As the crisp air of autumn settles in, my kitchen transforms into a cozy haven filled with the warm aromas of spice and sweetness. One of my favorite homemade delights is Baked Pumpkin Donut Holes—the perfect treat for those chilly mornings or as a delightful afternoon snack. With only 22 minutes from prep to plate, these adorable bites not only save time but also promise a wholesome indulgence free from the preservatives of store-bought options. Each soft morsel is infused with rich pumpkin puree and a festive blend of spices, making them a satisfying crowd-pleaser whether served to guests or savored solo. Want to bring that comforting fall flavor to your family? Let’s roll up our sleeves and dive into this delicious recipe!
Why you'll crave these donut holes?
Deliciously Soft: Each bite of these baked pumpkin donut holes is a melt-in-your-mouth experience that combines the richness of pumpkin with delightful spices.
Quick and Easy: With just 22 minutes from start to finish, you can whip up these bites without the stress of complicated recipes. Ideal for busy mornings!
Wholesome Ingredients: Unlike store-bought treats, these donut holes are made from simple, wholesome ingredients that you can feel good about sharing with loved ones.
Perfect for Any Occasion: Whether you’re hosting a fall gathering or just need a cozy snack, these delicious bites will steal the show. Try serving them with a warm beverage for an inviting experience!
Versatile Enjoyment: Enjoy them warm right out of the oven, or keep them in an airtight container for up to 3 days for a tasty treat on the go. No shame in snacking later!
Baked Pumpkin Donut Holes Ingredients
For the Batter
- Pumpkin puree – this provides moisture and rich flavor, making your donut holes delightful and soft.
- All-purpose flour – serves as the base for that perfect, fluffy texture we all love in baked goods.
- Granulated sugar – adds sweetness to balance the spices in these baked pumpkin donut holes.
- Brown sugar – brings a hint of caramel flavor and keeps the donut holes moist.
- Baking powder – the leavening agent that helps your donut holes rise beautifully as they bake.
- Baking soda – enhances browning and tenderness, giving the donut holes an airy quality.
- Salt – enhances the flavors and balances the sweetness of the sugars.
- Ground cinnamon – infuses a warm, cozy spice that’s essential for a perfect fall treat.
- Ground nutmeg – adds a subtle hint of warmth and depth to the overall flavor.
- Ground ginger – complements the cinnamon and nutmeg, rounding out the spices perfectly.
- Large eggs – bind everything together while adding richness to the donut holes.
- Vegetable oil or melted butter – provides moisture and richness, making them extra tender.
- Milk – adds flavor and contributes to a soft texture.
For the Coating
- Granulated sugar – adds a sweet, crunchy exterior that makes every bite irresistible.
- Ground cinnamon – elevates the flavor of the coating, enhancing the festive appeal of your treats.
Step‑by‑Step Instructions for Baked Pumpkin Donut Holes
Step 1: Preheat the Oven and Prepare Pan
Begin by preheating your oven to 350°F (175°C). While it warms up, take a donut hole pan and generously grease each cavity with cooking spray or butter to prevent sticking. This simple step ensures your baked pumpkin donut holes pop out effortlessly once they are baked to golden perfection.
Step 2: Mix Dry Ingredients
In a medium-sized mixing bowl, combine 1 ½ cups of all-purpose flour, 1 teaspoon of baking powder, ½ teaspoon of baking soda, ½ teaspoon of salt, 1 teaspoon of ground cinnamon, ½ teaspoon of ground nutmeg, and ½ teaspoon of ground ginger. Use a whisk to mix the dry ingredients thoroughly until evenly blended. This will create a flavorful base for your donut holes.
Step 3: Combine Wet Ingredients
In another bowl, blend together 1 cup of pumpkin puree, ½ cup of granulated sugar, ¼ cup of packed brown sugar, 2 large eggs, ⅓ cup of vegetable oil or melted butter, and ¼ cup of milk. Mix until the ingredients are smooth and creamy, ensuring all the sugars are fully dissolved. This rich mixture elevates the moisture and flavor of your baked pumpkin donut holes.
Step 4: Mix Wet and Dry Ingredients
Pour the wet mixture into the bowl with the dry ingredients. Gently stir together until just combined, being careful not to overmix. It's okay if you see a few lumps; they will bake out perfectly. This delicate mixing ensures that your donut holes remain soft and tender, with delicious flavors blending together beautifully.
Step 5: Fill the Donut Hole Pan
Using a spoon or a piping bag, fill each cavity of the greased donut hole pan about ⅔ full with the batter. Be careful not to overfill, as this can cause your donut holes to overflow while baking. A smooth, even surface will help the dough rise evenly into delightful, round shapes.
