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Pumpkin Donut Hole Recipe (Two Ways!)

This donut hole recipe is super delicious, whether they’re sprinkled with cinnamon sugar or drizzled with a caramel bourbon glaze. Try them both ways! Be sure to pin or bookmark the recipe below.

Pumpkin Donut Holes

Donut holes are never not a good idea, but these are especially perfect for the fall! The subtle pumpkin flavor in this donut hole recipe goes perfectly with either of the toppings: cinnamon sugar, or a caramel bourbon glaze. A batch of these on the weekend will definitely make you your household’s MVP.

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Pumpkin Donut HOle Recipe

Prep/Glazing Time: 30 minutes
Cook Time: 20 minutes

  • 1 ½ cups all-purpose flour
  • ½ cup granulated sugar
  • 1 ½ tsp baking powder
  • ½ tsp baking soda
  • 1 tsp pumpkin pie spice
  • ½ tsp salt
  • 2 eggs
  • ¼ cup whole milk
  • ½ cup pumpkin puree (room temp)
  • 1 ½ tbsp melted butter
  • vegetable/canola oil for frying
  1. Add oil to a heavy-bottomed large pot so that you have at least 2 inches of oil in the pot. Heat the oil to 375°F. (Note: it’s important that the oil doesn’t exceed this temp to ensure that the donuts cook evenly.)
  2. While the oil is heating, combine the dry ingredients together in a large bowl. In a separate bowl, whisk the wet ingredients together until smooth. Add the wet ingredients to the bowl of dry ingredients and stir together with a wooden spoon until combined. Dough will be sticky.
  3. Using a small ice cream/cookie scoop (we used ½ oz scoop), drop dough balls into the hot oil and let cook for 2-3 minutes on each side. We fried between 5-7 dough balls at a time. The donuts should be golden brown on both sides.
  4. When the donuts are finished cooking, remove from oil with strainer or slotted spoon and cool them on a wire rack until ready to sugar/glaze!

Caramel Bourbon Glaze REcipe

  • 1 cup brown sugar
  • ½ cup heavy cream
  • 4 tbsp butter
  • 2 tbsp bourbon
  1. In a small sauce pan on the stove, melt the butter into the heavy cream over medium/low heat. When the butter melts, add the bourbon and cook until small bubbles form around the outside edges of the sauce pan.
  2. Whisk in the brown sugar and cook over low heat until the mixture thickens, about 5-7 minutes. (Mixture will bubble to a boil, whisk frequently so the sugar doesn’t burn.) Remove from heat and allow to cool before transferring to a separate container. To glaze, dip a spoon in warm mixture and drizzle over donuts. Leftover glaze can be kept in the refrigerator for a week.

Cinnamon Sugar Dusting REcipe

  • 6 tbsp powdered sugar
  • 1 tsp cinnamon
  1. Combine ingredients, spread in a shallow bowl and roll warm donuts.
Pumpkin Donut Holes
Pumpkin Donut Holes
Pumpkin Donut Holes

I truly can’t decide which version of this donut hole recipe I like better! I think maaaayyyybe it’s the cinnamon sugar, because once it soaks into the donut it makes a sugary, crispy, delicious coating that’s fun to crunch through. But you’ve gotta try ’em both ways.

How to SErve Our Pumpkin Donut Hole Recipe

To serve, you can just set them out on a platter if you’re hanging out at home. If you want to make them portable, toss a few in a glassine baggie or skewer them on a kabob to go. These are perfect with a cup of coffee or hot tea, and will be awesome to serve all season long.

Thank you to Katie and Allie at goodie2spoons for this incredible donut hole recipe! xoxo

Pumpkin Donut Holes
Pumpkin Donut Holes

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Yield: 40 donut holes

Donut Hole Recipe

Pumpkin Donut Holes

This donut hole recipe is delicious, whether you dust them with cinnamon sugar or drizzle them with caramel bourbon glaze!

Prep Time 30 minutes
Cook Time 7 minutes
Total Time 37 minutes

Ingredients

Donut Holes

  • 1 1/2 c all purpose flour
  • 1/2 c granulated sugar
  • 1 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1 tsp pumpkin pie spice
  • 1/2 tsp salt
  • 2 eggs
  • 1/4 c whole milk
  • 1/2 c room temp pumpkin puree
  • 1 1/2 TBSP melted butter
  • vegetable/canola oil for frying

Caramel Bourbon Glaze

  • 1 c brown sugar
  • 1/2 c heavy cream
  • 4 TBSP butter
  • 2 TBSP bourbon

Cinnamon Sugar

  • 6 TBSP powdered sugar
  • 1 tsp cinnamon

Instructions

    1. Add oil to a heavy-bottomed large pot so that you have at least 2 inches of oil in the pot. Heat the oil to 375°F. (Note: it’s important that the oil doesn’t exceed this temp to ensure that the donuts cook evenly.)
    2. While the oil is heating, combine the dry ingredients together in a large bowl. In a separate bowl, whisk the wet ingredients together until smooth. Add the wet ingredients to the bowl of dry ingredients and stir together with a wooden spoon until combined. Dough will be sticky.
    3. Using a small ice cream/cookie scoop (we used ½ oz scoop), drop dough balls into the hot oil and let cook for 2-3 minutes on each side. We fried between 5-7 dough balls at a time. The donuts should be golden brown on both sides.
    4. When the donuts are finished cooking, remove from oil with strainer or slotted spoon and cool them on a wire rack until ready to sugar/glaze!
    5. Make the caramel bourbon glaze. In a small sauce pan on the stove, melt the butter into the heavy cream over medium/low heat. When the butter melts, add the bourbon and cook until small bubbles form around the outside edges of the sauce pan.
    6. Whisk in the brown sugar and cook over low heat until the mixture thickens, about 5-7 minutes. (Mixture will bubble to a boil, whisk frequently so the sugar doesn’t burn.) Remove from heat and allow to cool before transferring to a separate container. To glaze, dip a spoon in warm mixture and drizzle over donuts. Leftover glaze can be kept in the refrigerator for a week.
    7. To make the cinnamon sugar dust, combine ingredients, spread in a shallow bowl and roll warm donuts.

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