There’s something undeniably delightful about the aroma of fresh-baked goods filling your kitchen, especially when those treats are mini versions of a seasonal favorite. These little delights are a warm and inviting option, perfect for cozy gatherings or as a sweet snack to enjoy with your morning coffee. With their soft texture and wonderfully spiced flavor, they’re bound to win hearts and set a festive mood.
Why you’ll love this dish
These treats perfectly capture the essence of autumn, combining the rich flavors of pumpkin and warm spices. The gentle sweetness, coupled with a tender, cake-like consistency, makes them hard to resist. Whether you’re serving them at a fall gathering or enjoying them solo with your favorite beverage, they are sure to impress.
"These baked pumpkin donut holes are the perfect sweet bite—lightly spiced and bursting with pumpkin flavor!"
They’re not just delicious, but also easy to make. Each bite is a reminder of cozy fall days, making them a wonderful addition to your seasonal baking rotation.
How this recipe comes together
This delightful snack starts with a simple batter blended with pumpkin puree and aromatic spices. Once mixed, you’ll scoop the batter into a donut hole pan and let it work its magic in the oven. When they’re done baking, a quick roll in cinnamon sugar adds a delightful crunch around the outside. It’s a straightforward process that yields delicious results in no time.
Prep Time: 10 min | Cook Time: 15 min | Total Time: 25 min
What you’ll need
- 1 cup all-purpose flour
- 1/2 cup pumpkin puree (not pumpkin pie filling)
- 1/3 cup granulated sugar
- 1/4 cup brown sugar, packed
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon pumpkin pie spice (or a mix of cinnamon, nutmeg, and ginger)
- 1/4 teaspoon salt
- 1/4 cup milk
- 1/4 cup melted butter, cooled
- 1 large egg
- For coating: 1/4 cup granulated sugar and 1 teaspoon cinnamon mixed together
The key here is to use fresh pumpkin puree for the best flavor and moisture. You can also substitute with apple sauce for a different take!
Step-by-step instructions
- Preheat your oven to 350°F (175°C) and lightly grease a donut hole pan with cooking spray.
- In a mixing bowl, whisk together the flour, granulated sugar, brown sugar, baking powder, baking soda, pumpkin pie spice, and salt until well combined.
- In a separate bowl, whisk the milk, melted butter, egg, and pumpkin puree until smooth.
- Pour the wet ingredients into the flour mixture, stirring gently until just combined—be careful not to overmix.
- Use a spoon or a piping bag to fill each mold in the donut hole pan about 3/4 full with the batter.
- Bake for 10-15 minutes, until you can insert a toothpick and it comes out clean.
- Remove from the oven and let them cool for a few minutes before rolling in the cinnamon sugar mixture.
Best ways to enjoy it
These delightful bites are best enjoyed warm, fresh from the oven, but they’re also fantastic at room temperature. Pair them with a cup of hot apple cider or a rich latte for a cozy treat. If you’re feeling adventurous, a drizzle of icing or a sprinkle of nuts on top can elevate the experience even further.
Storage and reheating tips
To keep them fresh, store any leftover baked donut holes in an airtight container at room temperature for up to three days. If you need to extend their life, consider freezing them! Just wrap the cooled donut holes in plastic wrap and then place them in a freezer-safe bag. They’ll be good for up to two months. To reheat, simply pop them into a preheated oven at 350°F (175°C) for about 5 minutes, or microwave briefly until warmed through.
Helpful cooking tips
- Always measure your flour correctly—spoon it into the measuring cup and level it off for accuracy.
- For added flavor, consider adding chocolate chips or chopped nuts to the batter.
- If you don’t have pumpkin pie spice, a mixture of cinnamon, nutmeg, and a pinch of ginger works beautifully.
- Don’t overmix the batter to keep the texture light and airy.
Creative twists
Feel free to make this recipe your own! Substitute half the flour for whole wheat flour for a healthier version, or incorporate other fall flavors like maple syrup or chocolate. You can also experiment with different coatings, like a simple glaze or chopped nuts for extra texture.
FAQ
Can I use fresh pumpkin instead of canned puree?
Absolutely! Just make sure to cook and puree the pumpkin first, and drain some moisture if it’s too wet.
What can I do if I don’t have a donut hole pan?
You can use a mini muffin pan as an alternative. Just adjust the baking time slightly, checking for doneness a few minutes earlier.
How do I ensure my donut holes stay moist?
Avoid overbaking—check them a few minutes before the end of the cooking time. Also, using fresh ingredients really helps maintain moisture.
Baked Pumpkin Donut Holes
Ingredients
Method
- Preheat your oven to 350°F (175°C) and lightly grease a donut hole pan with cooking spray.
- In a mixing bowl, whisk together the flour, granulated sugar, brown sugar, baking powder, baking soda, pumpkin pie spice, and salt until well combined.
- In a separate bowl, whisk the milk, melted butter, egg, and pumpkin puree until smooth.
- Pour the wet ingredients into the flour mixture, stirring gently until just combined—be careful not to overmix.
- Use a spoon or a piping bag to fill each mold in the donut hole pan about 3/4 full with the batter.
- Bake for 10-15 minutes, until you can insert a toothpick and it comes out clean.
- Remove from the oven and let them cool for a few minutes before rolling in the cinnamon sugar mixture.