Step 6: Bake the Donut Holes
Place the filled donut hole pan in the preheated oven and bake for 10–12 minutes. You'll know they are done when a toothpick inserted into the center comes out clean and the tops are slightly golden. The aroma of spices will fill your kitchen, signaling that your homemade treats are almost ready!
Step 7: Cool and Coat the Donut Holes
Once baked, carefully remove the donut holes from the oven and let them cool in the pan for about 5 minutes. After they cool slightly, roll them in a mixture of ¼ cup of granulated sugar and 1 teaspoon of ground cinnamon. This sweet coating adds a delightful crunch and enhances the inviting flavors of the baked pumpkin donut holes.
Step 8: Serve and Enjoy
Enjoy your freshly made donut holes warm from the oven or allow them to cool completely before storing in an airtight container. Whether served for breakfast or as a cozy snack, these baked pumpkin donut holes are perfect for any occasion.
Make Ahead Options
These Baked Pumpkin Donut Holes are perfect for busy home cooks who want to save time during the week! You can prepare the batter up to 24 hours in advance by mixing the wet and dry ingredients separately and refrigerating them. To maintain quality and prevent browning, cover the bowls tightly. When you’re ready to bake, simply combine the mixtures and fill your donut hole pan as instructed. For added convenience, you can also roll them in sugar and cinnamon once they have cooled after baking, then store them in an airtight container for up to 3 days. Enjoy delicious, fresh treats with minimal morning effort!
Baked Pumpkin Donut Holes Variations
Feel like experimenting? These delightful bites can be customized to suit your taste and dietary needs!
- Gluten-Free: Substitute all-purpose flour with a 1:1 gluten-free flour blend for a gluten-free treat everyone can enjoy.
- Vegan: Replace eggs with flaxseed meal (1 tablespoon ground flax + 2.5 tablespoons water) and use plant-based milk for a vegan-friendly version.
- Spiced-Up: Add a pinch of cayenne pepper to the batter for a subtle heat that contrasts beautifully with the sweetness.
- Chocolate-Dipped: Melt some dark chocolate and dip the cooled donut holes into it for a rich, decadent finish that will satisfy any chocoholic.
- Nutty Crunch: Fold in chopped pecans or walnuts into the batter for a delightful crunch and added texture that elevates your donut holes.
- Maple Coating: Instead of sugar and cinnamon, brush the warm donut holes with maple syrup for a sweet, sticky glaze that screams autumn.
- Mini Donut Version: Use a mini donut maker or pan to create bite-sized versions—perfect for parties or a great way to indulge without overdoing it!
- Pumpkin Spice Latte Pairing: Enjoy these donut holes with a homemade Pumpkin Spice Latte for a cozy treat that perfectly complements each other.
Feel free to mix and match these variations to create your perfect version of baked pumpkin donut holes!
How to Store and Freeze Baked Pumpkin Donut Holes
Room Temperature: Store leftover baked pumpkin donut holes in an airtight container at room temperature for up to 3 days. This keeps them soft and ready for snacking!
Fridge: If you prefer a longer shelf life, you can refrigerate the donut holes in an airtight container for up to one week. Just remember to allow them to come to room temperature before serving for the best taste.
Freezer: For long-term storage, freeze the donut holes by placing them in a single layer on a baking sheet until solid. Transfer them to an airtight freezer bag and they’ll last for up to 3 months.
Reheating: To enjoy them warm, simply thaw the frozen baked pumpkin donut holes in the fridge overnight, and reheat in the oven at 350°F (175°C) for 5-7 minutes until warmed through.
Expert Tips for Baked Pumpkin Donut Holes
Mix Gently: Avoid overmixing the batter to keep your donut holes light and fluffy. A few lumps are perfectly fine!
Use Fresh Spices: For the best flavor, use fresh ground spices instead of pre-packaged. They elevate the taste of your baked pumpkin donut holes significantly.
Don’t Overfill: Fill each cavity only about ⅔ full to prevent overflowing while baking. This ensures they maintain their perfect round shape.
Check for Doneness: Insert a toothpick into the center of a donut hole; if it comes out clean, they're done! Keep a close eye to prevent overbaking.
Cool Before Coating: Allow the donut holes to cool slightly before rolling them in sugar. This helps the coating adhere better and prevents melting away.
What to Serve With Baked Pumpkin Donut Holes
As you whip up these delightful baked bites, consider pairing them with a few charming accompaniments that enhance their cozy flavors.
-
Creamy Hot Chocolate: The rich chocolatey warmth perfectly complements the spices in your pumpkin donut holes, turning every bite into a dreamy experience. It’s like wrapping up in a warm blanket on a chilly day!
