Pumpkin Donut Holes
These soft, cake-like donut holes are full of pumpkin flavor and fall spices, then rolled in a sweet cinnamon-sugar coating. Baked instead of fried, they’re the perfect cozy treat for autumn mornings, brunches, or anytime you need a bite of comfort.
- Prep Time: 15 mins
- Cook Time: 12 mins
- Total Time: 30 mins
- Yield: 48 donut holes 1x
Ingredients
Donut Holes
3 1/2 cups all-purpose flour
1 tsp ground cinnamon
1 tsp ground nutmeg
1 tsp ground allspice
1/4 tsp ground cloves
4 tsp baking powder
1 tsp salt
1 1/2 cups pumpkin puree
1 cup milk
1 cup brown sugar, packed
2/3 cup canola oil
2 large eggs
2 tsp vanilla extract
8 Tbsp (1 stick) unsalted butter, melted
Cinnamon Sugar Topping
4 Tbsp ground cinnamon
1 1/3 cups granulated sugar
Instructions
Preheat oven to 350°F (175°C). Grease mini muffin or donut hole pans.
Mix dry ingredients: In a large bowl, whisk flour, spices, baking powder, and salt.
Mix wet ingredients: In another bowl, combine pumpkin puree, milk, brown sugar, oil, eggs, and vanilla. Stir until smooth.
Combine mixtures: Add dry ingredients to wet and mix until just combined. Do not overmix.
Fill pans: Spoon batter into greased pans, filling each about 3/4 full.
Bake: 10–12 minutes or until a toothpick comes out clean. Cool slightly.
Coat: Dip warm donut holes in melted butter, then roll in cinnamon sugar.
Nutrition
- Calories: 110
- Sugar: 9g
- Fat: 5g
- Carbohydrates: 15g
- Protein: 1g
Find it online: https://thecomfortspoon.com/pumpkin-donut-holes/