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Tasty Pumpkin Donut Holes Recipe

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4.1 from 61 reviews

These Tasty Pumpkin Donut Holes are soft, spiced, and perfectly coated with cinnamon sugar, making for an irresistible fall treat. Baked to perfection in a mini muffin pan and then dipped in melted butter and rolled in cinnamon sugar, they offer a delightful balance of fluffy texture and sweet-spiced flavor, ideal for breakfast, dessert, or a comforting snack.

Ingredients

Dry Ingredients

  • 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
  • 1/2 tsp salt

Wet Ingredients

  • 3/4 cup pumpkin puree
  • 1/2 cup milk
  • 1/2 cup packed brown sugar
  • 1/3 cup canola oil
  • 1 large egg
  • 1 tsp vanilla bean paste

Coating

  • 4 tbsp melted unsalted butter
  • 2 tbsp ground cinnamon
  • 2/3 cup granulated sugar

Instructions

  1. Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Lightly oil a mini muffin pan or spray it with nonstick spray to ensure the donut holes do not stick and come out easily after baking.
  2. Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, ground cinnamon, ground nutmeg, ground allspice, ground cloves, baking powder, and salt. This combination of spices will give a warm and festive flavor to your donut holes.
  3. Mix Wet Ingredients: In a separate bowl, whisk the pumpkin puree, milk, packed brown sugar, canola oil, large egg, and vanilla bean paste until completely smooth. This mixture provides moisture and sweetness to the batter.
  4. Combine Wet and Dry Mixtures: Pour the wet ingredient mixture over the dry ingredients. Stir gently until just combined; avoid overmixing to keep the donut holes tender and light in texture.
  5. Fill Muffin Pan and Bake: Spoon the batter evenly into the prepared mini muffin pan cups. Bake in the preheated oven for 10-12 minutes or until a toothpick inserted into the center of a donut hole comes out clean, indicating they are fully cooked.
  6. Prepare Cinnamon Sugar Coating: While the donut holes bake, mix together the ground cinnamon and granulated sugar in a small bowl to create the coating.
  7. Coat Donut Holes: When the donut holes are warm, dip each one into the melted unsalted butter, then roll them in the cinnamon sugar mixture until fully coated for a sweet and crunchy exterior.
  8. Cool: Place the coated donut holes on a wire rack to cool completely before serving. Cooling helps the sugar coating set properly and prevents sogginess.

Notes

  • Do not overmix the batter; mixing just until combined ensures the donut holes stay tender and fluffy.
  • For an extra-thick cinnamon sugar coating, double-dip the donut holes in melted butter and cinnamon sugar.
  • Use fresh pumpkin puree for the best flavor or canned pumpkin puree as an alternative.
  • Mini muffin pans vary in size; adjust baking time slightly if yours is larger or smaller.
  • Store leftover donut holes in an airtight container to maintain freshness; they can be gently reheated before serving.

Find it online: https://flavorspath.com/tasty-pumpkin-donut-holes-recipe/