-
Fresh Fruit Salad: Bright, juicy fruits like apples and pears add a refreshing contrast to the sweetness of your donut holes. The crispness of the fruit balances the soft, tender texture beautifully, creating a well-rounded treat.
-
Maple Syrup Drizzle: A light drizzle of maple syrup over your donut holes can elevate the flavors, adding a luscious touch of sweetness that pairs wonderfully with the festive spices.
-
Spiced Chai Tea: This aromatic tea, infused with cinnamon and cloves, complements the flavors of pumpkin and spice and delivers a comforting warmth, perfect for those crisp fall mornings.
-
Vanilla Greek Yogurt: The creamy tang of yogurt provides a delightful contrast, making each bite feel a little indulgent while balancing the sweetness of your baked pumpkin donut holes.
-
Candied Pecans: These sweet, crunchy morsels add a delightful texture and extra flavor depth, offering a nutty crunch that complements the soft, spiced donut holes beautifully.
-
Caramel Drizzle: A simple drizzle of caramel sauce brings a decadent touch that enhances the cozy flavors. It’s an irresistible addition that guests will surely love!
-
Cinnamon Coffee: The warm, spiced notes of cinnamon-infused coffee mirror the flavors of your donut holes, creating a delightful pairing that warms the heart and soul.
Baked Pumpkin Donut Holes Recipe FAQs
How do I select the right pumpkin puree?
Absolutely! When choosing pumpkin puree, opt for 100% pure canned pumpkin rather than pumpkin pie filling, which contains added sugars and spices. If you're using fresh pumpkin, look for small sugar pumpkins; they should be firm with a smooth, unblemished skin.
What is the best way to store leftover donut holes?
You can store leftover baked pumpkin donut holes in an airtight container at room temperature for up to 3 days. For longer freshness, place them in the refrigerator; they will stay good for about a week. Just remember to allow them to come to room temperature before serving for optimal taste!
Can I freeze baked pumpkin donut holes?
Absolutely! To freeze your donut holes, first lay them in a single layer on a baking sheet and pop them in the freezer until they are solid. After that, transfer them to an airtight freezer bag, where they can be stored for up to 3 months. When you're ready to enjoy them, thaw in the fridge overnight and reheat in the oven at 350°F (175°C) for 5-7 minutes until warmed through.
What if my donut holes come out dense?
If your baked pumpkin donut holes turn out dense, it’s likely due to overmixing the batter or measuring the flour incorrectly. Be sure to gently mix until just combined, and use the spoon-and-level method for measuring flour—scooping directly from the bag can pack it down, resulting in too much flour.
Are these donut holes suitable for those with nut allergies?
Yes, these baked pumpkin donut holes are nut-free if you stick to the listed ingredients. Always double-check your specific ingredient labels to ensure no hidden nuts are present, especially with packaged items like flour and baking powder.
Can pets eat pumpkin?
Very! Plain pumpkin is safe for pets in moderation and can be beneficial for their digestion. However, ensure the pumpkin puree has no added sugars or spices before sharing any with your furry friends.
Melt-in-Your-Mouth Baked Pumpkin Donut Holes Recipe
Equipment
- Donut hole pan
- Mixing bowls
- Whisk
- Spoon or piping bag
Ingredients
For the Batter
- 1 cup pumpkin puree
- 1.5 cups all-purpose flour
- 0.5 cups granulated sugar
- 0.25 cups packed brown sugar
- 1 teaspoon baking powder
- 0.5 teaspoon baking soda
- 0.5 teaspoon salt
- 1 teaspoon ground cinnamon
- 0.5 teaspoon ground nutmeg
- 0.5 teaspoon ground ginger
- 2 large eggs
- 0.33 cups vegetable oil or melted butter
- 0.25 cups milk
For the Coating
- 0.25 cups granulated sugar
- 1 teaspoon ground cinnamon
Instructions
Step-by-Step Instructions
- Preheat your oven to 350°F (175°C) and grease the donut hole pan.
- In a mixing bowl, combine all the dry ingredients: flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.
- In another bowl, mix the wet ingredients: pumpkin puree, granulated sugar, brown sugar, eggs, oil, and milk until smooth.
- Combine the wet and dry mixtures, stirring until just combined.
- Fill each cavity of the greased donut hole pan ⅔ full with batter.
- Bake in the preheated oven for 10–12 minutes until a toothpick comes out clean.
- Let cool in the pan for 5 minutes, then roll in sugar and cinnamon mixture.
- Serve warm or store in an airtight container.
Leave a Reply