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Delicious Baked Pumpkin Donut Holes

Delicious Baked Pumpkin Donut Holes for a Cozy Fall Treat

Delicious Baked Pumpkin Donut Holes are a tasty and healthier fall treat, perfect for breakfast or an afternoon snack.
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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: Dessert
Cuisine: American
Calories: 80
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 1 cup Pumpkin Puree Use pure puree for best results.
  • 1 cup All-Purpose Flour Consider whole wheat for a nuttier taste.
  • 1/2 cup Granulated Sugar Try coconut sugar for a healthier option.
  • 1/4 cup Brown Sugar Adjust sweetness levels as desired.
  • 2 teaspoons Baking Powder Ensure freshness for optimal results.
  • 1 teaspoon Baking Soda No substitutions needed here.
  • 1/2 teaspoon Salt Adjust according to dietary needs.
  • 1 teaspoon Ground Cinnamon You can experiment with allspice as a substitute.
  • 1/2 teaspoon Ground Nutmeg
  • 1/2 teaspoon Ground Ginger
  • 2 Eggs Flax eggs can be used for a vegan twist.
  • 1/4 cup Vegetable Oil or Melted Butter Coconut oil is a great alternative.
  • 1/4 cup Milk Non-dairy milk works if preferred.
For Coating
  • 1/4 cup Cinnamon Sugar Mixture Adjust cinnamon level to your taste.

Equipment

  • donut hole pan
  • Mixing bowls
  • Whisk
  • Spatula

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and lightly grease your donut hole pan.
  2. In a large mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, ground cinnamon, nutmeg, and ginger.
  3. In another bowl, mix the pumpkin puree, granulated sugar, brown sugar, eggs, vegetable oil, and milk until smooth and creamy.
  4. Carefully fold the wet ingredients into the dry ingredients using a spatula or wooden spoon.
  5. Fill each cavity of your prepared donut hole pan about two-thirds full.
  6. Place the filled pan in the preheated oven and bake for 10 to 12 minutes, until a toothpick comes out clean.
  7. Allow the donut holes to cool slightly, then roll each one in a cinnamon-sugar mixture until fully coated.
  8. Enjoy warm or store in an airtight container at room temperature for up to three days.

Nutrition

Serving: 1donut holeCalories: 80kcalCarbohydrates: 12gProtein: 1gFat: 3gSaturated Fat: 1gCholesterol: 20mgSodium: 100mgPotassium: 50mgSugar: 5gVitamin A: 200IUCalcium: 20mgIron: 1mg

Notes

Use pure pumpkin puree instead of pumpkin pie filling for maximum flavor. Do not overmix the batter for fluffy texture.

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