2 Ingredient Pumpkin Pie Donut Holes Recipe

Introduction

These 2 Ingredient Pumpkin Pie Donut Holes are a quick and delightful treat perfect for autumn or any time you crave pumpkin spice. With just a couple of simple ingredients, you get soft, flavorful bites that are easy to make and sure to please.

Ingredients

• 1 cup self-rising flour (approximately 125 g)
• ½ cup canned pumpkin pie mix (approximately 128 g)
• Canola or vegetable oil (for frying)
• Optional: Cinnamon sugar for coating (e.g., ½ cup sugar + ½ tsp cinnamon)

Instructions

1. Step 1: In a bowl, stir together the self-rising flour and pumpkin pie mix until a cohesive, slightly sticky dough forms.
2. Step 2: Scoop the dough using a 1-tablespoon or small cookie scoop and gently roll into balls with lightly floured or oiled hands.
3. Step 3: Heat about 2 inches of oil in a deep skillet or saucepan to 335–350 °F.
4. Step 4: Fry dough balls in batches, cooking until golden brown and puffed, flipping halfway—about 2–3 minutes per batch.
5. Step 5: Remove with a slotted spoon and drain on a paper towel-lined plate. Let cool just enough to handle.
6. Step 6: While still warm, roll each donut hole in cinnamon sugar (if using) until fully coated.
7. Step 7: Serve warm—they bring instant comfort and a delicious pumpkin-spice vibe!

Tips & Variations

• Use a kitchen thermometer to keep oil at the right temperature; too hot will burn outside while raw inside, too cool will make them greasy.
• Try swapping pumpkin pie mix with canned pumpkin and adding your own spices for a less sweet, customizable version.
• For a gluten-free option, experiment with a self-rising gluten-free flour blend.

Storage

Store any leftover donut holes in an airtight container at room temperature for up to 2 days. They are best enjoyed fresh and warm but can be reheated gently in a low oven or microwave to refresh their softness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I bake these instead of frying?

Because the recipe relies on frying for puffiness and texture, baking is not recommended. Frying gives them the classic crispy outside and tender inside that baking won’t replicate well.

What if I don’t have pumpkin pie mix?

You can substitute with canned pumpkin combined with pumpkin pie spices like cinnamon, nutmeg, and cloves. Adjust the mix to taste to keep the pumpkin-spice flavor.

2 Ingredient Pumpkin Pie Donut Holes Recipe

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4.9 from 92 reviews

These 2 Ingredient Pumpkin Pie Donut Holes are a quick and easy treat that combines the warm flavors of pumpkin pie with the fun of bite-sized donut holes. Made with simple pantry staples—self-rising flour and canned pumpkin pie mix—these tender, golden-fried donut holes are perfect for fall or anytime you want a comforting pumpkin-spiced snack. Optionally coated in cinnamon sugar, they deliver a delightful sweet and spicy flavor with minimal effort.

• Author: Mia
• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Total Time: 20 minutes
• Yield: Approximately 20 donut holes 1x
• Category: Dessert
• Method: Frying
• Cuisine: American

Ingredients

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Dry Ingredients

• 1 cup self-rising flour (approximately 125 g)

Wet Ingredients

• ½ cup canned pumpkin pie mix (approximately 128 g)

Frying

• Canola or vegetable oil (for frying, about 2 inches deep in skillet)

Optional Coating

• ½ cup sugar
• ½ teaspoon ground cinnamon

Instructions

1. Make the Dough: In a mixing bowl, stir together the self-rising flour and pumpkin pie mix until a cohesive, slightly sticky dough forms. Ensure the mixture is well combined but do not overmix.
2. Form Donut Holes: Using a 1-tablespoon scoop or a small cookie scoop, portion the dough and gently roll into balls with lightly floured or oiled hands to prevent sticking.
3. Heat Oil: Pour enough canola or vegetable oil into a deep skillet or saucepan to reach about 2 inches deep. Heat the oil to between 335°F and 350°F (170°C to 175°C), using a thermometer to monitor temperature for best results.
4. Fry Donut Holes: Carefully drop the dough balls into the hot oil in batches, avoiding overcrowding. Fry them, turning halfway through cooking, until they puff up and become golden brown, about 2 to 3 minutes per batch.
5. Drain and Cool: Remove the fried donut holes with a slotted spoon and place them on a paper towel-lined plate to drain excess oil. Let them cool just enough so they can be handled safely.
6. Coat with Cinnamon Sugar (Optional): While still warm, roll each donut hole in the cinnamon sugar mixture until fully coated, ensuring an even and flavorful outer layer.
7. Serve: Serve the donut holes warm for the best taste and texture, enjoying their comforting pumpkin spice aroma and flavor.

Notes

• Self-rising flour contains baking powder and salt; if you don’t have it, you can make your own by combining 1 cup all-purpose flour with 1 ½ teaspoons baking powder and ¼ teaspoon salt.
• Use canned pumpkin pie mix, which is typically pumpkin puree blended with spices and sugar, for the authentic pumpkin pie flavor in these donuts.
• Maintain the oil temperature between 335°F and 350°F to ensure the donuts cook through without absorbing too much oil.
• Frying in batches prevents temperature drops in the oil, ensuring even cooking.
• Leftover donut holes are best eaten fresh but can be kept for a day and warmed before serving.

Keywords: Pumpkin donut holes, pumpkin pie, pumpkin dessert, fried donuts, quick pumpkin recipe, fall treats, cinnamon sugar donuts