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.
Ingredients
Scale
- 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
Instructions
- Preheat the oven to 350°F and thoroughly coat a 24-cup mini muffin pan with non-stick spray.
- Sift flour into a medium bowl, then fold in baking powder, salt, nutmeg, and pumpkin pie spice until evenly distributed.
- In a larger bowl, whisk together pumpkin puree and brown sugar until smooth and integrated.
- Add vegetable oil, vanilla extract, egg, and milk to the pumpkin mixture, stirring until completely combined.
- Gently fold dry ingredients into wet ingredients, mixing just until incorporated to prevent overworking the batter.
- 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.
- Remove pan from oven and let donut holes cool for 2-3 minutes until they can be safely handled.
- Melt butter in one bowl and combine granulated sugar with cinnamon in another.
- Dip each warm donut hole first into melted butter, then roll completely in the cinnamon-sugar mixture to ensure full coverage.
- 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