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Delicious Baked Pumpkin Donut Holes

Delicious Baked Pumpkin Donut Holes for a Cozy Fall Treat

Indulge in Delicious Baked Pumpkin Donut Holes, a healthier alternative to traditional donuts, perfect for fall.
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Prep Time 15 minutes
Cook Time 12 minutes
Cooling Time 5 minutes
Total Time 32 minutes
Servings: 12 donut holes
Course: Breakfast
Cuisine: American
Calories: 80
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Donut Holes
  • 1 cup Pumpkin Puree Use pure pumpkin puree, not pumpkin pie filling.
  • 1 1/2 cups All-Purpose Flour Can substitute with whole wheat or gluten-free flour.
  • 1/2 cup Granulated Sugar Consider using coconut sugar for a lower glycemic option.
  • 1/4 cup Brown Sugar Can be replaced with more granulated sugar if needed.
  • 2 teaspoons Baking Powder Ensure freshness for optimal results.
  • 1 teaspoon Baking Soda Necessary for balance and rise.
  • 1/2 teaspoon Salt Enhances overall flavor.
  • 1 teaspoon Ground Cinnamon Adjust according to taste.
  • 1/4 teaspoon Ground Nutmeg Adjust according to taste.
  • 1/4 teaspoon Ground Ginger Adjust according to taste.
  • 2 large Eggs Use flax eggs for a vegan alternative.
  • 1/4 cup Vegetable Oil or Melted Butter Applesauce can be a healthier alternative.
  • 1/4 cup Milk Substitute with almond milk or oat milk for a dairy-free option.
For the Cinnamon Sugar Coating
  • 1/4 cup Cinnamon Sugar Mixture Adjust sugar according to preference.

Equipment

  • donut hole pan
  • Mixing bowls
  • Whisk
  • Spatula
  • Piping bag

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and grease a donut hole pan.
  2. In a large mixing bowl, whisk together the dry ingredients: all-purpose flour, granulated sugar, brown sugar, baking powder, baking soda, salt, ground cinnamon, nutmeg, and ginger until well blended.
  3. In a separate bowl, combine the pumpkin puree, eggs, vegetable oil or melted butter, and milk. Whisk until smooth and creamy.
  4. Gently pour the wet mixture into the dry ingredients and stir just until combined, avoiding overmixing.
  5. Fill each cavity of the donut hole pan about two-thirds full with the batter and tap the pan to remove air bubbles.
  6. Bake for 10 to 12 minutes or until a toothpick inserted in the center comes out clean.
  7. Once baked, let the donut holes cool in the pan for 5 minutes, then transfer them to a cooling rack.
  8. In a shallow bowl, combine granulated sugar and cinnamon. Roll each donut hole in the mixture and enjoy.

Nutrition

Serving: 1donut holeCalories: 80kcalCarbohydrates: 15gProtein: 1gFat: 3gSaturated Fat: 0.5gCholesterol: 30mgSodium: 100mgPotassium: 50mgFiber: 0.5gSugar: 6gVitamin A: 1500IUCalcium: 20mgIron: 0.5mg

Notes

Use pure pumpkin for best results and avoid overmixing the batter for fluffy donut holes. Store in an airtight container for freshness.

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