When the autumn season rolls around, there’s no better way to celebrate than indulging in sweet, warm treats like pumpkin donut holes. These bite-sized delights bring together the best flavors of fall—cinnamon, nutmeg, ginger, and of course, pumpkin. Perfect for cozy gatherings or a quick snack with your favorite hot beverage, these donut holes are a must-try dessert.

Making them at home is surprisingly simple, allowing you to enjoy the freshness and control the ingredients. The recipe offers a balance of sweetness and spice, creating a flavor that is both comforting and nostalgic. Whether you’re a seasoned baker or a beginner, you’ll find these pumpkin treats easy to make and even easier to love.

For those looking to experiment further, check out pumpkin recipes on Pinterest for more ideas. You might also enjoy exploring the origins of pumpkin desserts by visiting Pumpkin on Wikipedia. These external resources can inspire you to elevate your fall baking game.

Ingredients for Pumpkin Donut Holes

Key Ingredients for the Donut Holes

To create the perfect pumpkin donut holes, you’ll need a mix of pantry staples and a few special ingredients. Here’s what makes these treats irresistibly good:

• All-purpose flour: Provides the structure for the donut holes, ensuring a soft yet sturdy texture.
• Baking powder and baking soda: These leavening agents work together to create a light, fluffy consistency. Learn more about how baking powder works in recipes by visiting Baking Powder on Wikipedia.
• Spices (cinnamon, nutmeg, ginger, cloves): These warming spices give the donut holes their signature autumnal flavor. If you’re curious about the history of cinnamon, explore its fascinating journey on Wikipedia.
• Pumpkin puree: The heart of the recipe, adding moisture, flavor, and a rich orange hue.
• Granulated sugar and brown sugar: The combination of these sugars brings sweetness and a subtle caramel undertone.

Other essential ingredients include:

• Milk: Adds moisture and ensures a smooth batter.
• Egg: Acts as a binder, holding all the ingredients together.
• Butter: Adds richness to the donut holes.
• Vanilla extract: Enhances the flavors and adds depth to the sweetness.

Ingredients for the Coating

The coating is what transforms these donut holes into a truly indulgent treat:

• Granulated sugar and cinnamon: Mixed together, they provide a sweet, spicy finish that complements the flavors inside.
• Melted butter: Helps the coating adhere to the donut holes while adding a touch of richness.

If you’re looking for creative twists on these classic flavors, check out some inspiring cinnamon-sugar recipes to make your dessert table stand out.

Preparing the Batter

Creating the batter for pumpkin donut holes is a straightforward process, but following the steps carefully will ensure the best results. Here’s a step-by-step guide:

Preparing the Oven and Muffin Tin

• Preheat your oven to 350°F (175°C). A consistent temperature is crucial for even baking.
• Grease a mini muffin tin or line it with paper liners to prevent sticking. Using a mini muffin tin ensures the perfect size for each donut hole.

Mixing the Dry Ingredients

• In a medium bowl, combine the following:
  • 1 ¾ cups of all-purpose flour.
  • 1 teaspoon of baking powder.
  • ½ teaspoon of baking soda.
  • ½ teaspoon of salt.
  • Spices: 1 teaspoon of ground cinnamon, ½ teaspoon of ground nutmeg, ½ teaspoon of ground ginger, and ¼ teaspoon of ground cloves.
• Whisk these together until well blended. This step ensures the spices and leavening agents are evenly distributed throughout the batter.

Combining the Wet Ingredients

• In a large mixing bowl, combine:
  • ½ cup of pumpkin puree.
  • ½ cup of granulated sugar.
  • ¼ cup of brown sugar.
  • 1 large egg.
  • ¼ cup of milk.
  • ¼ cup of melted butter.
  • 1 teaspoon of vanilla extract.
• Use a whisk to mix the wet ingredients until smooth. The melted butter should be slightly cooled before adding, to prevent it from cooking the egg.

If you’re curious about the role of pumpkin in recipes, check out this Wikipedia page about pumpkin for more insights into its versatility.

Combining the Dry and Wet Ingredients

• Gradually add the dry ingredients to the wet mixture, about a third at a time. Use a spatula or wooden spoon to fold the ingredients together gently.
• Avoid overmixing the batter, as it can lead to dense donut holes. Mix just until the ingredients are combined, and no dry flour is visible.

This step is crucial for achieving the perfect texture. For tips on working with batters, explore mini muffin baking hacks on Pinterest.

Baking the Donut Holes

Filling the Muffin Tin

• Use a spoon or small cookie scoop to transfer the batter into the prepared mini muffin tin.
• Fill each cup about ¾ full. This allows room for the donut holes to rise without spilling over.

Baking Time

• Place the tin in the preheated oven and bake for 10–12 minutes. The donut holes are done when a toothpick inserted into the center comes out clean.
• Be careful not to overbake, as this can make the donut holes dry.

Cooling

• Allow the donut holes to cool slightly in the tin for 2–3 minutes. This helps them set and makes them easier to handle.
• Transfer them to a wire rack to cool completely before coating. Using a wire rack prevents condensation from making the bottoms soggy.

For additional inspiration on serving these treats, explore fall dessert ideas on Pinterest.

Coating the Donut Holes

The coating is the final touch that makes these pumpkin donut holes irresistible. The combination of cinnamon and sugar adds sweetness and warmth, while melted butter ensures the mixture sticks perfectly.

Preparing the Coating

• In a small bowl, mix together:
  • ½ cup of granulated sugar.
  • 1 teaspoon of ground cinnamon.
• Stir until the cinnamon is evenly distributed throughout the sugar.

