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Pumpkin Donut Holes


Homemade Pumpkin Spice Donut Holes


  • 3 Tablespoons Softened Butter
  • 3/4 Cup Sugar
  • 2 Teaspoons Baking Powder
  • 1 Teaspoon Baking Soda
  • 1 Teaspoon Salt
  • 1 1/2 Teaspoon Pumpkin Spice
  • 3/4 Cup Canned Pumpkin Puree
  • 1/3 Cup Milk (can use buttermilk, regular milk, or plant-based milk)
  • 1 Egg and 1 Egg Yolk
  • 1 Teaspoon Vanilla Extract
  • 2 Cups All-Purpose Flour
  • 2 Cups Vegetable Oil (for frying)

Sugar Coating:

  • 3/4 Cup Sugar
  • 3 Teaspoons Ground Cinnamon
  • Optional: 1 Teaspoon Ground Nutmeg


  1. Prepare the Dough:
    • In a large mixing bowl, beat butter on medium speed for 30 seconds until creamy.
    • Add sugar, baking powder, baking soda, salt, and pumpkin spice. Mix well.
    • Incorporate pumpkin puree, milk, eggs, and vanilla extract. Mix until well combined. Let the dough chill in the fridge for 3 hours.
  2. Shape and Fry the Donut Holes:
    • On a heavily floured surface, knead the chilled dough into a large ball. Form small balls, about 1 to 1 1/2 inches in size, out of the dough.
    • In a large pan, heat 2 cups of vegetable oil to 365°F.
    • Meanwhile, in a separate medium-sized bowl, prepare the sugar coating by mixing sugar, ground cinnamon, and optional ground nutmeg.
    • Carefully place about 5 to 8 donut holes into the hot oil at a time. Fry for about 1 minute, turning occasionally, until golden brown.
    • Remove the fried donut holes from the oil using a slotted spoon and drain on paper towels to remove excess oil.
    • Immediately roll the warm donut holes in the prepared sugar coating until evenly coated. Set aside and repeat the frying and coating process with the remaining dough.
  3. Serve and Enjoy:
    • Serve these homemade Pumpkin Spice Donut Holes warm and enjoy the delightful flavors of fall in every bite!

Served on my Roman Antique Small Square Dish




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