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Delicious Baked Pumpkin Donut Holes

Irresistible Delicious Baked Pumpkin Donut Holes to Savor

Enjoy these delicious baked pumpkin donut holes, a healthier alternative to fried donuts, perfect for fall snacks!
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Prep Time 15 minutes
Cook Time 12 minutes
Cooling Time 5 minutes
Total Time 32 minutes
Servings: 24 donut holes
Course: Dessert
Cuisine: American
Calories: 90
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 1 cup Pumpkin Puree Use pure pumpkin puree, not pie filling.
  • 1 cup All-Purpose Flour Can be substituted with whole wheat or gluten-free flour.
  • 1/2 cup Granulated Sugar Adjust to your preferred level of sweetness.
  • 1/4 cup Brown Sugar Can be omitted to reduce sweetness.
  • 1 tbsp Baking Powder Ensure it's fresh.
  • 1/2 tsp Baking Soda Essential for achieving fluffy texture.
  • 1/4 tsp Salt Just a pinch.
  • 1 tsp Ground Cinnamon Essential for classic pumpkin flavor.
  • 1/4 tsp Ground Nutmeg Fresh nutmeg is even better.
  • 1/4 tsp Ground Ginger Adds a slight zing.
For the Moisture & Richness
  • 2 large Eggs Use room-temperature eggs.
  • 1/4 cup Vegetable Oil or Melted Butter Melted coconut oil can also be used.
  • 1/4 cup Milk Dairy or non-dairy alternatives both work.
For Coating
  • 1/4 cup Cinnamon Sugar Mixture For rolling warm donut holes.

Equipment

  • Donut hole pan
  • mixing bowls
  • Whisk
  • Spoon or piping bag

Method
 

Step‑by‑Step Instructions
  1. Preheat your oven to 350°F (175°C) and lightly grease your donut hole pan with cooking spray or butter.
  2. In a mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, ground cinnamon, ground nutmeg, and ground ginger until well combined.
  3. In a separate bowl, combine the pumpkin puree, granulated sugar, brown sugar, eggs, vegetable oil or melted butter, and milk. Whisk until smooth.
  4. Pour the wet mixture into the dry ingredients, gently folding until just combined. It's okay if some lumps remain.
  5. Using a spoon or piping bag, fill each cavity of the greased donut hole pan about two-thirds full with batter.
  6. Bake for 10-12 minutes or until a toothpick inserted comes out clean and tops are lightly golden.
  7. Once baked, let the donut holes cool in the pan for about 5 minutes, then roll in the cinnamon-sugar mixture.

Nutrition

Serving: 1donut holeCalories: 90kcalCarbohydrates: 14gProtein: 1gFat: 4gSaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 30mgSodium: 100mgPotassium: 100mgFiber: 1gSugar: 6gVitamin A: 1500IUCalcium: 30mgIron: 1mg

Notes

Avoid overmixing the batter for light and fluffy donut holes. Always use pure pumpkin puree for best flavor. Check for doneness a few minutes early due to oven variations.

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