The very first time I made these 2 Ingredient Pumpkin Pie Donut Holes, I honestly couldn’t believe how incredible my kitchen smelled from such a ridiculously simple recipe. The warm pumpkin spice aroma drifted through every room, blending with that nostalgic scent of deep-fried dough that always makes me feel like I’m wandering through a cozy fall festival. The moment I bit into one—warm, soft, perfectly coated in cinnamon sugar—I knew this recipe was about to be a staple in my autumn baking routine. It felt almost magical to create something so delicious with practically zero effort.
Why You’ll Love This Recipe
You’ll love this recipe because it gives you all the cozy, comforting flavors of pumpkin pie in a fun, bite-sized donut hole—without any complicated steps or long prep time. You get the satisfaction of homemade treats with the convenience of just two simple ingredients.
Ingredients
- 1 cup self-rising flour (about 125 g)
- ½ cup canned pumpkin pie mix (about 128 g)
Optional (but amazing) coating:
- ½ cup granulated sugar
- 1 tbsp ground cinnamon
- Melted butter or neutral oil for brushing or frying
It’s important to use pumpkin pie mix and not plain pumpkin purée, because the mix already includes sugar and spices. Self-rising flour is crucial since it already contains leavening agents, which give these donut holes their fluffy, pillowy texture without any extra ingredients. If you prefer less sweetness, you can skip the cinnamon sugar coating—but personally, I think it transforms the donut holes into something truly irresistible.
Equipment Needed
- Medium mixing bowl
- Spoon or spatula
- Cookie scoop or teaspoon
- Deep pot, deep skillet, or air fryer
- Paper towels for draining
- Small bowl for cinnamon sugar
- Cooling rack (optional)
I’ve tried making these in both a regular pot and my air fryer, and both methods work beautifully. A cookie scoop helps create evenly sized donut holes, but you can absolutely shape them by hand. If you’re frying, make sure your pot is deep enough to keep the oil from splashing. And even though a cooling rack is optional, I love using one because it prevents the bottoms of the donut holes from getting soggy.
Step-by-Step Instructions
When I start making these donut holes, I always mix the dough by hand because it helps me feel the texture better. I combine the self-rising flour and pumpkin pie mix in a bowl, and the moment the two ingredients come together, the dough becomes soft, slightly sticky, and surprisingly fragrant. It should feel scoopable but not runny; if it seems too sticky, a tiny sprinkle of flour always brings it back to the perfect consistency.
If I’m frying them, I heat oil in a pot until it reaches that sizzling sweet spot—around 350°F. I learned the hard way that overheated oil turns the outside brown before the center cooks, so now I test the temperature with a little piece of dough first. When it floats and sizzles gently, the oil is ready. I scoop small portions of dough and drop them carefully into the hot oil, watching them puff up into perfect golden spheres. There’s such a satisfying rhythm to the frying process, and the smell is absolutely heavenly.(See the next page below to continue…)