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Pumpkin Donut Holes Recipe

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4.3 from 10 reviews

These Pumpkin Donut Holes offer a delightful fall-inspired treat with a tender, spiced pumpkin batter coated in a sweet cinnamon-sugar glaze. Lightly baked to perfection, they are soft, flavorful, and perfect for a cozy snack or dessert.

  • Author: Emma
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Yield: 40 donut holes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Ingredients

Dry Ingredients

  • 3 cups all-purpose flour
  • 1 cup sugar
  • 2 teaspoons baking powder
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon salt

Wet Ingredients

  • ½ cup buttermilk
  • 1 cup pumpkin puree (canned)
  • 1 teaspoon vanilla extract
  • 1 large egg
  • 2 tablespoons unsalted butter

Topping

  • ¼ cup unsalted butter (melted)
  • ¾ cup sugar
  • 1 tablespoon ground cinnamon

Instructions

  1. Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the donut holes.
  2. Prepare Baking Sheets: Line two baking sheets with silicone baking mats to prevent sticking and allow even baking.
  3. Mix Dry Ingredients: In a large bowl, combine the all-purpose flour, sugar, baking powder, pumpkin pie spice, and salt. Stir well to evenly distribute the ingredients.
  4. Mix Wet Ingredients: In a separate bowl, whisk together buttermilk, pumpkin puree, vanilla extract, egg, and unsalted butter until fully combined.
  5. Combine Batter: Pour the wet mixture into the dry ingredients bowl and stir gently just until the ingredients are well mixed. The batter will be thick and sticky.
  6. Shape Donut Holes: Grease your hands lightly and scoop about 1 tablespoon of batter. Roll each scoop into a ball shape.
  7. Place on Baking Sheets: Arrange the donut holes on the prepared baking sheets about two inches apart to allow expansion.
  8. Bake: Bake one sheet at a time for 14 to 15 minutes or until a toothpick inserted into the center of a donut hole comes out clean.
  9. Cool Slightly: Remove the donut holes from the oven and let them cool for 5 minutes before applying the topping.
  10. Prepare Topping – Butter Coating: Place half of the donut holes into a large resealable food storage bag. Pour half of the melted butter over them, seal, and shake thoroughly to coat each donut hole evenly. Remove and set aside. Repeat with the remaining donut holes and butter.
  11. Prepare Topping – Cinnamon Sugar: In a small bowl, mix the sugar and ground cinnamon. Pour the cinnamon-sugar mixture into a clean resealable bag, add half the butter-coated donut holes, seal, and shake well to coat. Remove and place on a baking tray to cool. Repeat this process with the remaining donut holes.
  12. Serve: Serve the cinnamon-sugar coated pumpkin donut holes warm for best flavor and texture.

Notes

  • Use canned pumpkin puree for convenience and consistent texture.
  • Grease your hands lightly with butter or oil before shaping the donut holes to prevent sticking.
  • Baking one sheet at a time ensures even cooking and browning.
  • Donut holes can be stored in an airtight container for up to 2 days; reheat gently before serving.
  • For a dairy-free version, substitute buttermilk with a plant-based milk mixed with a teaspoon of lemon juice and use vegan butter alternatives.

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