There’s something about pumpkin season that brings out the cozy in all of us, right? I still remember the first time I made these pumpkin donut holes for my family—my kids were little, and I wanted to make something special that would fill the house with that warm, cinnamon-y smell. The joy on their faces when they bit into those fluffy donut holes covered in cinnamon-sugar was priceless. It became a fall tradition from that moment on.
Now, as the weather starts to cool and pumpkins begin popping up everywhere, I find myself drawn back to this recipe. It’s simple, quick, and always a hit with family and friends. I love how the pumpkin purée keeps the donuts moist and flavorful, while the spices add that touch of warmth that makes you feel right at home.
These baked pumpkin donut holes are perfect for sharing over a weekend breakfast or even as an afternoon snack with a hot cup of tea. Whether you’re making them for your own family or bringing them to a gathering, they’re sure to disappear in no time. Trust me, they’re just that good!
Preparing Baked Pumpkin Donut Holes
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Ingredients
- 2 teaspoons baking powder
- 1 teaspoon pumpkin spice
- 2 cups all-purpose flour (leveled)
- 1/2 teaspoon ground nutmeg
- 1 cup pumpkin purée (not pie filling)
- 1/2 cup light brown sugar
- 1/2 teaspoon salt
- 1/4 cup unsalted butter (melted, cooled)
- 1 large egg
- 1/2 cup milk
- 1 teaspoon vanilla extract
- 6 tablespoons unsalted butter (melted, cooled)
- 1 and 1/2 tablespoons ground cinnamon
- 3/4 cup granulated sugar
Directions
Preheat your oven to 350°F. Grease a mini muffin tin with non-stick spray and set it aside.
In a large bowl, whisk together the flour, baking powder, pumpkin spice, nutmeg, and salt until evenly combined.
In another bowl, mix the pumpkin purée, brown sugar, egg, milk, melted butter, and vanilla extract until smooth.
Gently fold the wet ingredients into the dry ingredients, stirring just until combined. Be careful not to overmix.
Spoon or pipe the batter into the prepared muffin tin, filling each cavity about 3/4 full.
Bake for 12 minutes, or until a toothpick inserted in the center comes out clean. Let the donut holes cool in the tin for 5 minutes before transferring them to a cooling rack.
Meanwhile, prepare two small bowls: one with the remaining melted butter, and the other with the cinnamon-sugar mixture (cinnamon and granulated sugar).
Dip each donut hole into the melted butter, then roll it in the cinnamon-sugar mixture to coat evenly.
Enjoy your delicious, pumpkin-spiced donut holes warm or at room temperature!
Storing Suggestion
Store any leftover donut holes in an airtight container at room temperature for up to 3 days. For longer storage, you can freeze them for up to 2 months. When ready to eat, simply thaw and warm them slightly in the oven or microwave to revive their fresh flavor.
Cooking Tips
If you don’t have pumpkin spice on hand, you can create your own blend using cinnamon, nutmeg, ginger, and cloves. Make sure to use pumpkin purée, not pumpkin pie filling, as it keeps the sweetness balanced. Also, avoid overmixing the batter, as it can make the donuts dense instead of light and fluffy.
Serving Suggestions
These donut holes are best served warm with a side of hot apple cider or coffee. They also pair wonderfully with a drizzle of maple syrup or even a dollop of whipped cream. For a fall-themed brunch, serve alongside a fruit salad or scrambled eggs.
Ingredient Substitutions
If you need a dairy-free version, swap the milk for almond milk or any plant-based milk, and use coconut oil instead of butter. You can also replace the egg with a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water) to make the recipe vegan.
Seasonal Variations
For a winter twist, try adding a pinch of ground ginger or allspice to the batter for a spicier flavor. In the spring or summer, you can substitute the pumpkin purée with mashed banana or applesauce for a lighter, fruitier version of these donut holes.
Allergen Information
This recipe contains gluten, dairy, and eggs. To make it gluten-free, substitute the all-purpose flour with a gluten-free flour blend. For those with dairy allergies, use a plant-based milk and butter alternative. Always check labels to ensure that ingredients like baking powder and vanilla extract are gluten-free and allergy-safe.
FAQ
Can I make these donut holes gluten-free?
Yes, you can make these gluten-free by using a gluten-free flour blend in place of the all-purpose flour. Make sure to select a blend that is specifically designed for baking to ensure the best texture.
How should I store leftover donut holes?
Leftover donut holes can be stored in an airtight container at room temperature for up to 3 days. You can also freeze them for up to 2 months and reheat them in the oven or microwave for a fresh taste.
Can I use pumpkin pie filling instead of pumpkin purée?
No, pumpkin pie filling is sweetened and spiced, which would alter the flavor of the donut holes. It’s best to use plain pumpkin purée to keep the balance of sweetness and spices just right.
What can I substitute for the pumpkin purée?
You can substitute the pumpkin purée with mashed banana or unsweetened applesauce for a different flavor profile. Both options will still give you moist, delicious donut holes.
Can I make the batter ahead of time?
It’s best to bake the donut holes right after mixing the batter for the fluffiest texture. However, you can prepare the dry ingredients and wet ingredients separately ahead of time and combine them when you’re ready to bake.
What if I don’t have a mini muffin tin?
If you don’t have a mini muffin tin, you can use a regular muffin tin and adjust the baking time. You’ll need to bake them for about 15-18 minutes, but check for doneness with a toothpick.
Baked Pumpkin Donut Holes
Ingredients
- 2 teaspoons baking powder
- 1 teaspoon pumpkin spice
- 2 cups all-purpose flour leveled
- 1/2 teaspoon ground nutmeg
- 1 cup pumpkin purée not pie filling
- 1/2 cup light brown sugar
- 1/2 teaspoon salt
- 1/4 cup unsalted butter melted, cooled
- 1 large egg
- 1/2 cup milk
- 1 teaspoon vanilla extract
- 6 tablespoons unsalted butter melted, cooled
- 1 1/2 tablespoons ground cinnamon
- 3/4 cup granulated sugar
Instructions
- Preheat your oven to 350°F. Prepare a mini muffin tin with a non-stick spray and set aside.
- In a large bowl, combine the flour, baking powder, pumpkin spice, nutmeg, and salt, mixing thoroughly.
- In a separate bowl, whisk together the pumpkin purée, brown sugar, egg, milk, butter, and vanilla until the mixture is smooth.
- Add the wet mixture into the dry ingredients, stirring just until everything is combined.
- Spoon or pipe the batter into the prepared mini muffin cups, filling each cavity about 3/4 full.
- Bake in the oven for about 12 minutes, or until a toothpick inserted into the center comes out clean.
- Once done, let the donut holes cool in the pan for 5 minutes, then transfer them to a cooling rack.
- As the donuts cool, prepare two small bowls: one with melted butter, and another with the cinnamon-sugar mixture.
- Dip each donut hole into the melted butter, ensuring it’s fully coated, then roll it in the cinnamon-sugar mix until evenly covered.
- Serve and enjoy your pumpkin-flavored treat!
