2 Ingredient Pumpkin Pie Donut Holes Recipe
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.
- 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
Scale
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
