Pumpkin Donut Holes

My newest favorite thing is to make ricotta donut holes, and this pumpkin version is fairly perfect for fall! This is one of the easiest methods for making donuts at home, and the addition of pumpkin and warm spices obviously only makes it better.

These donuts are scooped for frying so it’s super easy, and the results are still light, fluffy Pumpkin Donut Holes that you’ll pretty much scarf down. It’s the perfect fall treat- let’s get to it!

How to Make Pumpkin Donut Holes

We’re starting out by whisking together the wet ingredients, including ricotta, pumpkin puree, sugar, and lots of warm spices until everything is well combined. You might see little white flecks from the ricotta running through the mixture- that’s totally ok!

The ricotta contributes to the texture of these donut holes, and they make for a soft, easy-to-scoop batter that fries gently. Once the wet ingredients are mixed, you can simple stir in the flour until you have a soft dough that’s ready to be fried.

I’m using a cookie scoop to form these donuts but you can also just use two spoons. The donuts don’t have to be perfectly shaped and they will likely shift a little as they cook anyways. Using a small cookie scoop just makes it a little easier! These donuts also don’t splatter too much in the oil, and you don’t need a full deep-fry setup here.

The donuts need to be flipped once or twice as they fry until they are a deep golden brown all over. You’ll want to use a thermometer to keep your oil between about 325-350 degrees as you fry the donuts, and then transfer them to a wire rack with paper towels underneath to properly drain and cool.

The icing is super simple as well, and has just a touch of cinnamon to bring home that spicy flavor. Enjoy these donut holes warm or at room temp!

Tips & Tricks for Pumpkin Donut Holes

Here are all my tips for having great Pumpkin Donut Holes every time!

• Mix until everything is just combined but avoid over-mixing or you’ll end up with a less-fluffy resulting donut. It’s ok if the batter is a little lumpy!
• Can I use pumpkin pie spice mix instead of the individual spices? Yes, you can substitute 1 tablespoon of pumpkin pie spice mix in the recipe, or you can customize which spices you prefer here.
• Why do I need ricotta? The ricotta contributes to the moisture and fluffiness of these donut holes and I would not skip it. It’s an easy way to get great donuts!
• Can I double this recipe? Yes, the recipe will double easily, and you’ll just fry your donuts in more batches.
• Do I have to use the icing? No, you can skip the icing, or another great option is to toss the donuts in cinnamon and sugar straight after frying
• What do I do with the oil after frying? You can strain your oil and save it in a container for the next time you fry something!
• I’m at about 5,000 ft. above sea level and I find that most people who live between about 3,000-7,000 ft above sea level do not need to make any adjustments to my recipes.

Enjoy!

Print

Pumpkin Donut Holes

Servings 2 dozen

Ingredients

For the donuts:

• 1/2 cup whole milk ricotta
• 3/4 cup pumpkin puree
• ¼ cup sugar
• 2 eggs
• 1 tsp. vanilla extract
• 1 tsp. cinnamon
• 1 tsp. ginger
• 1/4 tsp. allspice
• 1/4 tsp. nutmeg
• 1/4 tsp. cloves
• ½ tsp. baking soda
• ½ tsp. salt
• 1 ⅔ cup all purpose flour

For the icing:

• 3-4 tbs. milk
• 1 tsp. vanilla extract
• 1 ½ cups powdered sugar
• 1/2 tsp. cinnamon
• ¼ tsp. salt

Instructions

For the donuts:

1. In a large skillet with tall edges, like a cast iron skillet, add enough oil to be about an inch deep. Heat gently over low-medium heat while you make the donut batter- you want the oil to reach about 350 degrees before frying. Line a baking sheet with paper towels, and place a wire rack on top. Set aside.
2. In a large bowl, whisk together the whole milk ricotta, pumpkin puree, sugar, eggs, vanilla extract, cinnamon, ginger, allspice, nutmeg, cloves, baking soda, and salt. Add in the flour. Switch to a spatula, and mix until there are no dry pockets of flour remaining. The batter will be the consistency of a soft cookie dough, and should be easy to scoop.
3. Using a cookie scoop, or two spoons, scoop the dough into your preheated oil, being sure to not overcrowd the pan. Cook for about 1-2 minutes on one side, and then flip to the other and cook until deep golden brown all over. Place the cooked donuts onto your prepared sheet pan to drain and cool.

For the icing:

1. In a medium bowl, whisk together 3 tbs milk and vanilla extract until combined. Add in the powdered sugar and cinnamon and continue whisking until fully combined. Add another teaspoon of milk if the icing is too thick, and another 2-3 tbs. powdered sugar if it’s too thin.
2. Toss warm donuts into the icing to coat completely to serve. Enjoy!

Dough-Eyed

Hello and welcome! My name is Nicole, and Dough-eyed is a food blog for people who want to bake for their family and friends in high-altitude areas. Think of me as a friendly voice there with you in the kitchen, here to give you confidence when you’re baking, and to help you with the struggles of baking at high-altitude. Come back every week for new recipes, tips, and advice on high-altitude baking!