Glazed Pumpkin Donut Holes: The 3 Best Recipes

The Taste of Autumn in Every Bite

Remember those crisp autumn days, the scent of cinnamon and pumpkin spice wafting through the air, and the cozy feeling of being wrapped in a warm blanket? There’s something truly magical about the fall season, and for many of us, it evokes cherished memories of comfort food and sweet treats. Today, we’re going to dive into a recipe that perfectly encapsulates that feeling: Glazed Pumpkin Donut Holes. Imagine biting into a fluffy, pumpkin-infused bite-sized donut, perfectly spiced and coated in a sweet, shimmering glaze. It’s not just a dessert; it’s a nostalgic hug, a little piece of autumn bliss you can hold in your hand. Get ready to fill your kitchen with the irresistible aroma of pumpkin and create a treat that will bring smiles to everyone!

Why Make This Recipe

You will love these Glazed Pumpkin Donut Holes because they are:

• Irresistibly Bite-Sized: Perfect for sharing, snacking, or portion control (if you can manage just one!).
• Easy to Make: Don’t be intimidated by homemade donuts – these are surprisingly simple, even for beginner bakers.
• Packed with Autumn Flavor: Real pumpkin puree and a blend of warm spices deliver an authentic taste of fall.
• Versatile Treat: Great for breakfast, dessert, or as a festive addition to any autumn gathering.
• Kid-Friendly: Even picky eaters will adore these delicious, fun-sized donut holes.
• Better Than Store-Bought: Experience the fresh, homemade taste that supermarket donuts simply can’t match.

How to Make Glazed Pumpkin Donut Holes

Making Glazed Pumpkin Donut Holes involves two main steps: preparing the donut batter and then frying and glazing them. You mix dry ingredients, then wet ingredients, combine them, fry the batter in hot oil until golden, and finally coat them in a simple sweet glaze.

Ingredients of Glazed Pumpkin Donut Holes

For the Donut Holes:

• All-purpose flour
• Baking powder
• Baking soda
• Salt
• Ground cinnamon
• Ground nutmeg
• Ground ginger
• Ground cloves (optional)
• Granulated sugar
• Brown sugar (lightly packed)
• Pure pumpkin puree (not pumpkin pie filling)
• Large egg
• Whole milk
• Unsalted butter, melted
• Vanilla extract
• Vegetable oil or other neutral oil for frying

For the Glaze:

• Powdered sugar (confectioners’ sugar)
• Milk (any kind)
• Vanilla extract
• Pinch of ground cinnamon (optional)

Directions of Glazed Pumpkin Donut Holes

Prepare the Donut Batter:

1. In a large bowl, whisk together the dry ingredients: flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves.
2. In a separate medium bowl, whisk together the wet ingredients: granulated sugar, brown sugar, pumpkin puree, egg, milk, melted butter, and vanilla extract until well combined.
3. Pour the wet ingredients into the dry ingredients and mix with a spatula until just combined. Do not overmix; a few lumps are okay.

Heat the Oil:

1. Pour vegetable oil into a large heavy-bottomed pot or Dutch oven, to a depth of about 2-3 inches.
2. Heat the oil over medium heat until it reaches 350-360°F (175-182°C). Use a candy thermometer for accuracy.

Fry the Donut Holes:

1. Carefully drop small spoonfuls (about 1 tablespoon each) of batter into the hot oil. Do not overcrowd the pot.
2. Fry for 2-3 minutes, turning occasionally with a slotted spoon or spider, until golden brown on all sides and cooked through.
3. Remove the donut holes with a slotted spoon and transfer them to a paper towel-lined plate to drain excess oil.

Make the Glaze:

1. While the donut holes are cooling slightly, whisk together the powdered sugar, milk, and vanilla extract in a shallow bowl until smooth. Add a pinch of cinnamon if you want.
2. Adjust consistency by adding more powdered sugar for a thicker glaze or more milk for a thinner glaze.

Glaze the Donut Holes:

1. Once the donut holes are still warm but cool enough to handle, drop them into the glaze, turning to coat completely.
2. Remove with a fork, letting extra glaze drip off, and place them on a wire rack set over parchment paper to let the glaze set.

How to Serve Glazed Pumpkin Donut Holes

• H2
• Breakfast Treat: Serve with a steaming cup of coffee or a warm mug of apple cider.
• Dessert Platter: Arrange them nicely on a platter for a festive fall dessert.
• Brunch Spread: An excellent addition to any autumn brunch menu.
• Ice Cream Topping: A few warm glazed pumpkin donut holes crumbled over vanilla ice cream is pure bliss!
• Dipping Fun: Serve with extra glaze on the side, or even a dollop of whipped cream or cream cheese frosting for dipping.

How to Store Glazed Pumpkin Donut Holes

These Glazed Pumpkin Donut Holes are best eaten fresh, ideally on the day they are made. If you have leftovers, store them in an airtight container at room temperature for up to 2-3 days. The glaze may become a little stickier over time, but they will still be tasty.

