From-Scratch Pumpkin Spice Donut Holes: Super Simple

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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!

These Pumpkin Doughnut Holes are topped with cinnamon and sugar and make a wonderful fall breakfast. They only need 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 worth it!

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

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 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, I use Pink Salt in my recipes because that’s what I have. I buy it in bulk here.
  • Milk. We use coconut milk, so I know a milk alternative works well if you need this to be dairy-free!
  • Pumpkin Puree. It 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. I use white sugar but you could use brown sugar to deepen the flavors.
  • Cinnamon. Also, for topping!
  • Vanilla Extract. This is optional but can be a nice add-in for additional flavor.

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 now make doughnut holes without making the 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

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

Pumpkin Doughtnut Batter

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

Scoop doughnut batter

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

Doughnuts frying

Fry the little dough balls for about a minute or until golden brown. It should take about 2 minutes per side.

Doughnuts on paper towel.

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

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Pumpkin Doughnuts
4.75 from 4 votes
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Pumpkin Doughnut Holes Recipe

Course Breakfast
Cuisine American
Prep Time 5 minutes
Cook Time 15 minutes
Servings 24 people
Calories 53 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 24 doughnut holes.

Nutrition Facts
Pumpkin Doughnut Holes Recipe
Amount Per Serving
Calories 53 Calories from Fat 9
% Daily Value*
Fat 1g2%
Saturated Fat 0.3g2%
Trans Fat 0.001g
Polyunsaturated Fat 0.1g
Monounsaturated Fat 0.2g
Cholesterol 8mg3%
Sodium 84mg4%
Potassium 30mg1%
Carbohydrates 11g4%
Fiber 1g4%
Sugar 3g3%
Protein 2g4%
Vitamin A 821IU16%
Vitamin C 0.2mg0%
Calcium 53mg5%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
Can I make the doughnut holes without frying them?

Yes, you could make doughnut holes without frying them. Just put the batter in a greased mini muffin pan and bake at 350 degrees until golden brown or until a toothpick comes out clean. They won’t quite be as good, but it’s a good option if you need to watch your oil intake.

Can you make these doughnut holes in different flavors?

Yes! Instead of the pumpkin, you can add a puree or mashed fruit of your choice. We really love replacing the pumpkin with pineapple juice or crushed pineapple. So good!

How do I get the cinnamon and sugar to stick?

The cinnamon and sugar topping should stick to the small amounts of oil that are left. If it does not, dip the holes in melted butter and then into the cinnamon/sugar mixture.

Pumpkin Doughnut Holes

More Pumpkin Recipes

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

Me and Kady

Merissa Alink

Merissa has been blogging about and living the simple and frugal life on Little House Living since 2009 and has internationally published 2 books on the topic. You can read about Merissa’s journey from penniless to freedom on the About Page. You can send her a message any time from the Contact Page.

This recipe for Pumpkin Doughnut Holes was originally posted on Little House Living in September 2021. It has been updated as of October 2023.

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12 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!

  5. I’m diabetic and want to make the pumpkin donut holes. I looked at the nutrition listing but couldn’t figure out what a serving would be

    1. You are right, I have it a little confusing on here. I just updated it to reflect the nutrition per doughnut hole (if they are made in a tablespoon size scoop).