Pumpkin Donut Holes
Pumpkin Donut Holes are the ultimate bite-sized indulgence for fall! Bursting with pumpkin spice flavor, these soft and tender treats are coated in cinnamon sugar for an extra touch of sweetness. Whether you’re hosting a cozy brunch, enjoying a holiday dessert, or just craving a seasonal snack, these donut holes are quick to make and impossible to resist.
Last fall, I surprised my family with a batch of Pumpkin Donut Holes on a chilly Saturday morning. The warm aroma of cinnamon and pumpkin filled the house, and my kids couldn’t wait to grab a handful. Even my husband, who usually skips breakfast, kept sneaking back for “just one more.” Now, it’s a seasonal favorite in our home, and making these donut holes has become a cherished fall tradition.
Why You’ll Love Pumpkin Donut Holes
•Bursting with Flavor: Packed with pumpkin and warm spices for the ultimate fall experience.
•Easy to Make: No frying necessary—these are baked to perfection.
•Perfectly Sized: Bite-sized treats that are ideal for snacking or sharing.
•Cozy Vibes: The cinnamon sugar coating makes every bite comforting and sweet.
Ingredients Notes For Pumpkin Donut Holes
•Pumpkin Puree: Use 100% pure pumpkin, not pumpkin pie filling.
•Pumpkin Spice: A blend of cinnamon, nutmeg, ginger, and cloves adds that signature fall flavor.
•Butter: Adds richness and helps the cinnamon sugar stick.
•Brown Sugar: Enhances the pumpkin flavor with its caramel-like sweetness.
•Flour: All-purpose flour creates a tender texture.
•Milk: Keeps the batter moist and light.
Recipe Steps
1.Prepare Batter: Mix wet ingredients (pumpkin, butter, sugar) and dry ingredients (flour, spices, baking powder) separately. Combine until smooth.
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2.Bake: Spoon batter into a greased mini muffin pan and bake at 350°F for 10–12 minutes, or until a toothpick comes out clean.
3.Coat with Cinnamon Sugar: While warm, brush each donut hole with melted butter and roll in a cinnamon sugar mixture.
4.Serve: Enjoy warm or at room temperature.
Storage Options
•Room Temperature: Store in an airtight container for up to 3 days.
•Freezer: Freeze uncoated donut holes for up to 3 months. Thaw and coat in cinnamon sugar before serving.
Variations & Substitutions
•Glaze Option: Drizzle with a maple or vanilla glaze instead of cinnamon sugar.
•Add Chocolate Chips: Fold mini chocolate chips into the batter for a sweet surprise.
•Air Fryer Option: Cook in an air fryer at 350°F for 8–10 minutes for a crispy exterior.
Frequently Asked Questions
Q: Can I make these gluten-free?
A: Yes! Substitute with a 1:1 gluten-free flour blend for great results.
Q: Can I fry these instead of baking?
A: Absolutely! Shape the dough into small balls, fry until golden, and then coat with cinnamon sugar.
Q: Can I make the batter ahead of time?
A: Yes, refrigerate the batter overnight and bake the next day.
Pumpkin Donut Holes are everything you love about fall, wrapped up in a sweet, bite-sized treat. Perfect for pumpkin spice lovers, these treats will disappear as fast as you can make them!
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Pumpkin Donut Holes
Rate This Yum Pin This Recipe For Later! Share The Yum On Facebook PrintIngredients
- For the Donut Holes:
- 0.5 lb 1 cup all-purpose flour
- 0.125 lb 1/4 cup granulated sugar
- 0.125 lb 1/4 cup brown sugar
- 1 teaspoon baking powder
- 0.5 teaspoon baking soda
- 0.5 teaspoon ground cinnamon
- 0.25 teaspoon ground nutmeg
- 0.25 teaspoon ground ginger
- 0.25 teaspoon salt
- 0.25 lb 1/2 cup canned pumpkin puree
- 1 large egg
- 0.125 lb 1/4 cup whole milk
- 2 tablespoons vegetable oil
- 1 teaspoon vanilla extract
- For the Cinnamon Sugar Coating:
- 0.125 lb 1/4 cup granulated sugar
- 0.125 lb 1/4 cup brown sugar
- 1 teaspoon ground cinnamon
- 3 tablespoons melted butter
Instructions
- Make the Donut Holes:
- Preheat Oven: Preheat your oven to 350°F (175°C). Grease a mini muffin tin or donut hole pan.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, granulated sugar, brown sugar, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt.
- Combine Wet Ingredients: In a separate bowl, mix the pumpkin puree, egg, milk, vegetable oil, and vanilla extract until smooth.
- Combine Wet and Dry Ingredients: Gradually fold the wet ingredients into the dry ingredients until just combined. Be careful not to overmix.
- Fill the Pan: Spoon the batter into the prepared muffin or donut hole pan, filling each cavity about 3/4 full.
- Bake: Bake in the preheated oven for 10-12 minutes, or until a toothpick inserted into the center comes out clean. Let the donut holes cool in the pan for 5 minutes before transferring to a wire rack.
- Prepare the Cinnamon Sugar Coating:
- Mix the Coating: In a small bowl, combine the granulated sugar, brown sugar, and cinnamon.
- Coat the Donut Holes: Brush each donut hole with melted butter and roll it in the cinnamon sugar mixture until fully coated.
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