October 27, 2023Review Recipe
Table of Contents
Sugar, pumpkin spice, and everything nice makes these cute little pumpkin donut holes a sure treat this fall. The donuts are full of pumpkin flavor and baked to fluffy perfection before being covered in a sweet cinnamon sugar coating.
Pumpkin Donut Holes Ingredients
These pumpkin donut holes feature a moist texture with a delightful blend of pumpkin and warm spices like cinnamon, nutmeg, cloves, and ginger.
The buttermilk adds a subtle tanginess, while a heavenly cinnamon sugar topping offers a sweet and slightly crispy exterior.
- 3 cups of all-purpose flour
- 1 cup of sugar
- 2 teaspoons of baking powder
- 2 teaspoons of pumpkin pie spice
- 1 teaspoon of salt
- ½ cup of buttermilk
- 1 cup of canned pumpkin puree
- 1 teaspoon of vanilla extract
- 1 large egg
- 2 tablespoons of unsalted butter
For The Topping:
- ¼ cup of unsalted butter, melted
- ¾ cup of sugar
- 1 tablespoon of ground cinnamon
Watch out when you are at the grocery store that you buy pure pumpkin puree and not canned pumpkin pie filling.
Substitutions And Additions
PUMPKIN PIE SPICE: If you’re like me, you always have some pumpkin pie spice on hand.
If not, you can make your own by combining a quarter teaspoon each of ground nutmeg, ground ginger, ground cloves, and ground allspice.
BUTTERMILK: You can make your own buttermilk using whole or 2% milk and lemon juice or distilled vinegar.
For every one cup of milk, stir in one tablespoon of lemon juice or vinegar.
PUMPKIN PUREE: If you find yourself without canned pumpkin puree, you can substitute it with homemade pumpkin puree.
Simply roast and puree fresh pumpkin, or use butternut squash puree for a similar flavor profile.
Keep in mind that homemade puree might have slightly different moisture content, so adjust the dry ingredients if needed. A
Additionally, if you’re looking for a flavor twist, consider using sweet potato puree for a unique variation on these donut holes.
VANILLA EXTRACT: While vanilla extract is a classic choice, you can experiment with different extracts to customize the flavor.
Try almond extract for a nutty note, maple extract for a subtle sweetness, or even a dash of orange zest for a citrusy twist.
How To Make This Pumpkin Donut Holes Recipe
These donut holes are baked in the oven once you whip up the simple batter. Let’s get started.
STEP ONE: Preheat the oven to 350°F.
STEP TWO: Line two baking sheets with silicone baking mats or parchment paper and spray with nonstick cooking spray.
STEP THREE: In a large bowl, combine flour, sugar, baking powder, pumpkin pie spice, and salt. Set flour mixture aside.
STEP FOUR: In a separate large mixing bowl, stir together the remaining ingredients (buttermilk, pumpkin puree, vanilla, egg, and butter).
STEP FIVE: Stir the wet ingredients into the dry ingredients. Stir just until well mixed. The batter will be thick.
STEP SIX: Scoop one tablespoon size amounts and shape them into balls using your hands. You’ll want to grease your hands for this step.
OUR RECIPE DEVELOPER SAYS
A medium cookie scoop is a great tool to measure out just about the right amount of donut batter.
STEP SEVEN: Place balls two inches apart on baking sheets. Bake one sheet at a time.
You can also make these donut holes in a mini muffin pan.
STEP EIGHT: Bake for 14 to 15 minutes or until a toothpick inserted in the middle of the donut hole comes out clean.
STEP NINE: Let cool for five minutes before adding the topping.
For The Topping:
STEP ONE: Place half of the donut holes in a large, resealable food storage bag.
Pour half the melted butter into the bag and shake well to coat all donut holes. Remove the donut holes from the bag and set them aside.
Repeat the steps with the rest of the donut holes and melted butter.
STEP TWO: In a small bowl, combine cinnamon and sugar.
Pour the cinnamon sugar mixture into a clean food storage bag, add half the buttered donut holes, and shake well to coat.
Remove from the bag and set on the baking tray to cool. Repeat with the other half of the donut holes.
STEP THREE: Remove the donut holes from the bag and serve warm.
