Cozy Baked Pumpkin Donut Holes Recipe: Sweet Autumn Bites

Crispy autumn mornings call for delightful baked pumpkin donut holes that surprise and comfort.

Seasonal spices dance through light, airy pastries perfect for weekend brunch.

Nutmeg and cinnamon create a warm embrace in each tiny bite.

Soft interiors contrast with delicately crackled exteriors, promising pure deliciousness.

Simple ingredients from your pantry transform into irresistible treats within minutes.

Home kitchens become magical spaces where humble ingredients turn into extraordinary snacks.

FAQs

• Are these donuts healthy?

These donuts offer a healthier alternative to traditional fried donuts since they’re baked instead of deep-fried, using wholesome ingredients like pumpkin puree and minimal oil.

• Can I make these donuts gluten-free?

Yes, simply substitute the all-purpose flour with a gluten-free flour blend to create a gluten-free version of these delicious donut holes.

• Do I need any special equipment to make these?

You’ll need a 24-cup mini muffin pan and basic kitchen tools like mixing bowls, a whisk, and measuring cups to prepare these donut holes.

• Can kids help make these donut holes?

Absolutely! Kids can help with mixing ingredients, coating donuts in cinnamon sugar, and measuring ingredients under adult supervision.

What Makes Baked Pumpkin Donut Holes a Fall Treat

• Bake with Ease: Perfect for bakers of all skill levels, this recipe requires minimal technical expertise and simple mixing techniques.
• Crowd-Pleasing Treat: These donut holes deliver warm, comforting flavors that appeal to both kids and adults, making them ideal for family gatherings or casual get-togethers.
• Quick Breakfast or Snack Solution: Minimal preparation and short baking time mean you can have delicious pumpkin treats ready in under an hour, solving last-minute breakfast or snack cravings.
• Versatile Seasonal Delight: Packed with pumpkin pie spices, these donut holes capture the essence of autumn, transforming ordinary moments into cozy culinary experiences that celebrate seasonal flavors.

Ingredients for Baked Pumpkin Donut Holes

• All-Purpose Flour: The main structure and base for the donut holes.
• Baking Powder: Provides the necessary rise and lightness to the donuts.
• Salt: Enhances the overall flavor profile of the donut holes.
• Nutmeg, Pumpkin Pie Spice: Adds warm, aromatic spices that complement the pumpkin flavor.

• Pumpkin Puree: Delivers rich, seasonal pumpkin flavor and moisture to the donut holes.
• Brown Sugar: Provides deep sweetness and helps create a soft texture.
• Vegetable Oil: Ensures the donuts remain moist and tender.
• Vanilla Extract: Adds depth and warmth to the overall flavor.
• Egg: Binds the ingredients and contributes to the structure of the donut holes.
• Milk: Helps create a smooth, consistent batter.

• Granulated Sugar, Cinnamon: Creates a sweet and spicy exterior that completes the donut holes.
• Butter: Helps the cinnamon sugar coating adhere to the warm donuts.

How to Make Baked Pumpkin Donut Holes

Step 1: Preheat and Prepare Baking Station

Get your oven warmed up to 350 degrees Fahrenheit. Grab a 24-cup mini muffin pan and give it a generous spray of non-stick cooking spray to prevent any stubborn sticking.

Step 2: Mix Dry Ingredients

• Flour
• Baking powder
• Salt
• Nutmeg
• Pumpkin pie spice

Whisk these together until they’re perfectly combined and fluffy.

Step 3: Blend Wet Ingredients

• Pumpkin puree
• Brown sugar
• Vegetable oil
• Vanilla extract
• Egg
• Milk

Stir until everything looks smooth and well-incorporated.

Step 4: Combine Mixtures

Gently fold the dry ingredients into the wet mixture. Be careful not to overmix – you want your batter light and airy, not tough and dense.

Step 5: Fill and Bake

Carefully spoon the batter into your prepared mini muffin pan, filling each cup about three-quarters full. Slide the pan into the preheated oven and bake for 10-12 minutes.

Check doneness by inserting a toothpick – it should come out clean.

Step 6: Create Coating Stations

Set up two bowls: one with melted butter and another with a cinnamon-sugar mixture.

Step 7: Finish and Coat

Once baked, let the donut holes cool just enough to handle. Dip each one first in melted butter, then roll generously in the cinnamon-sugar mixture.

Step 8: Serve and Enjoy

These little bites of autumn happiness are best enjoyed warm, straight from the kitchen. Share with friends or savor them all by yourself!

Pro Tips for Moist Baked Pumpkin Donut Holes

• Use room temperature ingredients to ensure smooth blending and consistent texture in the batter.
• Avoid overmixing the batter to prevent dense, tough donut holes; stir just until ingredients are combined.
• Check donuts at the 10-minute mark to prevent overcooking, as ovens can vary in temperature and performance.
• Swap vegetable oil with melted coconut oil for a richer, more complex flavor profile.
• For a gluten-free version, replace all-purpose flour with a 1: 1 gluten-free baking blend to maintain the recipe's delicate structure.

