From Scratch Pumpkin Doughnut Holes

Looking for a perfectly “fall” breakfast? Our family loves this incredibly simple recipe for Pumpkin Doughnut Holes!

Looking for a perfectly "fall" breakfast? Our family loves this incredibly simple recipe for Pumpkin Doughnut Holes!

Topped with cinnamon and sugar, these Pumpkin Doughnut Holes make a wonderful fall breakfast. They only need a few basic ingredients like flour and pumpkin puree to make these for your family (or yourself!).

From Scratch Pumpkin Doughnut Holes

You already know that I love to make something “special” for breakfast. Our house has never been the cold cereal kind, especially in the fall and winter when we want to start our day with yummy, warm comfort food.

I don’t often make doughnuts for breakfast, but they are fun to make on the weekends or on special occasions. The recipe you will find below is one that I modified from a very basic fried doughnut hole recipe that we make all of the time so that it could include that perfect fall flavor of pumpkin. I’ve seen many recipes online for baked pumpkin donut holes that you cook in the muffin cups of a mini muffin tin in the oven, but yes…this recipe is fried and it’s totally worth it!

So if you are looking for something to add to your breakfast meal plans, I hope you will give this super easy recipe a try!

I used canned pumpkin in this recipe because I didn’t grow any pumpkin this year, (And I got it here, best deal with Subscribe and Save) but if you did grow your own pumpkin and made Pumpkin Puree, you can use that too!


pumpkin puree

Ingredients for Pumpkin Doughnut Holes

  • Gluten Free Flour. You can use regular all purpose flour if you aren’t gluten free. My gluten free blend works well in this recipe.
  • Baking Powder. I do a lot of baking so I buy Baking Powder in bulk.
  • Pumpkin Pie Spice. This will help this recipe taste like fall! If you don’t have pumpkin pie spice you can use 3 tablespoons ground cinnamon,  2 teaspoons ground ginger, 2 teaspoons ground nutmeg, 1 teaspoon allspice, and 1 teaspoon cloves.
  • Salt. As I’ve mentioned before, I use Pink Salt in my recipes because that’s what I have on hand. I buy it in bulk here.
  • Milk. We use coconut milk so I know that a milk alternative works well if you need this to be dairy free!
  • Pumpkin Puree. Can be canned or homemade.
  • Egg. I like to use an egg in the recipe with my gluten free flour. You may not need it for regular flour.
  • Sugar. This is for topping.
  • Cinnamon. Also for topping!

Are the Doughnut Holes the Hole of the Doughnut?

Doughnut holes can be made from the leftover hole of the doughnut or they can be made individually. Originally the doughnut holes were just those leftover parts but since they’ve become popular (and easier to eat), most people just now make doughnut holes without making the actual whole doughnuts.

Why Should I Make Doughnut Holes at Home?

Krispy Kreme Doughnut Holes uses at least 34 different ingredients. A large portion is artificial ingredients and various preservatives. They currently cost $8.44 for the original flavor.

This recipe uses 8 ingredients and can be modified for a gluten free and dairy free diet. It also does not contain soy (the Krispy Creme Doughnuts use soy flour). It costs around $1.74 (unless you make allergy modifications).

Doughnuts dry ingredients

How to Make Pumpkin Doughnut Holes

In a large bowl, combine the dry ingredients (flour, salt, pumpkin spice, and baking powder). Mix together until blended. After you’ve done this, put about an inch of vegetable oil in a sauce pan and begin heating it over a medium heat so it will be warm to fry your batter in.

Pumpkin Doughtnut Batter

Add in the wet ingredients (the pumpkin, milk, and egg) and mix until completely blended.

Scoop doughnut batter

If your oil is not hot by now, wait a bit before this next step. Otherwise, use a cookie scoop (or a spoon) to place balls of dough into the hot oil.

Doughnuts frying

Fry the little dough balls for about a minute or until golden brown.

Doughnuts on paper towel.

Once you remove the doughnuts from the heat, place them on a paper towel that is on top of a wire rack to dry off for a minute before you put on the cinnamon sugar coating. If you don’t do this, your mixture will get all oily and won’t stick.

