Pumpkin Donut Holes

Tiny, fluffy doughnut bites flavored with warm spices and pumpkin — perfect for breakfast, snacks, or dessert.

Why You’ll Love This Recipe

• Soft, pillowy donut holes with cozy fall flavor
• Pumpkin adds moisture and a subtle sweetness
• Easy to make — no deep fryer needed
• Perfect for parties, brunches, or after-school treats
• Rolls up into bite-sized pieces that are fun to eat

Ingredients

For the Donut Holes

• 1 cup canned pumpkin puree
• ½ cup granulated sugar
• ½ cup brown sugar
• 2 large eggs
• 4 tbsp melted butter
• 1 tsp vanilla extract
• 2 cups all-purpose flour
• 1 tbsp baking powder
• 1 tsp ground cinnamon
• ½ tsp ground nutmeg
• ¼ tsp ground cloves
• ½ tsp salt

For the Coating

• ½ cup granulated sugar
• 1 tsp ground cinnamon
• ¼ cup melted butter (optional, for rolling)

Instructions

1. Prepare the Batter
   • In a large bowl, whisk together pumpkin puree, granulated and brown sugar, eggs, melted butter, and vanilla until smooth.
   • In another bowl, whisk together flour, baking powder, cinnamon, nutmeg, cloves, and salt.
   • Gradually add dry ingredients into the wet mixture and stir until a soft dough forms.
2. Form the Donut Holes
   • Scoop small tablespoons of dough and roll into balls (about 1-inch in diameter).
   • Place on a baking sheet lined with parchment paper, spacing them slightly apart.
3. Bake
   • Preheat oven to 350°F (175°C).
   • Bake the dough balls for 10–12 minutes, or until they are lightly golden and a toothpick comes out clean.
   • Remove from oven and let cool 5 minutes.
4. Coat the Donut Holes
   • In a small bowl, combine granulated sugar and cinnamon.
   • (Optional) Brush each warm donut hole with melted butter, then roll in the cinnamon sugar mixture.
   • Alternatively, you can dip them directly in the sugar mix without butter.
5. Serve
   • Serve warm for the softest texture.
   • Optionally, dust with powdered sugar or drizzle a simple glaze.

You Must Know

• Donut holes are best when slightly warm — they become firmer as they cool.
• Don’t overfill your baking sheet — leave space for each donut ball to expand.
• The coating can be customized: use maple sugar or brown sugar plus spice.
• For a glaze: mix powdered sugar + a little milk and drizzle on cooled donut holes.

Pro Tips

• Use a cookie scoop for consistent-sized donut holes.
• Chill dough slightly if it’s too sticky to shape.
• Toast with a kitchen torch or return to a warm oven for a few minutes to rewarm before serving.
• Add chopped nuts, chocolate chips, or dried cranberries to the batter for variation.

Ingredient Substitutions

• Pumpkin Puree: Use sweet potato puree in an equal amount.
• Flour: Swap with gluten-free 1:1 baking flour.
• Spice Mix: Use pumpkin pie spice instead of measuring out individual spices.
• Butter: Use coconut oil for a dairy-free version.

Serving Suggestions

• With a cup of spiced coffee or chai
• As part of a brunch spread
• With vanilla ice cream for dessert
• Wrapped in parchment for a grab-and-go snack

Storage Tips

• Store donut holes in an airtight container at room temperature for up to 2 days.
• For longer storage, freeze in a single layer on a sheet tray, then transfer to a freezer bag. Reheat in a warm oven to refresh crispness.

Frequently Asked Questions

→ Can I fry these instead of baking?
Yes — heat oil to 350°F (175°C) and fry small dough balls for 2–3 minutes, or until golden. Drain on paper towels before coating.

→ Can I use a mini donut pan?
Absolutely — fill each well about ¾ full and bake for 8–10 minutes.

→ Are these low-fat?
They do contain butter and sugar, so not particularly low-fat — but you can reduce butter slightly and use oil alternatives.

→ Can I make the dough ahead?
Yes — prepare the dough, tighten wrap, and refrigerate for up to 24 hours. Let it rest a bit before shaping and baking.

✨ These Pumpkin Donut Holes are fluffy, flavorful, and perfect any time you want a little cozy sweetness. Enjoy!

Print