If you’re on the hunt for a cozy, bite-sized treat that packs the warm, comforting flavors of fall into every nibble, this Pumpkin Donut Holes Recipe is about to become your new favorite. These little pockets of pumpkin-spiced joy are soft, moist, and perfectly coated in a cinnamon-sugar hug that makes them utterly irresistible. Whether you’re craving a quick breakfast nibble or a festive snack to share with friends, these donut holes strike the perfect balance between indulgence and wholesome flavor.
Ingredients You’ll Need
The beauty of this Pumpkin Donut Holes Recipe lies in its pantry-friendly ingredients that combine effortlessly to create magic. Each one brings its own special touch, from the rich pumpkin puree adding moisture and depth, to the cinnamon and pumpkin pie spice that infuse autumn’s signature warmth.
- Vegetable oil: Keeps the donut holes tender and moist without overpowering the pumpkin flavor.
- Pumpkin puree: Not pie filling—this adds natural sweetness, color, and that unmistakable pumpkin essence.
- Sugar: Divided thoughtfully for sweetness inside and a spiced sugar coating outside.
- Large eggs: Bind the batter and provide structure.
- Flour: The base of the batter, giving these donut holes their soft texture.
- Baking soda and baking powder: Work together to lighten the dough and help the donut holes rise beautifully.
- Salt: Enhances the flavors and balances the sweetness.
- Cinnamon and pumpkin pie spice: Infuse each bite with that classic autumnal aroma and taste.
- Butter: Melted for rolling, giving a richness and helping the cinnamon sugar stick perfectly.
How to Make Pumpkin Donut Holes Recipe
Step 1: Prep Your Oven and Pan
Get things going by preheating your oven to 350 degrees and greasing a muffin tin or donut hole pan with baking spray. This simple prep step ensures your donut holes bake evenly and pop out easily, saving you any sticky mess later.
Step 2: Mix the Spice Coating
Combine 1/4 cup sugar with 1 teaspoon cinnamon in a zip lock bag and give it a good shake. This cinnamon sugar will coat your donut holes later, giving them a sweet, crunchy finish that’s super addictive.
Step 3: Whisk Your Wet Ingredients
In a large bowl, whisk together the vegetable oil, pumpkin puree, eggs, and 1 cup of sugar until the mixture is smooth and creamy. This blend forms the moist, flavorful base of the batter, promising soft donut holes with just the right hint of pumpkin.
Step 4: Combine the Dry Ingredients
In a separate bowl, whisk together your flour, baking soda, baking powder, salt, the remaining 3/4 teaspoon cinnamon, and pumpkin pie spice. This blend of leavening agents and spices gives your donut holes lift and classic seasonal flavor.
Step 5: Marry Wet and Dry Ingredients
Add the dry flour mixture gradually into your wet pumpkin mixture, folding and blending until every bit of flour disappears. This method keeps the batter light and ensures your donut holes will be tender rather than tough.
Step 6: Fill and Bake
Using a small cookie scoop or spoon, fill your prepared pan’s cavities with batter about two-thirds full. Bake at 350 degrees for 15 minutes until the donut holes spring back lightly to the touch and a toothpick inserted comes out clean. This step transforms that batter into warm, golden-brown bites of goodness.
Step 7: Melt Butter for Coating
Pop 1/4 cup of butter into the microwave for about 30 seconds until melted. This butter bath will help your sugar and spice mixture cling perfectly to those freshly baked donut holes.
Step 8: Coat and Cool
Once the donut holes have cooled for five minutes—just enough to handle safely—roll each one first in the melted butter, then toss in your cinnamon sugar bag to coat them evenly. This final touch adds a delightful crunch and a dazzling cinnamon aroma that makes it hard to eat just one.
How to Serve Pumpkin Donut Holes Recipe
Garnishes
Sprinkle a dusting of powdered sugar on top or drizzle with a light glaze made from powdered sugar and a splash of milk for a shimmer of sweetness. You can also add chopped pecans or crushed graham crackers to the cinnamon sugar mix for added texture and fall flair.
Side Dishes
These donut holes shine alongside a hot cup of coffee, spiced chai, or a creamy latte. They also pair beautifully with a bowl of warm apple cider or a scoop of vanilla ice cream for a cozy dessert experience.
Creative Ways to Present
Arrange your pumpkin donut holes in a pyramid on a pretty platter, placing cinnamon sticks around for a rustic vibe. For party fun, serve them in mini cupcake liners or skewered on sticks, making them easy to grab and impossible to resist.
Make Ahead and Storage
Storing Leftovers
You can keep any leftover pumpkin donut holes fresh by storing them in an airtight container at room temperature for up to two days. If you won’t finish them quickly, refrigeration can extend their life by a few more days, just be sure to bring them to room temperature before enjoying.