Variations to Try with Pumpkin Donut Holes

• Gluten-Free Pumpkin Bites: Replace wheat flour with almond or coconut flour for a celiac-friendly version. Maintain same spice ratios and baking technique.
• Vegan Pumpkin Poppers: Substitute egg with flax egg, use plant-based milk, and replace butter with coconut oil. Ensure same moisture content and texture.
• Keto-Friendly Mini Donuts: Use almond flour, replace brown sugar with erythritol, and incorporate cream cheese for added richness. Adjust baking time slightly to prevent burning.
• Apple Spice Donut Holes: Swap pumpkin puree with applesauce, increase cinnamon, and add diced apples for extra texture and flavor complexity.

Pairing Suggestions for Baked Pumpkin Donut Holes

• The spicy, creamy chai perfectly complements the pumpkin's earthy warmth, enhancing the donut holes' subtle nutmeg and cinnamon notes.
• Rich caramel and chocolate undertones create a decadent contrast against the light, tender texture of the donut holes.
• Crisp, slightly tangy apple cider provides a refreshing counterpoint to the sweet, spiced donut holes, highlighting their autumnal character.
• Smooth, delicate vanilla cream cuts through the donut's warmth, offering a cool, silky balance to the spiced treat.

Storage Advice for Pumpkin Donut Holes

• Store cooled donut holes in an airtight container lined with paper towels to absorb moisture. Keep refrigerated for up to 3-4 days, preventing them from becoming soggy or developing mold.
• Place donut holes in a freezer-safe container with parchment paper between layers. Freeze for maximum 2 months. Wrap individually in plastic wrap before freezing to maintain freshness and prevent freezer burn.
• Warm in microwave for 10-15 seconds on low power. Alternatively, reheat in oven at 300°F for 3-5 minutes to restore original texture and warmth. Avoid overheating to prevent dryness.

Baked Pumpkin Donut Holes Recipe

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4.8 from 23 reviews

• Total Time: 27 minutes
• Yield: 18 1x

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Description

Wholesome baked pumpkin donut holes emerge as a delightful autumn treat perfect for seasonal gatherings. Warm spices and tender texture make these miniature pastries an irresistible snack you’ll crave during crisp fall afternoons.

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Ingredients

Scale 1x2x3x

• 3/4 cup (180 ml) pumpkin puree (not pumpkin pie filling)
• 1/2 cup (100 g) brown sugar
• 1/2 cup (120 ml) milk
• 1 egg
• 1/3 cup (80 ml) vegetable oil
• 1¾ cups (220 g) all-purpose flour
• 2 tsps baking powder
• 1 tsp pumpkin pie spice
• 1/2 tsp salt
• 1/2 tsp ground nutmeg
• 1 tsp vanilla extract
• 1 stick (113 g) unsalted butter (melted)
• 2/3 cup (133 g) granulated sugar
• 1 tbsp cinnamon

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Instructions

1. Preheat the oven to 350°F and thoroughly coat a 24-cup mini muffin pan with non-stick spray.
2. Sift flour into a medium bowl, then fold in baking powder, salt, nutmeg, and pumpkin pie spice until evenly distributed.
3. In a larger bowl, whisk together pumpkin puree and brown sugar until smooth and integrated.
4. Add vegetable oil, vanilla extract, egg, and milk to the pumpkin mixture, stirring until completely combined.
5. Gently fold dry ingredients into wet ingredients, mixing just until incorporated to prevent overworking the batter.
6. Carefully fill each muffin cup about three-quarters full with the batter. Bake for 10-12 minutes, checking doneness by inserting a toothpick that should come out clean.
7. Remove pan from oven and let donut holes cool for 2-3 minutes until they can be safely handled.
8. Melt butter in one bowl and combine granulated sugar with cinnamon in another.
9. Dip each warm donut hole first into melted butter, then roll completely in the cinnamon-sugar mixture to ensure full coverage.
10. Serve the donut holes immediately while warm for optimal flavor and texture.

Notes

• Customize spice levels by adjusting pumpkin pie spice or adding fresh ginger for extra warmth.
• Transform recipe into gluten-free version by substituting all-purpose flour with almond or coconut flour.
• Enhance moisture by incorporating applesauce or Greek yogurt as partial egg/oil replacement.
• Create dairy-free option using almond milk or coconut milk instead of regular milk.

• Prep Time: 15 minutes
• Cook Time: 12 minutes
• Category: Breakfast, Snacks, Desserts
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 18
• Calories: 126 kcal
• Sugar: 7 g
• Sodium: 110 mg
• Fat: 6 g
• Saturated Fat: 1.5 g
• Unsaturated Fat: 4.5 g
• Trans Fat: 0 g
• Carbohydrates: 17 g
• Fiber: 1 g
• Protein: 2 g
• Cholesterol: 20 mg