Melt-in-Your-Mouth Baked Pumpkin Donut Holes Recipe
These Baked Pumpkin Donut Holes are a delightful treat perfect for chilly mornings, made with wholesome ingredients and ready in just 22 minutes.
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.
Notes
These donut holes can be stored at room temperature for up to 3 days or refrigerated for up to a week. For longer storage, freeze for up to 3 months.
Nutrition
Serving: 1donut holeCalories: 80kcalCarbohydrates: 12gProtein: 1gFat: 4gSaturated Fat: 1gCholesterol: 20mgSodium: 70mgPotassium: 50mgSugar: 5gVitamin A: 1000IUCalcium: 20mgIron: 0.5mg
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