Freezing
To enjoy pumpkin donut holes anytime, freeze them individually on a baking sheet, then transfer to a freezer bag or container. They’ll keep for up to two months, and you can pull out just the amount you need – no need to thaw beforehand.
Reheating
Reheat gently in the microwave for 15 to 20 seconds or warm in a low oven (about 300°F) for 5 to 7 minutes. This revives their softness and keeps that delicious cinnamon sugar coating intact.
FAQs
Can I use canned pumpkin pie filling instead of pumpkin puree?
It’s best to use pure pumpkin puree for this recipe because pumpkin pie filling contains added sugars and spices that can throw off the balance of flavors and the texture of your donut holes.
What can I substitute for vegetable oil?
You can swap vegetable oil with melted coconut oil or a neutral-tasting oil like canola. Just avoid butter as a direct substitute in the batter since it can change the texture.
Can I bake these in a regular muffin pan instead?
Absolutely! Baking in a regular muffin pan will work fine; just keep in mind the shape and size will change, so baking times may vary slightly. Check for doneness with a toothpick as usual.
How do I make the donut holes extra moist?
Ensuring you don’t overmix the batter and using fresh pumpkin puree helps keep the donut holes tender. Also, the butter and cinnamon sugar coating adds moisture and richness after baking.
Are pumpkin donut holes healthy?
While these are a treat, they do include pumpkin puree, which adds vitamins and fiber. They are best enjoyed in moderation as a special seasonal indulgence rather than an everyday snack.
Final Thoughts
There’s something irresistibly comforting about these Pumpkin Donut Holes Recipe bites that captures the essence of fall in each soft, sweet morsel. I hope you enjoy making them just as much as eating them, whether for a cozy morning, an afternoon pick-me-up, or sharing with friends at your next gathering. Give this recipe a try and experience the true joy of pumpkin season in every bite!
Print
Pumpkin Donut Holes Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 12 donut holes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These Pumpkin Donut Holes are a delightful autumn treat, featuring moist pumpkin-flavored dough baked to golden perfection and coated in a cinnamon sugar mixture. They’re easy to make, perfect for sharing, and bring the cozy flavors of the season to every bite.
Ingredients
Wet Ingredients
- 1/2 cup vegetable oil
- 1 cup pumpkin puree (not pie filling)
- 2 large eggs
- 1 cup sugar
- 1/4 cup butter (melted)
Dry Ingredients
- 1 1/2 cups all-purpose flour
- 1 tsp baking soda
- 1 tsp baking powder
- 1/4 tsp salt
- 1 3/4 tsp ground cinnamon (divided: 1 tsp for sugar mix, 3/4 tsp for batter)
- 1/2 tsp pumpkin pie spice
- 1/4 cup sugar (for coating)
Instructions
- Preheat and prepare pan. Preheat the oven to 350 degrees F. Spray a donut hole pan or muffin tin with baking spray and set aside.
- Mix cinnamon sugar coating. Combine 1/4 cup sugar and 1 tsp ground cinnamon in a zip lock bag. Shake to mix and set aside for coating the donut holes later.
- Combine wet ingredients. In a large bowl, whisk together the vegetable oil, pumpkin puree, eggs, and 1 cup sugar until smooth and fully combined.
- Combine dry ingredients. In a separate bowl, whisk together the flour, baking soda, baking powder, salt, 3/4 tsp cinnamon, and pumpkin pie spice until thoroughly mixed.
- Mix wet and dry ingredients. Gradually add the dry ingredients into the wet ingredients, mixing just until combined—be careful not to overmix the batter.
- Fill pan and bake. Using a small cookie scoop or spoon, fill each donut hole cavity in the prepared pan with batter. Bake in the preheated oven for 15 minutes or until a toothpick inserted into the center comes out clean.
- Melt butter. While the donuts bake, microwave the butter on high for 30 seconds or until melted. Set aside.
- Coat donut holes. Once baked, allow the donut holes to cool for 5 minutes. Then, dip each donut hole into the melted butter, followed by shaking it in the prepared cinnamon sugar mixture until fully coated.
Notes
- The pumpkin puree used should be plain pumpkin, not pumpkin pie filling, to avoid added sugars and spices.
- Use fresh spices for best flavor, especially the pumpkin pie spice and cinnamon.
- Be careful not to overmix the batter to keep the donut holes tender and light.
- Allow donut holes to cool slightly but coat while still warm to ensure the coating sticks well.
- If you don’t have a donut hole pan, you can use mini muffin tins as an alternative.
