These tasty treats are perfect for any autumn gathering, and trust me, they won’t last long on the table! I vividly remember cooking these with my kids on crisp fall afternoons. The house would fill with the warm, spicy aroma of cinnamon and pumpkin, and we’d always sneak a taste (or two) before they even made it to the cooling rack. It’s simple recipes like this that create some of our happiest memories, and that’s exactly why I’m excited to share it with you.
It’s easy, really—you can whip these up in no time! They’re a delightful alternative to fried donuts, baked right in your mini muffin tin. The batter comes together quickly with some pantry staples and a bit of pumpkin puree. My kids love to help mix the ingredients, and they get super excited when it’s time to roll them in the cinnamon sugar! Such a fun way to get them involved in the kitchen. Plus, these donut holes are great for breakfast, snacks, or even dessert. They don’t require much fuss, and they’re guaranteed to bring smiles all around.
Most importantly, making baked pumpkin donut holes is a fantastic way to celebrate the fall season. As the leaves turn and that cooler air starts to roll in, there’s something so comforting about a warm, spiced treat. Whether you’re prepping for a cozy get-together with friends or just looking for a tasty afternoon snack, these donut holes fit the bill. So gather your ingredients, put on your favorite fall sweater, and let’s get to baking. I promise, once you try these, they’ll become a family favorite you’ll make year after year!
How to Make Baked Pumpkin Donut Holes
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Ingredients
- 1¾ cups all-purpose flour
- ¾ cup pumpkin puree (not pumpkin pie filling)
- ½ cup brown sugar
- 1 stick of unsalted butter, melted
- 1 teaspoon vanilla extract
- ½ teaspoon salt
- 1 tablespoon cinnamon
- ⅓ cup vegetable oil
- 2 teaspoons baking powder
- ½ teaspoon ground nutmeg
- ½ cup milk
- ⅔ cup granulated sugar
- 1 egg
- 1 teaspoon pumpkin pie spice
Directions
First things first, preheat your oven to 350°F (175°C). Lightly coat a 24-cup mini muffin tin with nonstick cooking spray to make sure they pop out easily after baking.
In a medium bowl, take your flour, baking powder, salt, nutmeg, and pumpkin pie spice. Sifting these ingredients together helps ensure everything mixes nicely.
In a larger bowl, whisk together the pumpkin puree and brown sugar until they’re well blended and creamy.
Next, mix in the vegetable oil and vanilla extract, followed by cracking in the egg. Pour in the milk and stir until everything is nice and smooth.
Now it’s time to combine the dry mix with the wet ingredients—gently fold them together until just combined. It’s super important not to overmix; we want our donut holes to be light and fluffy.
Fill each cup of the muffin tin about three-quarters full with the batter. Bake them in the oven for about 10 to 12 minutes. They’re done when a toothpick inserted in the center comes out clean.
Once they’re baked, let them cool for a few minutes. In the meantime, prepare the finishing touches! Melt the butter in one bowl and mix the granulated sugar with the cinnamon in another.
Dip each donut hole into the melted butter and then roll it around in the cinnamon sugar mix until fully coated. Serve them warm, and trust me, they’ll be a hit!
Storing Suggestion
You can keep these delicious baked pumpkin donut holes in an airtight container at room temperature for up to three days. If you’d like to store them for a longer time, consider freezing them. Just pop them in a freezer-safe bag or container, and they’ll be good for about three months! When you’re ready to enjoy, simply thaw them and warm them up in the oven or microwave.
Cooking Tips
If you want to enhance the flavor of your pumpkin donut holes, consider adding a pinch of allspice or cloves. For a twist, you can also use maple syrup instead of brown sugar for a richer taste. If you find the dough too thick, mix in a little more milk until you reach the desired consistency.
Serving Suggestions
These donut holes pair wonderfully with a steaming cup of coffee or tea. For an extra special touch, you could serve them with a scoop of vanilla ice cream or a drizzle of caramel sauce. Try dusting them with powdered sugar for an added sweet finish, too!