Coating the Donut Holes

1. Melt ¼ cup of butter in a separate bowl. Ensure it’s warm but not too hot, as excessively hot butter may make the coating uneven.
2. Take each cooled donut hole and dip it lightly into the melted butter.
   • Ensure all sides are covered to help the cinnamon-sugar adhere.
3. Roll the butter-coated donut hole in the cinnamon-sugar mixture until fully covered.
   • Gently press the mixture onto the donut hole for a thicker coating if desired.

Tips for Perfect Coating

• Coat the donut holes while they are still slightly warm for better adhesion.
• If you love experimenting with flavors, explore cinnamon-sugar recipes for variations on the classic coating.

Serving and Storing Pumpkin Donut Holes

Serving Suggestions

These pumpkin donut holes are versatile and can be enjoyed in multiple ways:

• Serve them warm with a cup of coffee, hot cocoa, or apple cider for the ultimate fall treat.
• Arrange them on a decorative platter as a centerpiece for a gathering.
• Pair them with a dollop of whipped cream or a drizzle of caramel sauce for added indulgence.

Storing Tips

To keep your donut holes fresh:

• Place them in an airtight container at room temperature for up to 3 days.
• For longer storage, freeze them in a single layer on a baking sheet before transferring them to a freezer-safe bag. Reheat in the oven for a few minutes to enjoy warm.

FAQs About Pumpkin Donut Holes

Q1: Can I use whole wheat flour instead of all-purpose flour?

Yes, you can substitute whole wheat flour for all-purpose flour. However, keep in mind that whole wheat flour is denser, so your donut holes may turn out heavier. To counterbalance this, consider using half whole wheat and half all-purpose flour for a lighter texture.

Q2: Can I make these without eggs?

Absolutely! For an egg-free version, you can replace the egg with:

• ¼ cup of unsweetened applesauce for added moisture.
• 1 tablespoon of ground flaxseed mixed with 3 tablespoons of water (let it sit for 5 minutes to form a gel).

Both options will work well without compromising the flavor.

Q3: How do I make these gluten-free?

To make gluten-free pumpkin donut holes, use a gluten-free all-purpose flour blend. Ensure that the blend includes xanthan gum or guar gum for proper texture. These ingredients help mimic the binding properties of gluten.

Q4: Can I freeze these donut holes?

Yes! After baking and cooling, place the donut holes on a baking sheet and freeze until solid. Transfer them to a freezer-safe container or bag. When ready to enjoy, thaw them at room temperature and reheat in the oven for a few minutes.

Q5: How can I make these vegan?

For a vegan version, substitute:

• The egg with a flaxseed or applesauce alternative (as mentioned above).
• Regular milk with almond, soy, or oat milk.
• Butter with a plant-based alternative like coconut oil or vegan butter.

Pumpkin Donut Holes

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• Author: Christopher

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Description

Pumpkin donut holes are bite-sized, baked treats that combine the warm, cozy flavors of fall with the sweetness of a cinnamon-sugar coating. Made with simple pantry staples and rich pumpkin puree, these mini delights are perfect for breakfast, snacks, or dessert. They’re quick and easy to prepare, offering a fluffy, moist texture and a spiced aroma that fills your kitchen with seasonal joy. Whether served warm with coffee or packed for an autumn picnic, these donut holes are a crowd-pleasing treat.

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Ingredients

Scale 1x2x3x

For the donut holes:

• 1 ¾ cups all-purpose flour
• 1 tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• 1 tsp ground cinnamon
• ½ tsp ground nutmeg
• ½ tsp ground ginger
• ¼ tsp ground cloves
• ½ cup pumpkin puree
• ½ cup granulated sugar
• ¼ cup brown sugar
• 1 large egg
• ¼ cup milk
• ¼ cup melted butter
• 1 tsp vanilla extract

For the coating:

• ½ cup granulated sugar
• 1 tsp ground cinnamon
• ¼ cup melted butter

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Instructions

Preheat your oven to 350°F (175°C). Grease a mini muffin tin or line it with paper liners.

In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves.

In a large bowl, combine the pumpkin puree, granulated sugar, brown sugar, egg, milk, melted butter, and vanilla extract. Mix until smooth.

Gradually add the dry ingredients to the wet ingredients and stir until just combined. Do not overmix.

Spoon the batter into the prepared mini muffin tin, filling each cup about ¾ full.

Bake for 10-12 minutes, or until a toothpick inserted into the center comes out clean. Let the donut holes cool slightly in the pan before transferring them to a wire rack.

In a small bowl, mix the granulated sugar and cinnamon for the coating. Dip each donut hole into the melted butter, then roll it in the cinnamon-sugar mixture until fully coated.

Serve warm or at room temperature.

Notes

• Ingredient Substitutions
  • For a healthier version, swap all-purpose flour with half whole wheat flour.
  • Substitute dairy milk with almond or oat milk for a dairy-free option.
  • Use flaxseed meal or applesauce to replace eggs in vegan adaptations.
• Storage Tips
  • Store at room temperature in an airtight container for up to 3 days.
  • Freeze for up to 3 months and reheat in the oven before serving.
• Serving Suggestions
  • Best served warm alongside beverages like coffee, hot cocoa, or apple cider.
  • Add a caramel or cream cheese dipping sauce for extra indulgence.
• Baking Tips
  • Do not overmix the batter to ensure fluffy donut holes.
  • Use a mini muffin tin for perfect portions and even baking.
• Creative Variations
  • Experiment with pumpkin spice or maple-flavored coatings.
  • Add mini chocolate chips or chopped nuts to the batter for added texture.