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Classic Pumpkin Donut Holes Recipe

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★★★★★

4.9 from 150 reviews

Classic Pumpkin Donut Holes are soft, spiced bite-sized treats perfect for fall. Made with pumpkin puree, warm spices, and a cinnamon sugar coating, these baked donut holes deliver all the comforting flavors of pumpkin spice with a lighter texture thanks to baking instead of frying.

Ingredients

Scale

For the Batter:

  • 1 3/4 cups all-purpose flour
  • 1/2 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/2 tsp ground allspice
  • 1/8 tsp ground cloves
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 3/4 cup pumpkin puree
  • 1/2 cup milk
  • 1/2 cup packed brown sugar
  • 1/3 cup canola oil
  • 1 large egg
  • 1 tsp vanilla extract

For Coating:

  • 4 tbsp melted unsalted butter

For Cinnamon Sugar:

  • 2 tbsp ground cinnamon
  • 2/3 cup granulated sugar

Instructions

  1. Prepare the Oven and Muffin Pan: Preheat your oven to 350°F (175°C). Lightly oil a mini muffin pan or coat it with nonstick spray to prevent the donut holes from sticking during baking.
  2. Mix Dry Ingredients: In a large bowl, whisk together all-purpose flour, ground cinnamon, ground nutmeg, ground allspice, ground cloves, baking powder, and salt until evenly combined.
  3. Mix Wet Ingredients: In a separate bowl or large glass measuring cup, whisk together pumpkin puree, milk, brown sugar, canola oil, egg, and vanilla extract until smooth and well combined.
  4. Combine Wet and Dry Ingredients: Pour the wet ingredients over the dry ingredients and stir gently with a rubber spatula just until the mixture is moist and no dry streaks remain. Be careful not to overmix to keep the donut holes tender; stop mixing as soon as the flour disappears, even if the batter looks a little lumpy.
  5. Fill Pan and Bake Donut Holes: Using a small cookie scoop or spoon, evenly scoop the batter into the prepared mini muffin pan. Bake in the preheated oven for 10-12 minutes, or until a toothpick inserted into the center comes out clean.
  6. Prepare Cinnamon Sugar Topping: While the donut holes bake, combine ground cinnamon and granulated sugar in a medium bowl to make a sweet and fragrant topping.
  7. Coat Donut Holes in Butter and Cinnamon Sugar: Once baked, remove the donut holes and let them cool for 2 minutes while still warm. Dip each warm donut hole in melted unsalted butter, then roll it in the cinnamon sugar mixture to coat. For extra indulgence, double-dip for a thicker coating.
  8. Cool and Serve: Place the coated donut holes on a wire rack to cool completely before serving. This helps the coating set and prevents sogginess on the bottoms.

Notes

  • Do not overmix the batter to ensure tender donut holes; slight lumps are okay.
  • Use a small cookie scoop for even-sized donut holes and uniform baking.
  • Double-dipping in cinnamon sugar creates a thicker, more indulgent coating.
  • Cool donut holes on a wire rack to keep them crisp and prevent sogginess.
  • You can substitute canola oil with vegetable or melted coconut oil if desired.
  • Make sure the donut holes are still warm when coating for best adherence of the cinnamon sugar.

Keywords: pumpkin donut holes, pumpkin spice donut holes, baked donut holes, cinnamon sugar donut, fall desserts, pumpkin desserts

Find it online: https://freshrecipehub.com/classic-pumpkin-donut-holes-recipe/