Description
These 4‑Ingredient Pumpkin Donut Holes are crispy on the outside, soft on the inside, and packed with cozy fall flavor. Made in minutes using pantry staples, they’re perfect for spontaneous cravings.
Ingredients
Scale
- 1 cup pumpkin purée
- 2 cups pancake mix
- 1 tablespoon pumpkin pie spice
- ½ cup granulated sugar with 1 tablespoon cinnamon (for coating)
Instructions
- Heat about 2 inches of oil in a heavy pot over medium heat to 350°F. Prepare a wire rack for draining.
- In a large bowl, stir together pumpkin purée, pancake mix, and pumpkin pie spice until just combined. Dough will be thick.
- Ensure oil is hot and steady. Use a thermometer if possible.
- Scoop small balls of dough using a spoon or cookie scoop. Gently drop into hot oil.
- Fry in batches for 2–3 minutes per side or until golden brown. Don’t overcrowd the pot.
- Remove with slotted spoon and drain briefly on wire rack.
- While still warm, toss in cinnamon sugar until well coated.
- Serve warm and enjoy!
Notes
- Use a thermometer to maintain proper oil temperature.
- Don’t overmix the dough to keep it fluffy.
- Toss in sugar while warm for better coating.
- Reheat leftovers in oven or air fryer for crispness.