Ingredient Substitutions
If you happen to be out of pumpkin puree, you can substitute it with applesauce for a different flavor, though it won’t have that pumpkin spice richness. You could also use coconut oil in place of vegetable oil—just melt it down first! If you’re looking to make these dairy-free, swap the milk with almond milk or oat milk.
Seasonal Variations
During the holiday season, you can blend in festive flavors like maple or even cranberries! In the spring and summer, consider using fresh fruits like mashed bananas or pureed strawberries instead of pumpkin to create different donut hole flavors that reflect the season.
Allergen Information
This recipe contains common allergens such as gluten, dairy, and eggs. For a gluten-free option, you could use a gluten-free baking mix instead of regular flour. Substitute the butter with coconut oil to make it dairy-free, and try using flax eggs as an egg replacement for a vegan variation.
FAQ
Can I make these donut holes in advance?
Absolutely! These baked pumpkin donut holes can be made in advance and stored in an airtight container. They taste just as good the next day! If you want, you can also freeze them to enjoy later. Just remember to reheat them before serving for that fresh-out-of-the-oven taste!
How do I know when the donut holes are baked properly?
The best way to check if your donut holes are done is to insert a toothpick into the middle. If it comes out clean or with just a few crumbs, they’re ready to come out of the oven. It’s essential not to overbake them, or they might turn out dry.
Can I use fresh pumpkin instead of puree?
Yes, you can use fresh pumpkin! Just make sure to cook it properly, blend it until smooth, and drain any excess liquid before adding it to the batter. However, for convenience, canned pumpkin puree works perfectly and is usually less watery.
What’s the best way to serve these donut holes?
These pumpkin donut holes are best served warm, especially if you’ve rolled them in cinnamon sugar. They pair nicely with beverages like coffee, hot chocolate, or a warm spiced cider. Just place them on a platter, and watch them disappear!
Can I make these donut holes without eggs?
Definitely! You can replace the egg with a flax egg by mixing one tablespoon of ground flaxseed with three tablespoons of water. Let it sit for a few minutes to thicken, then add it to the batter. This will help bind your ingredients together while keeping your donut holes fluffy!
How can I make these donut holes healthier?
If you’re looking to lighten the recipe up, consider reducing the sugar amount or using a sugar substitute. You could also replace half the flour with almond flour or whole wheat flour for added fiber. Adding nuts or dried fruits could boost the nutrition too!
Baked Pumpkin Donut Holes
Ingredients
- 1¾ cups all-purpose flour
- ¾ cup pumpkin puree not pumpkin pie filling
- ½ cup brown sugar
- 1 stick unsalted butter melted
- 1 teaspoon vanilla extract
- ½ teaspoon salt
- 1 tablespoon cinnamon
- ⅓ cup vegetable oil
- 2 teaspoons baking powder
- ½ teaspoon ground nutmeg
- ½ cup milk
- ⅔ cup granulated sugar
- 1 egg
- 1 teaspoon pumpkin pie spice
Instructions
- Preheat your oven to 350 degrees and generously spray a 24-cup mini muffin tin with nonstick cooking spray.
- In a medium mixing bowl, sift together the flour, baking powder, salt, nutmeg, and pumpkin pie spice.
- In another large bowl, blend together the pumpkin puree and brown sugar until well-mixed.
- Stir in the vegetable oil, vanilla extract, and then add the egg. Pour in the milk and mix everything until smooth.
- Combine the dry ingredients with the wet ingredients and stir gently until just mixed. Be careful to not overwork the batter!
- Fill each cup of the muffin tin about three-quarters full with the batter, and bake for 10-12 minutes or until a toothpick inserted comes out clean.
- After baking, let the donut holes cool for a moment so you can handle them.
- In a bowl, pour in the melted butter. In another bowl, combine the sugar and cinnamon.
- Dip each donut hole into the melted butter, then roll them in the cinnamon sugar mixture until fully coated.
- Serve warm and enjoy these delightful treats with a cup of coffee or tea!
