Pumpkin donut holes are a delightful treat that perfectly blend the flavors of fall into a bite-sized snack. These soft, spiced donuts are coated in cinnamon sugar, making them irresistible. Whether enjoyed with your morning coffee or as an afternoon snack, they bring warmth and comfort to any table.
Why Make This Recipe
Making pumpkin donut holes is a great way to celebrate the autumn season. They are easy to prepare, require simple ingredients, and offer a deliciously moist texture. These little bites are also perfect for gatherings, parties, or just because. Plus, who can resist a warm donut coated in cinnamon sugar?
How to Make Pumpkin Donut Holes
Ingredients
- 1 3/4 cups all-purpose flour
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground allspice
- 1/8 teaspoon ground cloves
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 3/4 cup pumpkin puree
- 1/2 cup milk
- 1/2 cup brown sugar
- 1/3 cup canola oil
- 1 large egg
- 1 teaspoon vanilla extract
- 4 tablespoons unsalted butter (melted)
- 2 tablespoons ground cinnamon
- 2/3 cup sugar
Directions
- Preheat your oven to 350 degrees F. Lightly oil a mini muffin pan or coat it with nonstick spray.
- In a large bowl, mix together flour, cinnamon, nutmeg, allspice, cloves, baking powder, and salt.
- In a separate bowl or a large glass measuring cup, whisk together pumpkin puree, milk, brown sugar, canola oil, egg, and vanilla.
- Pour the wet mixture over the dry ingredients. Stir gently using a rubber spatula until just moist; do not overmix.
- Evenly scoop the batter into the muffin tray.
- Place in the oven and bake for 10-12 minutes, or until a tester inserted in the center comes out clean.
- Once baked, cool for 2 minutes. Dip each donut hole in melted butter, then roll in the cinnamon sugar topping.
- Let cool on a wire rack.
How to Serve Pumpkin Donut Holes
Pumpkin donut holes are best served warm. They make a perfect treat for breakfast or as a snack anytime during the day. Pair them with coffee, hot chocolate, or tea for a cozy experience. They can also be served with a drizzle of glaze or icing if you prefer a sweeter touch.
How to Store Pumpkin Donut Holes
To store pumpkin donut holes, place them in an airtight container at room temperature for up to 3 days. If you want to keep them longer, you can refrigerate them for up to a week. For freezing, place them in a freezer bag and they’ll last for about 2 months. Just thaw them at room temperature when you’re ready to enjoy!
Tips to Make Pumpkin Donut Holes
- Make sure to measure your ingredients accurately for the best results.
- Don’t overmix the batter. Stir until just combined for tender donut holes.
- Experiment with different spices if you want to change up the flavor.
- For a fun twist, add chocolate chips or nuts to the batter before baking.
Variation
For a chocolate version, you can substitute half of the all-purpose flour with cocoa powder. You can also add mini chocolate chips into the batter for an extra treat!
FAQs
Q: Can I use fresh pumpkin instead of canned?
A: Yes, but make sure it is cooked properly and pureed to achieve the right consistency.
Q: What if I don’t have a mini muffin pan?
A: You can use a standard muffin pan, but the baking time may need to be adjusted to accommodate larger sizes.
Q: How can I make these vegan?
A: Substitute the egg with a flax egg (1 tablespoon of ground flaxseed mixed with 2.5 tablespoons of water) and use a non-dairy milk alternative.
Pumpkin Donut Holes
Ingredients
Dry Ingredients
- 1 ¾ cups all-purpose flour
- ½ teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon ground allspice
- ⅛ teaspoon ground cloves
- 2 teaspoons baking powder
- ½ teaspoon salt
Wet Ingredients
- ¾ cup pumpkin puree
- ½ cup milk
- ½ cup brown sugar Lightly packed
- ⅓ cup canola oil
- 1 large egg
- 1 teaspoon vanilla extract
Coating
- 4 tablespoons unsalted butter (melted)
- 2 tablespoons ground cinnamon
- ⅔ cup sugar
Instructions
Preparation
- Preheat your oven to 350 degrees F. Lightly oil a mini muffin pan or coat it with nonstick spray.
- In a large bowl, mix together flour, cinnamon, nutmeg, allspice, cloves, baking powder, and salt.
- In a separate bowl, whisk together pumpkin puree, milk, brown sugar, canola oil, egg, and vanilla.
- Pour the wet mixture over the dry ingredients. Stir gently with a rubber spatula until just moist; do not overmix.
- Evenly scoop the batter into the muffin tray.
- Place in the oven and bake for 10-12 minutes, or until a tester inserted in the center comes out clean.
- Once baked, cool for 2 minutes. Dip each donut hole in melted butter, then roll in the cinnamon sugar topping.
- Let cool on a wire rack.
