Homemade donut holes with pumpkin filling! You have to try these fluffy little clouds of deliciousness, packed with creme cheese, and pumpkin filling! Plus they are really quite easy to make.
In all honesty, I was actually going to make this delicious homemade pumpkin-filled donut holes with a dragonfruit cream filling, but after a few failed attempts, I resorted to the most popular flavor of the season, pumpkin!
Everything happens for a reason because these puffy and perfect little donut holes are SO good I can’t even imagine them without the cream cheese, pumpkin filling!
How To Make Homemade Pumpkin Donut Holes
- In a stand-alone mixer, add in the warm milk and the yeast. Whisk until combined and then let it sit for 5 minutes.
- Add in the egg yolk, flour, butter, sugar, salt, and vanilla and mix with the dough attachment.
- Mix for 4 minutes until everything is combined.
- Remove dough and place on a floured surface. Knead into one large ball.
- Spray a medium bowl with oil and place the dough in the bowl.
- Cover with a dark towel and keep somewhere warm for the dough to rise.
- Wait 1 hour for the dough to double in size… you can make the filling while you’re waiting for this.
- When the dough has risen, punch it in the middle (kinda fun in a weird way!) and then make 1 ounce balls.
- Place the balls on parchment paper so they don’t stick too much.
- Fill a medium pot halfway with canola oil and bring it to 350 degrees. Keep a thermometer in there so you can gauge the temperature, keeping it at 350 degrees.
- Drop a few dough balls in the hot oil and cook on each side until golden brown… about 35 seconds on each side.
- Remove and place in a bowl full of sugar (or a sugar and cinnamon mixture!) to roll and coat the donut.
Pumpkin Cream Cheese Filling
- Beat all of the ingredients on high in a stand alone mixer until smooth.
- Refrigerate until donuts are finished.
- Add the cream into a piping bag with a round fitted tip.
- Poke a hole in each donut and fill with cream.
Homemade Donut Holes – An Easy Donut Recipe!
I think homemade donuts can seem daunting to make, but I assure you, the dough for these is really easy and there is no deep fryer required. Plus, you only need a handful of basic ingredients, for both the donut holes and the filling.
Many of the ingredients you may already have in your kitchen cupboards. You’ll be so proud of them when you’re finished and satisfied when you bite into a warm homemade donut hole, stuffed with a cream cheese pumpkin filling!
Homemade Donut Holes with Pumpkin Filling
These homemade donut holes are perfect for fall parties, or just as a treat! One batch cooks up a whopping 20 donut holes, ideal for fall tea parties and other gatherings.
The pumpkin spice and cream cheese filling couldn’t get more seasonal, serve these donuts warm and watch the batch get gobbled up!
Why You’ll Love These Donut Holes
These homemade donut holes are delicious but they’re also really fun to make, you can even get the family involved!
Once fried, you can set up a little production line for these wonderfully puffy globes of goodness.
The holes can get rolled in sugar/cinnamon and then onto the ‘filling station’ where each hole is injected with the dreamy, creamy pumpkin filling. It’s all a bit Willy Wonka!
Tips For Homemade Donut Holes with Pumpkin Filling
- Donut Holes are best eaten on the same day, but can last a couple of days refrigerated before the texture and taste falls away.
- Make sure to spray the bowl your placing your dough in to rise, with oil.
- You can you a chopstick to hollow out the center of the donut hole if needs be.
Check Out These Other Delicious Donut Recipes
Homemade White Chocolate Matcha Donuts
Baked Chocolate Donuts With Homemade Magic Shell Coating
Easy And Delicious Donut Glaze Recipes
If you have tried this Homemade Donut Holes recipe, then leave a comment below!
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Homemade Pumpkin Filled Donut Holes
Ingredients
Donut Recipe
- 1 cup warm milk, microwave for 1.5 minutes
- 1 package fast acting yeast
- 3 egg yolks
- 4 tablespoons butter, room temp
- 3 cups flour
- 3 tablespoons super fine sugar
- 1 teaspoon salt
- 1 teaspoon vanilla extract
Pumpkin Cream Cheese Filling
- 8 ounces cream cheese, room temp (very important!)
- 1/2 cups pumpkin puree
- 1 cup powdered sugar
- 1 teaspoon pumpkin pie spice
Instructions
Donut Recipe
- In a stand-alone mixer, add in the warm milk and the yeast. Whisk until combined and then let it sit for 5 minutes.
- Add in the egg yolk, flour, butter, sugar, salt and vanilla and mix with the dough attachment.
- Mix for 4 minutes until everything is combined.
- Remove dough and place on a floured surface. Knead into one large ball.
- Spray a medium bowl with oil and place the dough in the bowl.
- Cover with a dark towel and keep somewhere warm for the dough to rise.
- Wait 1 hour for the dough to double in size… you can make the filling while you’re waiting for this.
- When the dough has risen, punch it in the middle (kinda of fun in a weird way!) and then make 1 ounce balls.
- Place the balls on parchment paper so they don’t stick too much.
- Fill a medium pot halfway with canola oil and bring it to 350 degrees. Keep a thermometer in there so you can gauge the temperature, keeping it at 350 degrees.
- Drop a few dough balls in the hot oil and cook on each side until golden brown… about 35 seconds on each side.
- Remove and place in a bowl full of sugar (or a sugar and cinnamon mixture!) to roll and coat the donut.
Pumpkin Cream Cheese Filling
- Beat all of the ingredients on high in a stand alone mixer until smooth.
- Refrigerate until donuts are finished.
- Add the cream into a piping bag with a round fitted tip.
- Poke a hole in each donut and fill with cream.
These are soooooo good! The pumpkin cream cheese filling was so incredibly delicious in these little donuts:) Thank you so much for sharing… they were such a hit!
Love hearing this! thank you for the sweet comment!
All I can say is YUM!
Out of all the pumpkin craze foods out there this time of year, this is hands down the BEST one and it’s not even close. To start with the donuts, I mean they are insane all by themselves. They’re tender, moist and it’s hard not to eat all of them before putting in the pumpkin filling. The homemade pumpkin filling in the other hand is just the right amount and takes the donuts to a whole new level. I need this to be my new yearly trend, so good!
Why has no one ever thought to do this before? These are genius! So good. Yum! But…I might have to put that pumpkin filling inside apple cider donuts instead next time! 😉 I love autumn flavors!!
This is totally the recipe for me. All my favorite things put into one!
These look amazing! A few questions:
1. Can these be baked instead of fried?
2. How far ahead can these be made?
3. How did you get them so round?
Hi! We didn’t bake them so I’m not sure how they would turn out, but I would say frying is best. Use a round scooper and roll them into a nice ball before frying.