Baked Pumpkin Spice Donut Holes for Fall

 

As the crisp autumn air sets in, there’s nothing quite as comforting as indulging in cozy fall treats. One of the quintessential flavors of the season is pumpkin spice, a beloved blend of warming spices like cinnamon, nutmeg, ginger, and cloves. With the growing excitement for all things pumpkin during fall, pumpkin spice has become a seasonal staple in drinks, desserts, and baked goods.

Among these fall favorites are baked pumpkin spice donut holes, a perfect bite-sized treat. Not only do they embody the flavors of the season, but they also offer a healthier alternative to fried donut holes. Baking the donut holes allows for easier preparation and a lighter, yet equally delicious, result. Whether you’re hosting a fall gathering or simply enjoying a quiet moment with a hot cup of coffee, these baked pumpkin spice donut holes are sure to bring a taste of autumn into your home.

Ingredients Overview

The secret to creating the perfect pumpkin spice donut holes lies in using the highest-quality ingredients. At the heart of the recipe is pumpkin puree, which provides moisture and a rich, earthy flavor. This pairs beautifully with the traditional fall spices — cinnamon, nutmeg, ginger, and cloves — that give the donut holes their signature warmth.

For those with dietary restrictions, substitutions can easily be made. Gluten-free flour or dairy-free milk options, such as almond or oat milk, ensure that everyone can enjoy this fall favorite. The rest of the ingredient list is simple and accessible, consisting of pantry staples like flour, sugar, butter, and eggs, all of which come together to create a delightful seasonal treat.

Step-by-Step Recipe Guide

Preparation Steps for Pumpkin Spice Donut Holes

Preparing the Dough

Creating the perfect pumpkin spice donut holes starts with preparing a well-balanced dough. Follow these detailed instructions to get the right consistency and flavor:

1. Mixing the Wet Ingredients
   In a large bowl, combine 1 cup of pumpkin puree, 2 large eggs, ½ cup of milk (or a dairy-free alternative), and 1 teaspoon of vanilla extract. Whisk these ingredients together until smooth. The pumpkin puree adds moisture and a rich flavor, while the eggs provide structure, and the milk keeps the dough light and fluffy.
2. Combining the Dry Ingredients
   In a separate bowl, sift together 2 cups of all-purpose flour (or a gluten-free alternative), 2 teaspoons of baking powder, 1 teaspoon of pumpkin pie spice (or a homemade blend of cinnamon, nutmeg, ginger, and cloves), and a pinch of salt. The baking powder is crucial for giving the donut holes their lift, and the pumpkin spice blend brings in the warmth and flavor of fall.
3. Folding Wet and Dry Ingredients Together
   Gently fold the dry ingredients into the wet mixture. Be careful not to overmix the dough, as this can lead to tough, dense donut holes. Fold just until the ingredients are combined, and the batter looks slightly lumpy — this is the perfect texture for light, airy donut holes.

Using a Donut Hole Pan vs. Free-forming Dough Balls

1. Pros and Cons of Using a Donut Hole Pan
   If you have a donut hole pan, this will make shaping the donut holes easier and more uniform. The pan ensures that the holes have a perfectly round shape and bake evenly. However, not everyone has this tool on hand, and that’s okay.
2. Tips for Shaping Dough Without a Pan
   If you don’t have a donut hole pan, you can free-form the dough into small balls by hand. To do this, lightly grease your hands, scoop out tablespoon-sized portions of dough, and roll them into balls. They may not be as perfectly round as with a pan, but they will still bake up delicious and flavorful.

Baking the Donut Holes

Preheating the Oven

Preheat your oven to 350°F (175°C). Proper preheating is key to ensuring the donut holes bake evenly and rise properly. Starting the dough in a hot oven helps create the right texture, preventing them from being too dense or undercooked in the center.

Filling the Donut Hole Pan

If using a donut hole pan, lightly grease the cavities with butter or non-stick spray. Spoon the dough into each cavity, filling them about ¾ full to allow room for the donut holes to rise. Even filling ensures all your donut holes bake at the same rate.

Baking Time and Doneness Test

Bake the donut holes for about 10 to 12 minutes. Keep a close eye on them after 10 minutes. They should have a springy texture when gently pressed. To test doneness, insert a toothpick into the center of one donut hole. If it comes out clean or with a few moist crumbs, they are ready.

Allowing to Cool

Once baked, remove the donut holes from the oven and let them cool in the pan for about 5 minutes before transferring them to a wire rack. It’s essential to let them cool slightly before applying any coatings or glazes to ensure the coatings stick properly without becoming overly sticky or melting away.

Flavor Enhancements and Coating Options

Classic Cinnamon-Sugar Coating

Preparing the Cinnamon-Sugar Mix

A traditional cinnamon-sugar coating adds the perfect finishing touch to these pumpkin spice donut holes. Combine ½ cup of granulated sugar with 1 tablespoon of ground cinnamon in a small bowl. This ratio creates a well-balanced, flavorful coating.

Coating the Donut Holes

While the donut holes are still warm, roll them in the cinnamon-sugar mix. The warmth helps the sugar adhere better, creating a satisfying crunch with each bite. You can either roll the entire donut hole or just dip the tops for a lighter coating.

Alternative Coatings

For those looking to switch things up, here are some other coating options:

1. Powdered Sugar: For a sweeter, more delicate coating, roll the donut holes in powdered sugar.
2. Cocoa Powder: For chocolate lovers, try coating them in a mix of cocoa powder and sugar.
3. Pumpkin Spice Glaze: For a sticky-sweet finish, consider adding a pumpkin spice glaze.

