Welcome to the coziest corner of the internet where we’re turning pumpkin spice dreams into reality. These baked pumpkin donut holes are your ticket to fall flavor town, no deep fryer required.
Why This Recipe Works
- Baking instead of frying means less mess and guilt, but all the flavor.
- Pumpkin puree adds moisture and a subtle sweetness that’s perfectly autumnal.
- A quick roll in cinnamon sugar post-bake gives that classic donut shop finish.
- Perfect for sharing (or not, we won’t judge).
Ingredients
- 1 3/4 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/3 cup vegetable oil
- 1/2 cup brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 3/4 cup pumpkin puree
- 1/2 cup milk
- 1/2 cup granulated sugar
- 1 tablespoon cinnamon
Equipment Needed
- Donut hole pan or mini muffin tin
- Mixing bowls
- Whisk
- Measuring cups and spoons
Instructions
Preheat and Prep
Start by preheating your oven to 350°F and greasing your donut hole pan or mini muffin tin. This ensures your donut holes will pop out easily after baking.
Mix Dry Ingredients
In a large bowl, whisk together the flour, baking powder, salt, cinnamon, nutmeg, ginger, and cloves. This blend of spices will give your donut holes that signature pumpkin spice flavor.
Combine Wet Ingredients
In another bowl, mix the vegetable oil, brown sugar, egg, vanilla extract, pumpkin puree, and milk until smooth. The pumpkin puree not only adds flavor but also keeps the donut holes moist.
Bring It All Together
Gently fold the wet ingredients into the dry ingredients until just combined. Overmixing can lead to tough donut holes, so stop when you no longer see dry flour.
Bake to Perfection
Fill each cavity of your prepared pan about 3/4 full. Bake for 10-12 minutes, or until a toothpick inserted into the center comes out clean. Let them cool slightly before rolling in the cinnamon sugar mixture.
Tips and Tricks
For an extra flavor boost, try adding a pinch of cardamom to your spice mix. If you don’t have a donut hole pan, a mini muffin tin works just fine. To ensure even baking, rotate your pan halfway through the baking time. For a crispier exterior, brush the baked donut holes with melted butter before rolling in cinnamon sugar.
Recipe Variations
- Chocolate Chip Pumpkin Donut Holes: Fold in 1/2 cup of mini chocolate chips into the batter before baking.
- Glazed Pumpkin Donut Holes: Skip the cinnamon sugar and drizzle with a simple powdered sugar glaze.
- Pumpkin Spice Latte Donut Holes: Add 1 tablespoon of instant espresso powder to the dry ingredients for a coffee kick.
Frequently Asked Questions
Can I make these donut holes ahead of time?
Absolutely! These donut holes store well in an airtight container at room temperature for up to 2 days. For longer storage, freeze them and reheat in the microwave for a quick treat.
Can I use fresh pumpkin instead of canned?
Yes, but make sure it’s pureed and not too watery. You might need to adjust the amount of milk to get the right batter consistency.
Why are my donut holes dry?
Overbaking is the usual culprit. Keep an eye on them after the 10-minute mark, as oven temperatures can vary. Also, make sure your measurements are accurate to keep the balance of wet to dry ingredients.
Summary
These baked pumpkin donut holes are a delightful, easy-to-make treat that captures the essence of fall in every bite. Perfect for breakfast, dessert, or a snack, they’re sure to become a seasonal staple in your home.
