Chocolate pumpkin donut holes with amaretto glaze

These classically fried chocolate pumpkin donut holes are topped with a sweet amaretto glaze for a delicious treat!

You know that whole saying “know your audience”? Well, I’m abandoning that (very sound) advice today and throwing a classically fried donut hole with a sugary liquor glaze in your face in the middle of January. Moderation…let’s practice it. Today actually kicks off the start of Doughnut Week with a bunch of food blogger friends. A week that will be filled not only with blow your mind (someone has a monte cristo doughnut on tap….seriously) donut recipes, but also 3 amazing giveaways (see the bottom of this post for the first one!).

Chocolate Pumpkin Donut Holes

Making a legitimate (fried) donut has been on my kitchen bucket list for quite some time, so when donut week came to be, I couldn’t pass it up even if it is smack in the middle of your resolution. Sorry, but not really. These are insane (as any fried donut is) and if you’re not willing to eat it now, save it for later. I mean, hi, that’s what pinterest is for, right?

Chocolate Donut Holes with Amaretto Glaze

So let’s talk about this frying business. Um, this ish is messy. It stunk up my whole house like a fast food joint forcing me to open windows when it was 37 degrees outside, necessitated apron wearing and burnt my fingers no less than 4 times. The Dunkin’ drive-thru is a heck of a lot easier. But…you’re not gonna find a munchkin with an amaretto glaze, that, I can guarantee.

I have a thing with amaretto. And by a thing I mean I freakin’ adore the stuff. It goes down like water and tastes like sweet candy, what’s not to love about that? The answer is the headache the next morning, but that’s just a tiiiiiny detail.

I promise these won’t give you a morning after headache. You’ll get a crispy fried outside, a super moist chocolatey pumpkin inside and a hint of sweet amaretto flavor from the icing, but no headache.
Pumpkin Donut Holes with Amaretto Glaze

Worth the burnt fingers and apron wearing. The smell however…worth it for 1 batch but with this kitchen bucket list item checked off, the next 2 recipes this week will be baked (and quite a bit healthier).


5.0 from 1 reviews
Chocolate pumpkin donut holes with amaretto glaze
 
Prep time
Cook time
Total time
 
These classically fried chocolate pumpkin donut holes are topped with a sweet amaretto glaze for a delicious treat!
Author:
Serves: 35 donut holes
Ingredients
  • 2 cups unbleached all purpose flour
  • 3 tablespoons unsweetened cocoa powder
  • 3 tablespoon baking powder
  • ½ cup brown sugar
  • 1 teaspoon salt
  • 1 teaspoon cinnamon
  • ½ teaspoon nutmeg
  • ¼ teaspoon allspice
  • 2 eggs
  • ⅔ cup pumpkin puree
  • ½ cup milk
  • ¼ cup melted butter
  • 1½ teaspoons vanilla extract
  • canola oil for frying
For the glaze
  • ¼ cup brown sugar
  • 2½ tablespoons amaretto liquor
  • 1 tablespoon heavy cream
  • ⅓ cup powdered sugar
Instructions
  1. Heat the oil in a medium sauce pot over medium heat. You want enough oil so that the holes can float, about 4-5 inches up the sides.
  2. Combine the dry ingredients in a large bowl and whisk together.
  3. Whisk together the wet ingredients in a small bowl.
  4. Add the wet to the dry ingredients and stir together with a spatula until fully incorporated.
  5. Once the oil is hot (about 375 degrees), wet your hands and form about 1½ tablespoons of the batter into a ball. Carefully drop the batter into the oil and fry for about 3 minutes turning it over with a spoon half way through.
  6. Repeat with the remaining batter. Make sure to not crowd the pot. I did no more than 4 donut holes at a time.
  7. Remove the donut holes from the oil with a slotted spoon and place on a cooling rack lined with paper towels to dry.
For the glaze
  1. Heat the brown sugar in a small sauce pan over medium-low heat.
  2. Once dissolved, whisk in the amaretto and heavy cream.
  3. Turn off the heat, slowly add in the powdered sugar and whisk until smooth.
  4. Drizzle the glaze over the donut holes and let it set for 2-3 minutes before serving.

 

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Comments

  1. 4

    says

    I was waiting for this post after seeing these babies on instagram yesterday! Gina, these look FANTASTIC! I didn’t think you could make pumpkin and chocolate even better…until you deep fried them and added booze.
    This is my kind of donut hole! Pinned!

  2. 5

    says

    I have a thing for chocolate donuts, but eating a whole one reminds me why I don’t eat donuts. Sugar rush, sugar crash, belly ache. So I have a chocolate donut hole (much more reasonable) every once in a while and love every minute of it. Amaretto is a love of mine too, so I am guessing that I would pretty much adore these little puppies. I love the description of the frying, ha ha, yes! Beautiful pics Gina.

  3. 7

    says

    See, this is why I love you. I just drafted a post about how I’m missing carbs and I’m a grumpy-ass for being on my “let’s be friggan’ healthy” thing, and then I come here and find solace in the fact that you made these deliciously sweet-looking doughnut holes. Moderation is key. I keep forgetting that. :)

  4. 20

    Mer says

    I know this comment is a little late, but I’m thinking of making these tonight and was wondering if the recipe was correct when it says to use “3 tablespoons of baking powder.” Please let me know, as I can’t wait to make them. Thanks so much!

      • 22

        Mer says

        Wow, thanks for the speedy reply! If only I could start making them here at work! :) Will it make a difference if I’m planning on baking them (as opposed to frying them) for the amount of baking powder needed? I probably should have mentioned that in my original question.

        • 23

          Running to the Kitchen says

          I’m honestly not sure as I’ve never tried them baked. I would assume you’d want some rise out of them before baking though and since there’s no yeast in the recipe, I’d probably use more bp than normal. That said, you could probably get away with a little less than called for though.

          • 24

            Mer says

            I just wanted to let you know that I did make a modified/healthified version of your recipe last week. I try to avoid both white and wheat flour, so I used my go-to, which is GF oat flour. I then decreased the cocoa powder (2 T), adjusted the spices and extract amounts to my preferences, used Truvia Baking Blend in place of sugar, replaced the butter with an equal amount of applesauce, and added additional pumpkin (1 full cup total). I ended up using 2 teaspoons (rather than 3 tablespoons) of baking powder. I baked them in donut pans rather than frying them, and ended up with 7 full-size donuts and 24 mini donuts. I also made my own low-sugar Bailey’s glaze/frosting. For extra crunch I topped some of them with pepitas. The donuts were absolutely amazing!!!!

            I know in reality it’s an entirely different recipe at this point, but the inspiration both for the chocolate pumpkin donut itself, and for the alcohol-themed glaze were definitely thanks to you!

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