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Delicious Baked Pumpkin Donut Holes

Delicious Baked Pumpkin Donut Holes for Cozy Fall Mornings

Enjoy these delicious baked pumpkin donut holes for a cozy fall morning treat, perfect for any occasion.
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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: 70
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 1 cup Pumpkin Puree Use pure pumpkin puree instead of pie filling for optimal taste.
  • 1 cup All-Purpose Flour Substitute with whole wheat flour or a gluten-free flour blend if desired.
  • 1/2 cup Granulated Sugar Coconut sugar is a great alternative.
  • 1/4 cup Brown Sugar Packed tightly for rich caramel notes in flavor.
  • 1 tbsp Baking Powder Acts as the leavening agent.
  • 1/2 tsp Baking Soda Essential for a perfect lift and texture.
  • 1/2 tsp Salt Enhances the overall flavor.
  • 1 tbsp Ground Cinnamon Provides classic pumpkin spice warmth.
  • 1/2 tsp Ground Nutmeg Freshly grated adds depth to the spice profile.
  • 1/2 tsp Ground Ginger A warm, spicy kick.
  • 2 large Eggs Provide structure; flax eggs can substitute for a vegan option.
  • 1/4 cup Vegetable Oil or Melted Butter Adds richness.
  • 1/2 cup Milk Any milk or non-dairy milk keeps the batter moist.
For the Coating
  • 1/4 cup Cinnamon Sugar Mixture Adjust the ratio based on 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 generously with cooking spray or melted butter.
  2. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.
  3. In a separate large bowl, combine the pumpkin puree, granulated sugar, brown sugar, eggs, vegetable oil, and milk. Blend until smooth.
  4. Gently pour the wet ingredients into the dry ingredients and fold carefully until just combined.
  5. Fill the donut hole pan cavities about two-thirds full with batter.
  6. Bake for 10-12 minutes, checking for doneness with a toothpick.
  7. Let the donut holes cool in the pan for 5 minutes, then roll in cinnamon sugar while warm.

Nutrition

Serving: 1donut holeCalories: 70kcalCarbohydrates: 10gProtein: 1gFat: 3gSaturated Fat: 0.5gMonounsaturated Fat: 1gCholesterol: 10mgSodium: 50mgPotassium: 50mgSugar: 4gVitamin A: 300IUVitamin C: 1mgCalcium: 10mgIron: 0.5mg

Notes

Use pure pumpkin puree for the best flavor. Don't overmix the batter to ensure fluffy donut holes. Store in an airtight container for up to 3 days at room temperature.

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