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Classic Pumpkin Donut Holes Recipe

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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.

Ingredients

Scale

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

Find it online: https://tastygenius.com/classic-pumpkin-donut-holes-recipe/