Pumpkin Spice Glaze (Optional)

Making a Simple Glaze

To make a glaze, combine 1 cup of powdered sugar, 2 tablespoons of milk (or a dairy-free alternative), and 1 teaspoon of pumpkin pie spice. Stir until smooth and slightly thick. Add more milk if the glaze is too thick or more sugar if it’s too thin.

Drizzling vs. Dipping

You can either drizzle the glaze over the donut holes for a lighter touch or dip them for a more substantial coating. If dipping, allow the glaze to set for a few minutes before serving to avoid a messy presentation.

Serving Ideas and Variations

Serving Suggestions

These baked pumpkin spice donut holes are incredibly versatile and can be enjoyed at any time of day:

1. Breakfast or Brunch: Serve them alongside pumpkin spice lattes, apple cider, or hot chocolate for a warm start to the day.
2. Fall-Themed Gatherings: Arrange them on a platter decorated with fall leaves or small pumpkins to impress guests at your next autumn party.
3. Dessert: Pair them with vanilla ice cream or a dollop of whipped cream for a sweet after-dinner treat.

Recipe Variations

Vegan Pumpkin Spice Donut Holes

For a vegan version, substitute the eggs with flax eggs (1 tablespoon ground flaxseed mixed with 3 tablespoons water for each egg). Use a dairy-free milk like almond or oat milk and replace the butter with a plant-based alternative.

Gluten-Free Version

To make these donut holes gluten-free, use a gluten-free flour blend that includes xanthan gum for structure. Almond flour or oat flour also works well, but be sure to adjust liquid ratios as these flours absorb moisture differently.

Adding Fillings

For an extra indulgent twist, fill the donut holes with a sweet surprise. Inject cream cheese frosting or maple butter into the center using a piping bag for a delightful burst of flavor.

Tips for Storing and Reheating

Storage Instructions

To keep your baked pumpkin spice donut holes fresh, store them in an airtight container. At room temperature, they will stay fresh for up to 2-3 days. If you want to extend their shelf life, place the container in the refrigerator, where they will last for about 5-7 days. Keeping them tightly sealed prevents them from drying out and maintains their soft texture.

Reheating Options

When reheating, the oven is the best method to preserve the texture. Preheat your oven to 350°F (175°C) and place the donut holes on a baking sheet. Warm them for 5-7 minutes, which will revive their freshness without making them soggy.

Microwaving is a faster option, but it can cause the donut holes to become soft and lose their texture. If you decide to microwave, heat them for 10-15 seconds on medium power and check frequently to avoid overheating.

For long-term storage, you can freeze the donut holes before coating them. Place them in a single layer on a baking sheet and freeze until solid, then transfer to a freezer-safe container. They will keep for up to 3 months. To reheat, allow them to thaw and then bake or microwave as mentioned above.

Common Mistakes and Troubleshooting

Avoiding Common Baking Pitfalls

1. Overmixing the Dough
   Overmixing the batter can lead to tough, dense donut holes. To avoid this, gently fold the wet and dry ingredients until just combined. A few lumps in the batter are okay — they’ll disappear during baking.
2. Underbaking or Overbaking
   Don’t rely solely on the timer. Check for doneness by pressing the top of a donut hole — it should spring back slightly. You can also use a toothpick test. If underbaked, they’ll be doughy in the center; overbaked, they’ll be too dry.
3. Coating Problems
   For coatings to stick, the donut holes should be warm but not hot. If they’re too cold, the coating won’t adhere properly. If you find that the coating isn’t sticking, lightly brush the donut holes with melted butter before rolling them in sugar or glaze.

Solutions to Common Issues

1. If the Donut Holes are Too Dry or Crumbly
   Dry donut holes could be caused by overbaking or not enough moisture in the batter. Next time, reduce the baking time slightly or add a tablespoon of extra milk to the batter.
2. Fixing Overly Dense Donut Holes
   Dense donut holes are usually a result of overmixing or too much flour. Ensure you measure flour properly by spooning it into the measuring cup and leveling it off with a knife. Fold the batter gently and avoid using too much force.

FAQs (Frequently Asked Questions)

1. Can I use canned pumpkin puree for this recipe?
   Yes, canned pumpkin puree works perfectly in this recipe. Just make sure it’s pure pumpkin and not pumpkin pie filling, which contains added sugars and spices.
2. Can I freeze the pumpkin spice donut holes?
   Yes, you can freeze the donut holes before coating them. This helps retain their freshness. When ready to enjoy, thaw them and then apply your preferred coating.
3. What can I substitute for pumpkin spice?
   You can make your own pumpkin spice mix using cinnamon, nutmeg, ginger, and cloves. Simply combine them in the ratio you prefer to mimic the flavor.
4. Can I make these without a donut hole pan?
   Absolutely! You can hand-roll the dough into small balls if you don’t have a donut hole pan. Though they might not be as perfectly round, they will still taste delicious.
5. How long will the donut holes last?
   Pumpkin spice donut holes will last for up to 3 days at room temperature in an airtight container. For longer storage, refrigerate or freeze them.
6. Are there gluten-free or vegan variations of this recipe?
   Yes! You can use a gluten-free flour blend to make a gluten-free version, or replace eggs and dairy with flax eggs and plant-based milk for a vegan-friendly option.

Print