Classic Pumpkin Donut Holes Recipe

Introduction

These classic pumpkin donut holes are soft, spiced bites perfect for fall or any time you crave a comforting treat. Coated in cinnamon sugar, they offer a delightful balance of pumpkin flavor and warm spices in every bite.

Ingredients

• 1 3/4 cups all-purpose flour
• 3/4 cup pumpkin puree
• 1/2 cup brown sugar
• 1/2 tsp salt
• 1/2 cup milk
• 1/2 tsp ground nutmeg
• 1 large egg (room temperature)
• 1/8 tsp ground cloves
• 2 tsp baking powder
• 1/3 cup canola oil
• 1/2 tsp ground allspice
• 1/2 tsp ground cinnamon
• 1 tsp vanilla extract
• 4 tbsp unsalted butter (melted and cooled slightly)
• 2 tbsp ground cinnamon (for coating)
• 2/3 cup granulated sugar (for coating)
• Oil for greasing the pan

Instructions

1. Step 1: Preheat your oven to 350°F. Lightly oil a donut hole pan, coating each cavity completely to ensure the donut holes release easily after baking.
2. Step 2: In a medium bowl, whisk together the flour, cinnamon, nutmeg, allspice, cloves, baking powder, and salt until evenly combined.
3. Step 3: In another bowl, whisk the pumpkin puree, milk, brown sugar, canola oil, room temperature egg, and vanilla extract until smooth with no lumps.
4. Step 4: Pour the wet ingredients into the dry ingredients and stir gently until just combined. The batter should remain slightly lumpy. Avoid overmixing.
5. Step 5: Using a piping bag or spoon, fill each donut hole cavity about three-quarters full with batter.
6. Step 6: Bake for 10-12 minutes until the donut holes turn light golden brown and a toothpick comes out clean. Let cool in the pan for 2-3 minutes before removing.
7. Step 7: Meanwhile, mix together the granulated sugar and ground cinnamon in a shallow bowl for the coating.
8. Step 8: While the donut holes are still warm, dip each one in the melted butter, then roll in the cinnamon sugar mixture until fully coated. Place them on a wire rack to cool completely.

Tips & Variations

• Use freshly ground cloves for a more aromatic and flavorful spice blend.
• Room temperature eggs help create a lighter texture by emulsifying better with the oil.
• Substitute canola oil with melted coconut oil for a subtle tropical note.
• If you don’t have a donut hole pan, use mini muffin tins and adjust baking time slightly.
• For extra moisture, add a tablespoon of sour cream or Greek yogurt to the wet ingredients.

Storage

Store leftover donut holes in an airtight container at room temperature for up to 2 days. To keep them fresh longer, refrigerate for up to a week and reheat briefly in a warm oven or microwave before serving. The coating may soften after refrigeration but will still be delicious.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I fry these donut holes instead of baking?

Yes, you can fry the batter instead of baking. Heat oil to 350°F and drop spoonfuls of batter into the hot oil. Fry until golden brown, about 2-3 minutes per batch. Drain on paper towels before coating.

Can I use canned pumpkin pie filling instead of pumpkin puree?

It’s best to use plain pumpkin puree because pie filling contains added spices and sugar, which can alter the flavor and texture of the donut holes.

Classic Pumpkin Donut Holes Recipe

Print Recipe

★★★★★

4.8 from 100 reviews

These Classic Pumpkin Donut Holes are a delightful fall treat combining moist pumpkin-spiced batter baked to golden perfection and coated in a buttery cinnamon sugar mixture. Perfectly tender and flavorful, these donut holes are an easy-to-make snack or dessert that captures the essence of pumpkin spice season.

• Author: Elias
• Prep Time: 15 minutes
• Cook Time: 12 minutes
• Total Time: 27 minutes
• Yield: About 24 donut holes 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

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For the Batter:

• 1 3/4 cups all-purpose flour (King Arthur recommended)
• 3/4 cup pumpkin puree (Libby’s pumpkin puree recommended)
• 1/2 cup brown sugar
• 1/2 tsp salt
• 1/2 cup milk
• 1/2 tsp ground nutmeg
• 1 large egg (room temperature)
• 1/8 tsp ground cloves (freshly ground preferred)
• 2 tsp baking powder
• 1/3 cup canola oil
• 1/2 tsp ground allspice
• 1/2 tsp ground cinnamon
• 1 tsp vanilla extract

For the Coating:

• 4 tbsp unsalted butter (melted and cooled slightly)

For the Cinnamon Sugar:

• 2 tbsp ground cinnamon
• 2/3 cup granulated sugar

Instructions

1. Prepare Pan and Preheat Oven: Lightly oil a donut hole pan, ensuring each cavity is coated for easy release. Preheat your oven to 350°F (175°C) to ensure it’s ready once your batter is mixed, as the baking powder starts activating immediately.
2. Combine Dry Ingredients: In a medium bowl, whisk together 1 3/4 cups all-purpose flour, 1/2 tsp ground cinnamon, 1/2 tsp ground nutmeg, 1/2 tsp ground allspice, 1/8 tsp ground cloves, 2 tsp baking powder, and 1/2 tsp salt thoroughly to evenly distribute spices and leavening.
3. Mix Wet Ingredients: In a separate medium bowl, whisk together 3/4 cup pumpkin puree, 1/2 cup milk, 1/2 cup brown sugar, 1/3 cup canola oil, 1 large room temperature egg, and 1 tsp vanilla extract until smooth and combined, ensuring no lumps remain.
4. Combine Batters and Fill Pan: Pour the wet mixture into the dry ingredients and stir with a spatula or wooden spoon until just combined. The batter should be slightly lumpy; do not overmix. Quickly transfer batter to the oiled donut hole pan, filling each cavity about three-quarters full.
5. Bake Until Golden: Place the pan in the preheated oven and bake for 10-12 minutes or until a toothpick inserted in a donut hole comes out clean and the tops are light golden brown. Let cool in pan for 2-3 minutes.
6. Prepare Cinnamon Sugar Coating: While baking, mix 2 tbsp ground cinnamon and 2/3 cup granulated sugar in a shallow bowl, stirring well to combine.
7. Coat and Cool: Dip each warm donut hole into 4 tbsp melted and slightly cooled unsalted butter, then immediately roll in cinnamon sugar to coat all sides thoroughly. Allow to cool completely on a wire rack to set the coating and prevent greasiness before serving.

Notes

• Using room temperature eggs helps create a lighter, airier donut texture.
• Freshly ground cloves enhance flavor compared to pre-ground versions.
• Do not overmix the batter to avoid tough donut holes from gluten development.
• Ensure donut hole pan cavities are well oiled to prevent sticking.
• Coat the donut holes while still warm for best adherence of cinnamon sugar.
• Allow donut holes to cool on a wire rack to keep them from becoming soggy.

Keywords: pumpkin donut holes, baked pumpkin donuts, cinnamon sugar donut holes, fall desserts, pumpkin recipes, quick pumpkin treats