Description
Tiny, fluffy doughnut bites flavored with warm spices and pumpkin — perfect for breakfast, snacks, or dessert.
Ingredients
For the Donut Holes
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1 cup canned pumpkin puree
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½ cup granulated sugar
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½ cup brown sugar
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2 large eggs
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4 tbsp melted butter
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1 tsp vanilla extract
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2 cups all-purpose flour
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1 tbsp baking powder
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1 tsp ground cinnamon
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½ tsp ground nutmeg
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¼ tsp ground cloves
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½ tsp salt
For the Coating
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½ cup granulated sugar
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1 tsp ground cinnamon
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¼ cup melted butter (optional, for rolling)
Instructions
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Prepare the Batter
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In a large bowl, whisk together pumpkin puree, granulated and brown sugar, eggs, melted butter, and vanilla until smooth.
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In another bowl, whisk together flour, baking powder, cinnamon, nutmeg, cloves, and salt.
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Gradually add dry ingredients into the wet mixture and stir until a soft dough forms.
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Form the Donut Holes
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Scoop small tablespoons of dough and roll into balls (about 1-inch in diameter).
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Place on a baking sheet lined with parchment paper, spacing them slightly apart.
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Bake
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Preheat oven to 350°F (175°C).
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Bake the dough balls for 10–12 minutes, or until they are lightly golden and a toothpick comes out clean.
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Remove from oven and let cool 5 minutes.
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Coat the Donut Holes
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In a small bowl, combine granulated sugar and cinnamon.
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(Optional) Brush each warm donut hole with melted butter, then roll in the cinnamon sugar mixture.
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Alternatively, you can dip them directly in the sugar mix without butter.
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Serve
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Serve warm for the softest texture.
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Optionally, dust with powdered sugar or drizzle a simple glaze.
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Notes
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onut holes are best when slightly warm — they become firmer as they cool.
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Don’t overfill your baking sheet — leave space for each donut ball to expand.
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The coating can be customized: use maple sugar or brown sugar plus spice.
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For a glaze: mix powdered sugar + a little milk and drizzle on cooled donut holes.