How To Serve
When pumpkin season is in full swing, these donut holes are a special treat.
There is something extra fun about eating donut holes that kids and grown-ups alike love. They are such adorable, bite-sized confections.
Serve up a batch as a fun afternoon snack or an extra special treat on a fall breakfast table.
Both are delicious ways to bring the flavors of fall into your kitchen.
MORE PUMPKIN RECIPES
Storing Pumpkin Spice Donut Holes
Here’s what you need to know about storing and making your delightful treats ahead:
MAKE AHEAD: If you’re planning ahead for a special occasion or simply want to enjoy freshly baked donut holes in the morning, you can prepare the dough ahead of time.
After shaping the donut holes, place them on a baking sheet lined with parchment paper and freeze them until solid.
Once frozen, transfer them to an airtight container or freezer bag. They can stay in the freezer for up to a month.
When you’re ready to enjoy them, you can pop them straight in the oven from frozen, but be sure to extend the cook time slightly to ensure they cook through.
ON THE COUNTER: Store leftovers of these amazing donuts at room temperature in an airtight container for three to four days.
IN THE FREEZER: We do not recommend freezing these donut holes.
Why We Love This Recipe
IRRESISTIBLE FALL FLAVOR: These donut holes are a delectable embodiment of autumn, with the warm and comforting flavors of pumpkin and pumpkin pie spice.
SIMPLE HOMEMADE DELIGHT: This recipe offers the joy of homemade donut holes without any fuss. It’s perfect for novice bakers and delivers that fresh-from-the-bakery taste.
Even better than from the donut shop, these pumpkin donut holes are a delicious treat. They come out of the oven light and airy, and once coated in cinnamon and sugar, they are just the right size for snacking.
Frequently Asked Questions
This great recipe works either on a baking sheet or in a mini muffin tin. You could even bake them in a donut pan and just reduce the baking time to about ten minutes.
This easy recipe is best enjoyed fresh or within a couple of days. They don’t freeze well, so we recommend enjoying them right away.
If you would prefer to use homemade pumpkin puree rather than store-bought, you certainly can make this substitution for these cinnamon sugar pumpkin donut holes.
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Pumpkin Donut Holes
- 3 cups all-purpose flour
- 1 cup sugar
- 2 teaspoons baking powder
- 2 teaspoons pumpkin pie spice
- 1 teaspoon salt
- ½ cup buttermilk
- 1 cup pumpkin puree, canned
- 1 teaspoon vanilla extract
- 1 large egg
- 2 tablespoons unsalted butter
- ¼ cup unsalted butter, melted
- ¾ cup sugar
- 1 tablespoon ground cinnamon
- Preheat the oven to 350°F.
- Line two baking sheets with silicone baking mats.
- In a large bowl, stir together flour, sugar, baking powder, pumpkin pie spice, and salt.
- In a separate bowl, stir together the remaining ingredients (buttermilk, pumpkin puree, vanilla, egg, and butter).
- Stir the wet ingredients into dry ingredients. Stir just until well mixed. Batter will be thick.
- Scoop 1 tablespoon size amounts and shape them into balls using your hands. You’ll want to grease your hands for this step.
- Place balls two inches apart on baking sheets. Bake one sheet at a time.
- Bake for 14 to 15 minutes or until a toothpick inserted in the middle of the donut hole comes out clean.
- Let cool for 5 minutes before adding the topping.
- Place half of the donut holes in a large, resealable food storage bag. Pour half the melted butter into the bag and shake well to coat all donut holes. Remove the donut holes from the bag and set them aside. Repeat the steps with the rest of the donut holes and melted butter.
- In a small bowl, stir together cinnamon and sugar. Pour cinnamon sugar mixture into a clean food storage bag, add half the buttered donut holes and shake well to coat. Remove from the bag and set on the baking tray to cool. Repeat with the other half of the donut holes.
- Remove the donut holes from the bag and serve warm.
- Watch out when you are at the grocery store that you buy pure pumpkin puree and not canned pumpkin pie filling.
- A medium cookie scoop is a great tool to measure out just about the right amount of donut batter.
- You can also make these donut holes in a mini muffin
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