Description
Delight in these moist and flavorful Pumpkin Donut Holes, perfect for autumn mornings or a sweet snack. Baked to perfection and coated in a cinnamon sugar mixture, these bite-sized treats combine warming spices with rich pumpkin puree for a cozy, irresistible taste.
Ingredients
Dry 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
Wet Ingredients
- 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
Topping
- 4 tablespoons unsalted butter (melted)
- 2 tablespoons ground cinnamon
- 2/3 cup sugar
Instructions
- Preheat Oven: Preheat your oven to 350 degrees Fahrenheit. Lightly oil a mini muffin pan or spray it with nonstick cooking spray to prevent sticking.
- Combine Dry Ingredients: In a large bowl, whisk together all-purpose flour, ground cinnamon, nutmeg, allspice, cloves, baking powder, and salt until evenly mixed.
- Mix Wet Ingredients: In a separate large bowl or glass measuring cup, whisk the pumpkin puree, milk, brown sugar, canola oil, egg, and vanilla extract until smooth and fully combined.
- Combine Wet and Dry: Pour the wet mixture over the dry ingredients and gently stir using a rubber spatula just until the batter is moist — do not overmix to keep the donuts light and tender.
- Fill Muffin Pan: Evenly scoop the batter into the prepared mini muffin pan, filling each cup about three-quarters full to allow room for rising.
- Bake: Bake in the preheated oven for 10 to 12 minutes, or until a toothpick inserted into the center of a donut comes out clean.
- Prepare Cinnamon Sugar Topping: While the donuts bake, combine the cinnamon and sugar in a medium bowl for the coating.
- Coat Donut Holes: Once baked, allow the donut holes to cool for about 2 minutes. Dip each warm donut hole into the melted butter, then roll it in the cinnamon sugar mixture to coat evenly.
- Cool: Transfer the coated donut holes to a wire rack and allow them to cool completely before serving to set the coating.
Notes
- Use canned pumpkin puree for convenience, not pumpkin pie filling, which contains added sugars and spices.
- Make sure not to overmix the batter to keep the donut holes soft and fluffy.
- Mini muffin pans work perfectly for these donut holes, but if you don’t have one, you can use a small round cookie cutter and shape the batter on a baking sheet, adjusting baking time slightly.
- For a dairy-free option, substitute the milk and butter with almond milk and a non-dairy butter alternative.
- Store leftover donut holes in an airtight container at room temperature for up to 2 days or freeze for longer storage.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
