Description
These baked pumpkin spice donut holes are a delicious and healthier alternative to traditional fried donut holes, perfect for the cozy fall season. With the warm flavors of cinnamon, nutmeg, ginger, and cloves paired with the richness of pumpkin puree, these bite-sized treats capture the essence of autumn in every bite. Whether served at breakfast, brunch, or as a dessert at your next fall-themed gathering, they are sure to be a hit. The donut holes are lightly spiced, soft on the inside, and can be finished with a classic cinnamon-sugar coating or an optional pumpkin spice glaze for an extra indulgent touch.
Ingredients
For the Donut Holes:
- 1 ¾ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- 1 tsp ground cinnamon
- ½ tsp ground ginger
- ¼ tsp ground nutmeg
- ¼ tsp ground cloves
- ½ tsp salt
- ½ cup granulated sugar
- ½ cup brown sugar, packed
- ⅓ cup vegetable oil
- 1 cup pumpkin puree (canned or homemade)
- 2 large eggs
- 1 tsp vanilla extract
- ⅓ cup milk
For the Cinnamon-Sugar Coating:
- ½ cup granulated sugar
- 1 tsp ground cinnamon
- ¼ cup unsalted butter, melted
Instructions
1️⃣ Preheat oven to 350°F (175°C). Lightly grease a mini muffin tin to create donut hole shapes.
2️⃣ In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, cloves, and salt.
3️⃣ In a large bowl, beat together the granulated sugar, brown sugar, and vegetable oil until well combined. Add the eggs one at a time, mixing thoroughly. Stir in the pumpkin puree and vanilla extract.
4️⃣ Alternate adding the dry ingredients and milk to the wet mixture in batches, mixing until just combined. Be careful not to overmix.
5️⃣ Spoon the batter into the mini muffin tin, filling each cup about ¾ full. Bake for 10-12 minutes, or until a toothpick inserted in the center comes out clean.
6️⃣ While the donut holes bake, prepare the cinnamon-sugar coating. In a small bowl, mix together the granulated sugar and cinnamon. In a separate bowl, melt the butter.
7️⃣ Once the donut holes are done, allow them to cool for a few minutes. Dip each warm donut hole into the melted butter, then roll in the cinnamon-sugar mixture until well coated.
8️⃣ Serve warm or at room temperature. Enjoy with a cup of coffee or cider for the ultimate fall treat!
Notes
- Pumpkin Puree: Be sure to use pure pumpkin puree, not pumpkin pie filling, as the latter contains added sugars and spices that will throw off the recipe’s balance.
- Avoid Overmixing: When folding the wet and dry ingredients together, it’s important to avoid overmixing the dough. Overmixing can result in a tough texture, so gently stir until just combined for light and fluffy donut holes.
- Donut Hole Pan vs. Free-Forming: If you don’t have a donut hole pan, you can still make this recipe by hand-rolling the dough into small balls. While they may not be perfectly round, they will bake up just as delicious.
- Coating and Glazing: If you opt for a cinnamon-sugar coating, be sure to roll the donut holes while they are still warm for the best adherence. If glazing, let the donut holes cool completely before dipping to ensure the glaze sets properly.
- Storage and Freezing: Store these donut holes in an airtight container for up to 2-3 days at room temperature or refrigerate for up to 5-7 days. They also freeze well, making them an excellent make-ahead option. Just freeze before coating for the best results.
- Variations: This recipe can be easily adapted to suit dietary needs. For a vegan version, substitute the eggs with flax eggs and the milk with a plant-based alternative. A gluten-free flour blend can be used to make these suitable for those avoiding gluten.