[Thanks to McCormick for sponsoring this post! This holiday season, I’ll be sharing a few more delicious recipes with their wonderful spices!]
You guys — we need to talk about these pumpkin cider doughnut holes right now.
These are homemade, spiced pumpkin doughnut holes that practically come together in minutes. They have an incredible texture and true fall flavor, and they’re easier than they look.
Yes, they are fried — and that’s intentional. Frying gives the light, crisp exterior and pillowy interior that baking couldn’t quite achieve. There’s no yeast and nothing to proof, so once you mix the batter and heat the oil, you’re ready to fry.
I partnered with McCormick for this recipe, using their Pumpkin Pie Spice. It’s balanced and versatile — not overly “spicy” — with the right notes of ginger and clove. You can blend your own spices, but the jarred mix is an easy, reliable shortcut that works perfectly here.
The other standout ingredient is pumpkin cider — specifically hard pumpkin cider in my version. The carbonation lightens the dough and the cider deepens the fall flavor when paired with pumpkin pie spice. If you’re making these for kids or prefer nonalcoholic options, substitute apple or pumpkin cider instead.
These doughnut holes come together quickly and make a fantastic brunch item or dessert. They rehearse all the warm, nostalgic flavors you want during the holidays and are an easy crowd-pleaser if you don’t mind frying a small batch.
For me, they’re especially nostalgic — I remember special pumpkin treats on Thanksgiving morning while watching the parade. These doughnut holes capture that cozy feeling and are great for sharing with friends and family.
The final touch is a quick homemade hot fudge — a silky ganache made from chopped semi-sweet chocolate and warm heavy cream. It comes together in minutes and is perfect for dipping the warm doughnut holes. A little goes a long way, and the combo of warm pumpkin doughnuts and rich chocolate is simply irresistible.
These are wonderful for breakfast, brunch, or dessert. Serve the doughnut holes rolled in a mix of sugar and pumpkin pie spice, with the warm ganache on the side.
Pumpkin Cider Doughnut Holes with Hot Fudge
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Ingredients
- 1 1/2 cups all-purpose flour
- 1/3 cup sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 teaspoon McCormick Pumpkin Pie Spice
- 1 large egg, lightly beaten
- 1/4 cup milk
- 1/4 cup hard pumpkin cider or non-alcoholic pumpkin apple cider
- 1/2 cup pumpkin puree
- 2 tablespoons butter, melted
- vegetable or canola oil, for frying
- for rolling: 1/3 cup sugar mixed with 1/2 teaspoon McCormick Pumpkin Pie Spice
hot fudge
- 6 ounces quality semi-sweet chocolate, chopped
- 1/2 cup heavy cream
Instructions
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Whisk the flour, sugar, baking powder, salt, and pumpkin pie spice together in a large bowl. In a separate bowl, whisk the egg, milk, pumpkin cider, pumpkin puree, and melted butter. Add the wet ingredients to the dry and stir until just combined.
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Heat a large saucepan over medium heat and pour in about 3 inches of oil. Use a candy thermometer and bring the oil to about 375°F (190°C) for frying.
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Either scoop the dough directly into the oil or lightly flour your hands and roll the dough into 1-inch balls for a smoother shape.
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Fry 2–3 doughnut holes at a time, turning occasionally, until golden brown, about 2–3 minutes total. Watch the temperature to keep it near 375°F. Transfer to paper towels to drain.
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When slightly cooled, roll the doughnut holes in the sugar and pumpkin pie spice mixture. Serve warm with the hot fudge.
hot fudge
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Place the chopped chocolate in a bowl. Heat the heavy cream in a saucepan over low heat just until it bubbles around the edges. Pour the hot cream over the chocolate and let it sit for 1–2 minutes, then stir until smooth to form a ganache. Use immediately for dipping.
Notes
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Now I can’t wait to eat!