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–+ servings
Baked Pumpkin Donut Holes

Warm and Fluffy Baked Pumpkin Donut Holes for Fall Bliss

Enjoy the warm flavors of fall with these easy Baked Pumpkin Donut Holes, a guilt-free treat perfect for any occasion.
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Prep Time 15 minutes
Cook Time 12 minutes
Cooling Time 5 minutes
Total Time 32 minutes
Servings: 24 donut holes
Course: Desserts
Cuisine: American
Calories: 70
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Donut Mixture
  • 2 cups all-purpose flour Can substitute with gluten-free flour if needed.
  • 2 teaspoons baking powder Check expiration date.
  • 1 teaspoon salt Enhances flavor.
  • 2 teaspoons pumpkin pie spice Or mix cinnamon and nutmeg.
  • 1 teaspoon ground nutmeg Can use allspice for a twist.
  • 1 cup pumpkin puree Use plain puree, not spiced filling.
  • 1 cup brown sugar Can substitute with white or coconut sugar.
  • 1/2 cup vegetable oil Melted coconut oil works well.
  • 1 large egg For a vegan option, use a flax egg.
  • 1 teaspoon vanilla extract Highly recommended.
  • 1/2 cup milk Swap with non-dairy milk if preferred.
For Coating
  • 1/4 cup unsalted butter Can replace with dairy-free spread.
  • 1/2 cup granulated sugar Sugar substitutes can also be used.
  • 1 tablespoon cinnamon Essential spice for coating.

Equipment

  • 24-cup mini muffin pan

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and grease a 24-cup mini muffin pan.
  2. In a medium bowl, whisk together all-purpose flour, baking powder, salt, pumpkin pie spice, and ground nutmeg.
  3. In a separate large bowl, mix pumpkin puree and brown sugar until smooth. Add vegetable oil, egg, vanilla extract, and milk, stirring until well combined.
  4. Gradually fold the dry ingredients into the wet mixture until just combined.
  5. Fill each cup of the greased mini muffin pan about three-quarters full with the batter.
  6. Bake for 10 to 12 minutes until edges are lightly golden and a toothpick comes out clean.
  7. Allow donut holes to cool for about 5 minutes, then dip in melted butter and roll in the sugar-cinnamon mixture.
  8. Serve warm with coffee or tea.

Nutrition

Serving: 1donut holeCalories: 70kcalCarbohydrates: 10gProtein: 1gFat: 3gSaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 15mgSodium: 50mgPotassium: 60mgSugar: 4gVitamin A: 200IUCalcium: 10mgIron: 0.5mg

Notes

These Baked Pumpkin Donut Holes are best enjoyed fresh out of the oven but can be stored in an airtight container.

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