Cinnamon and Sugar on Doughnuts

In a small bowl, combine the cinnamon and sugar. Roll the Pumpkin Doughnut Holes in the cinnamon sugar mixture until coated.

Pumpkin Doughnuts

Serve warm and enjoy! This recipe will make about 25 doughnut holes.

Want to print this recipe for your Recipe Binder? Grab it below!

Pumpkin Doughnuts
4.67 from 3 votes
Print

Pumpkin Doughnut Holes Recipe

Course Breakfast
Cuisine American
Prep Time 5 minutes
Cook Time 15 minutes
Servings 4 people
Calories 317 kcal

Ingredients

  • 2 cups Gluten Free Flour can use regular all purpose flour if you aren't gluten free
  • 1 teaspoon pumpkin pie spice
  • 1 egg
  • 1 Tablespoons Baking Powder
  • 1/4 teaspoon Salt
  • 1 cup Milk we used coconut milk
  • 1/2 cup Pumpkin Puree
  • 1/4 cup Sugar
  • 2 teaspoons Cinnamon

Instructions

  1. In a large bowl, combine the dry ingredients (flour, salt, spices, and baking powder). Mix together until blended. After you've done this, put about an inch of vegetable oil in a sauce pan and begin heating it over a medium heat so it will be warm to fry your batter in.

  2. Add in the pumpkin, egg, and the milk and mix until completely blended.

  3. If your oil is not hot by now, wait a bit before this next step. Otherwise, use a cookie scoop (or a spoon) to place balls of dough into the hot oil.
  4. Fry the little dough balls for about a minute or until golden brown.
  5. Once you remove the doughnuts from the heat, place them on a paper towel to dry off for a minute before you coat them in the cinnamon and sugar mixture. If you don't do this, your mixture will get all oily and won't stick.
  6. In a small bowl, combine the cinnamon and sugar. Roll the Pumpkin Doughnut Holes in the mixture until coated.
  7. Serve warm and enjoy! This recipe will make about 25 doughnut holes.
Nutrition Facts
Pumpkin Doughnut Holes Recipe
Amount Per Serving
Calories 317 Calories from Fat 45
% Daily Value*
Fat 5g8%
Saturated Fat 2g13%
Trans Fat 0.01g
Polyunsaturated Fat 1g
Monounsaturated Fat 1g
Cholesterol 48mg16%
Sodium 504mg22%
Potassium 178mg5%
Carbohydrates 63g21%
Fiber 8g33%
Sugar 19g21%
Protein 10g20%
Vitamin A 4929IU99%
Vitamin C 1mg1%
Calcium 319mg32%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.

Pumpkin Doughnut Holes

More Pumpkin Recipes

What are some of the pumpkin things that you like to make this time of year?

Merissa Bio

This recipe for Pumpkin Doughnut Holes was originally posted on Little House Living in September 2021. It has been updated as of October 2022.

Print Friendly, PDF & Email

Support Little House Living by Sharing This

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




9 Comments

  1. I love all things pumpkin in the fall season as well. One question is could these be baked as a healthy option instead of fried in oil??
    Thanks.

  2. 4 stars
    Delicious! I just wish they had a bit more pumpkin flavor. I think I’ll add some pumpkin pie spice next time.

  3. 5 stars
    Thanks Marissa, I will try this when I buy a pie pumpkin.
    They sound really good. I love doughnuts and doughnut holes and will share with folks after I make some. Share the recipe and your blog. The doughnut holes will likely be gone by then. 😀

  4. Hi Merissa,
    Thanks for this recipe. I love just about anything pumpkin and have been wanting to make pumpkin doughnuts.

    1. Hello! We are cooking these up this morning and our first tries taste amazing! We are frying at medium heat in an inch of oil, using an 1.25″ cookie scooper and frying for one minute but they’re still very gooey in the middle even though the outsides are nicely browned. Higher heat? Smaller balls? Lower heat, longer time? Thanks for your help!