Pumpkin-spiced doughnut holes

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Step away from the Pumpkin-spiced latte because pumpkin-spiced doughnut holes just entered the chat 💅 These are hearty, soft and so beautifully Autumnal. Perfect to devour when the weather turns and you need a warming treat. They are smell INCREDIBLE.

So, I also made this claim about my pumpkin and feta NO sausage rolls, but I genuinely feel like these little balls of deliciousness are good enough for any trick-or-treater, if anything, they’re too good tbh. Actually I’ve changed my mind, don’t waste these on Halloween visitors, instead draw the curtains closed, turn the lights off and enjoy these babies all to yourself. Make sure you serve with a bowl of warm and silky caramel sauce to really indulge.

Fun Halloween fact – Did you know 40% of people didn’t know you could eat Halloween pumpkins?! With millions and millions of pumpkins wasted every year, let’s make the most of that orange goodness that lurks within. Let 2023 be the year we reduce that number and STOP WASTE. Then tag me in all your pumpkin based recipes! LOVE seeing what you all create.


metric imperial

For the doughnuts

  • 2oz frozen cooked pumpkin
  • 60g frozen cooked pumpkin
  • 3 1/2fl oz whole milk
  • 100ml whole milk
  • 1 1/2oz butter
  • 40g butter
  • 1 egg
  • 1 egg
  • 1x 7g instant dry yeast packet
  • 1x 7g instant dry yeast packet
  • 10oz plain flour
  • 280g plain flour
  • 2oz caster sugar
  • 50g caster sugar
  • 1 tsp ground cinnamon
  • 1 tsp ground cinnamon
  • 1 pinch of ground cloves
  • 1 pinch of ground cloves
  • 1 pinch of ground nutmeg
  • 1 pinch of ground nutmeg

For the sugar coating

  • 3 1/2oz caster sugar
  • 100g caster sugar
  • 1/2oz ground cinnamon
  • 10g ground cinnamon
  • Pinch of ground nutmeg
  • Pinch of ground nutmeg
  • Pinch of ground cloves
  • Pinch of ground cloves


  1. In a microwaveable container, add the butter, milk and frozen pumpkin and microwave until just melted and a bit warm.
  2. Add the yeast and egg, then mix well.
  3. In a stand mixer (or by hand) add the flour, sugar and spices and mix in the wet mixture. Beat in the mixer for a good 5-10 mins until fully combined and smooth.
  4. Cover the bowl with a tea towel and leave to prove in a warm spot for an hour or so or until it’s doubled in size.
  5. Then, on a floured surface roll the dough out to around 1/2 an inch thickness.
  6. Use a ring cutter to make doughy circles and place onto parchment paper.
  7. Next, in a mixing bowl add the sugar and spices and mix well. Set aside for later.
  8. Then, in a deep pan add some vegetable oil and heat to 150°C-160°C.
  9. Once hot enought, add 5-6 dough holes into the oil and cook until golden on both sides. Around 1 min per side.
  10. Drain onto kitchen towel and then toss in your spiced sugar. Repeat until all your dough has gone.
  11. To finish, serve with warm caramel sauce and enjoy!