Tips to Make Glazed Pumpkin Donut Holes

• H2
• Don’t Overmix: Overmixing the batter will make tough donut holes. Mix just until moistened.
• Oil Temperature is Key: If the oil is too cold, the donuts will be greasy; if too hot, they will burn before cooking through. A thermometer is highly recommended.
• Working in Batches: Fry in small batches to keep the oil temperature right and prevent crowding.
• Freshness: These Glazed Pumpkin Donut Holes taste best the day they are made.

Variation

• H3
• Spice it Up: For an extra kick, add a pinch of black pepper or a touch more ginger to the batter.
• Chocolate Drizzle: After glazing, melt some chocolate chips and drizzle over the donut holes for an elegant touch.
• Nutty Crunch: Sprinkle finely chopped pecans or walnuts over the wet glaze for added texture.
• Apple Cider Glaze: Use some apple cider instead of milk in the glaze for an extra autumnal flavor.
• Ensure Fresh Pumpkin Puree: Always use 100% pure pumpkin puree, not pumpkin pie filling.

FAQs About Glazed Pumpkin Donut Holes

Q1: Can I bake these Glazed Pumpkin Donut Holes instead of frying them?

A1: While traditionally fried for that classic texture, you can bake these Glazed Pumpkin Donut Holes! To bake, preheat your oven to 375°F (190°C), lightly grease a mini muffin tin or a donut hole pan, fill each cavity, and bake for 10-15 minutes, or until golden brown and cooked through. They will have a slightly different texture, more cake-like, but will still be delicious.

Q2: How long do Glazed Pumpkin Donut Holes last, and how should I store them?

A2: These Glazed Pumpkin Donut Holes are best enjoyed fresh, ideally on the day they are made. If you have leftovers, store them in an airtight container at room temperature for up to 2-3 days. The glaze may become a little stickier over time, but they’ll still be tasty.

Q3: Can I make the batter for Glazed Pumpkin Donut Holes ahead of time?

A3: It is best to fry the Glazed Pumpkin Donut Holes batter shortly after mixing. If the batter sits for too long, the leavening agents (baking powder and baking soda) will lose some of their power, resulting in less fluffy donut holes. You can, however, prepare the dry and wet ingredients separately a day in advance and combine them just before you are ready to fry.

Q4: What type of oil is best for frying these donut holes?

A4: For frying Glazed Pumpkin Donut Holes, use a neutral-flavored oil with a high smoke point. Good options include vegetable oil, canola oil, sunflower oil, or peanut oil. These oils will not add any unwanted flavors to your delicious pumpkin treats.

Spiced Pumpkin Donut Bites with Maple Glaze

These delightful spiced pumpkin donut bites are perfectly fried until golden brown and then coated in a sweet maple glaze, offering a taste of autumn in every bite. They are quick to prepare and make a wonderful treat.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

Servings: 24 bites

Calories: 100

Ingredients Equipment Method Notes

Ingredients

  

For the Donut Bites

• 1 1/2 cups all-purpose flour
• 1 tsp baking powder
• 3/4 tsp baking soda
• 1/2 tsp salt
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/4 tsp ground ginger
• 1/8 tsp ground cloves
• 1/2 cup granulated sugar
• 1/4 cup light brown sugar packed
• 3/4 cup pure pumpkin puree not pie filling
• 1 large egg
• 1/3 cup whole milk
• 3 tbsp unsalted butter melted
• 1 tsp vanilla extract
• vegetable oil for frying

For the Maple Glaze

• 1 1/2 cups powdered sugar
• 3 tbsp milk any kind
• 2 tbsp maple syrup
• 1/2 tsp vanilla extract
• ground cinnamon optional, pinch

Equipment

• large bowl
• medium bowl
• spatula
• heavy-bottomed pot or Dutch oven
• candy thermometer
• slotted spoon or spider
• paper towels
• shallow bowl
• fork
• wire rack
• parchment paper

Method

 

Donut Bites

1. Whisk dry ingredients in one bowl; whisk wet ingredients in another. Combine wet and dry ingredients, mixing until just combined without overmixing.
2. Pour vegetable oil into a heavy-bottomed pot to 2-3 inches deep. Heat oil to 350-360°F (175-182°C) using a candy thermometer.
3. Drop spoonfuls of batter into hot oil, avoiding overcrowding. Fry for 2-3 minutes, turning until golden brown and cooked through, then drain on paper towels.

Maple Glaze

1. Whisk powdered sugar, milk, maple syrup, and vanilla extract in a shallow bowl until smooth, adding optional cinnamon. Adjust consistency as needed.
2. Dip warm donut bites into the glaze, coating completely. Remove with a fork, let excess glaze drip off, and place on a wire rack to set.

Notes

For best results, ensure your oil temperature is consistent throughout frying. Don't overcrowd the pot, as this can lower the oil temperature and lead to greasy donuts. These donut bites are best enjoyed warm.