Hello homemade doughnut holes! These little drop pumpkin doughnuts are perfectly cooked and then glazed.
Nothing is better than popping a few fresh doughnut holes into your mouth on a cold winter morning. These scrumptious pumpkin doughnut bites are packed with pumpkin pie spice and smothered with a spiced up vanilla glaze.
Homemade fried pumpkin doughnut drops
Slightly adapted from Taste of Home
- 2 large eggs
- 1-1/4 cups sugar
- 2 tablespoons butter, room temperature
- 1 cup canned pumpkin puree
- 2 teaspoons apple cider vinegar
- 1 teaspoon vanilla bean paste
- 2 cups all-purpose flour
- 1 cup white whole wheat flour
- 1/2 cup powdered milk
- 3 teaspoons baking powder
- 2 teaspoons pumpkin pie spice
- 1/2 cup lemon-lime soda
- Vegetable oil
- In the bowl of an electric mixer, add eggs, sugar and butter. Beat until combined.
- Add in pumpkin puree, vinegar and vanilla bean paste and mix to combine.
- In a medium-size bowl, whisk together both flours, powdered milk, baking soda and pumpkin pie spice.
- With your mixer on low, alternately add flour mixture and soda to wet mixture.
- Heat 3 inches of oil to 375 degrees F in a high-sided frying pan.
- Drop a few doughnuts into the hot oil, flip over when one side is browned and cook until the other side is golden brown.
- Roll in cinnamon sugar or glaze while doughnuts are still warm.
Pumpkin pie spice glaze
- 1 cup powdered sugar
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon vanilla extract
- 2 tablespoons whole milk
- Whisk together and glaze over doughnut holes.
Note: If your glaze is too thin, simply add more powdered sugar. If it's too thick, then add more milk.
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