Go Back
+ servings
Indulge with deep-fried pumpkin donut holes

Pumpkin Donut Holes Recipe

Print Recipe
Use this recipe to make homemade, deep-fried pumpkin donut holes.
Course Dessert
Prep Time 20 mins
Cook Time 3 mins
Total Time 23 mins
Servings 36 donuts
Calories 52
Author Cheryl Najafi


donut holes

  • 1 1/4 cups all-purpose flour
  • 2 tsp baking powder
  • 1/4 tsp baking soda
  • 1/2 tsp salt
  • 1 1/4 tsp cinnamon
  • 1/2 tsp ground ginger
  • 1/4 tsp nutmeg
  • 1/2 cup granulated sugar
  • 2 Tbsp unsalted butter
  • 1 large egg
  • 1/4 cup buttermilk
  • 1/2 cup pumpkin purée
  • 1 tsp pure vanilla extract
  • oil for frying


  • 1 tsp cinnamon
  • 3/4 cup granulated sugar


donut holes

  • Whisk together flour, baking powder, baking soda, salt and spices in medium mixing bowl. Set aside.
  • Cream sugar and butter together until fluffy. Add egg and beat until well incorporated. Stir in buttermilk, pumpkin purée and vanilla.
  • Mix wet and dry ingredients together until smooth batter forms—do not over-mix. Cover batter with plastic wrap and chill for 1 hour or until firm.
  • Add oil to large saucepan or Dutch oven to a depth of 2"−3" and attach a thermometer. Heat oil on medium to 350−360 degrees.
  • Carefully drop batter by heaping teaspoons into oil—do not overcrowd oil. Allow donuts to fry for 2−3 minutes, turning once.
  • Remove from oil and place on a paper towel-lined plate. Restore oil temperature to 350−360 degrees; repeat with remaining batter.


  • Place cinnamon and sugar in a resealable plastic bag and shake to combine.
  • Add warm (not hot) donut holes, seal and shake to coat.
  • Enjoy with coffee or tea!


These are delicious with a side of caramel sauce or cream cheese for dipping!


Calories: 52kcal | Carbohydrates: 10g | Protein: 1g | Fat: 1g | Saturated Fat: 0.5g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.1g | Cholesterol: 8mg | Sodium: 77mg | Potassium: 19mg | Fiber: 0.3g | Sugar: 7g