsp salt. Ensure all dry ingredients are well combined. -
Step 2
In a separate medium bowl, whisk together the 3/4 cup pumpkin puree, 1/2 cup milk, 1/2 cup packed brown sugar, 1/3 cup canola oil, 1 large egg, and 1 tsp vanilla extract until smooth. -
Step 3
Gradually add the wet ingredients to the dry ingredients, mixing with a wooden spoon or spatula until just combined. Be careful not to overmix; a few lumps are fine. Overmixing will result in dense donut holes. -
Step 4
Cover the bowl with plastic wrap and chill the dough for at least 30 minutes. This makes the dough easier to handle. -
Step 5
Turn the dough out onto a lightly floured surface. Using a rolling pin, gently roll the dough out to about 1/2 inch (1.25 cm) thickness. Using a 1-inch (2.5 cm) round cookie cutter, cut out individual donut holes. Gather dough scraps, gently knead, rest for 5-10 minutes, and re-roll to cut more donut holes. -
Step 6
Pour the vegetable, canola, or peanut oil into a large, heavy-bottomed pot or Dutch oven, ensuring the oil is at least 3-4 inches deep. Attach a deep-fry thermometer to the side of the pot, making sure the tip is submerged in the oil but not touching the bottom. -
Step 7
Heat the oil over medium heat until it reaches a consistent temperature of 350°F (175°C). -
Step 8
Carefully slide 4-6 donut holes into the hot oil. Do not overcrowd the pot, as this will drop the oil temperature and lead to uneven cooking. Give them space to float and cook properly. -
Step 9
Fry the donut holes for 1-2 minutes per side, or until they are a beautiful golden brown color. Use a slotted spoon or spider to gently flip them halfway through to ensure even browning. You’ll notice them puffing up beautifully as they cook. -
Step 10
Once cooked, carefully remove the donut holes from the oil with your slotted spoon, allowing any excess oil to drip back into the pot. Transfer them to a wire rack set over a baking sheet lined with paper towels. -
Step 11
Continue frying the remaining donut holes in batches, making sure the oil returns to 350°F (175°C) between each batch. -
Step 12
While your donut holes are cooling slightly (they should still be warm), prepare the glaze. In a medium bowl, sift the powdered sugar. Add the milk (or heavy cream), vanilla extract, optional pumpkin pie spice blend, and a pinch of salt to the sifted powdered sugar. Whisk everything together until the glaze is completely smooth and free of lumps. Adjust consistency as needed. -
Step 13
In a shallow bowl, combine the 1/2 cup granulated sugar with 2 tbsp ground cinnamon. In another small bowl, melt the 4 tbsp unsalted butter. -
Step 14
Once the donut holes are cool enough to handle but still warm, you have two coating options: \n1. **For Glazed Donut Holes:** Drop a few into the prepared glaze. Use a fork to gently turn them, ensuring they are fully coated. Lift each donut hole out with the fork, allowing any excess glaze to drip back into the bowl, then place on a wire rack to set. \n2. **For Butter Cinnamon Coated Donut Holes:** Immediately after draining, roll warm (not hot!) donut holes in the melted butter, then transfer them to the cinnamon sugar mixture and roll to coat thoroughly. -
Step 15
Serve the Classic Pumpkin Donut Holes warm for the best taste. Leftovers can be stored in an airtight container at room temperature for up to 2 days and gently reheated if desired.
Important Information
Nutrition Facts (Per Serving)
It is important to consider this information as approximate and not to use it as definitive health advice.
Allergy Information
Please check ingredients for potential allergens and consult a health professional if in doubt.
