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Pumpkin donut holes

Pumpkin donut holes
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These pumpkin donut holes are soft, fluffy, and bursting with warm autumn spices and rich pumpkin flavor. Perfect as a cozy fall treat, they are quick to make and ideal for breakfast, dessert, or festive gatherings. Their bite-sized shape and customizable options make them an irresistible snack to enjoy with coffee, tea, or cider during chilly autumn days.

Ingredients

Scale

Dry Ingredients

  • 1 ½ cups all-purpose flour (or gluten-free baking blend for gluten-free option)
  • 1 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon salt

Wet Ingredients

  • 2 large eggs
  • 1 cup pumpkin puree (plain canned or homemade roasted pumpkin)
  • ¼ cup melted butter
  • ¼ cup milk (or plant-based milk for vegan option)
  • 1 teaspoon vanilla extract
  • ½ cup granulated sugar

Optional Toppings

  • Powdered sugar for dusting or glaze
  • For glaze: powdered sugar mixed with milk
  • Optional mix-ins: mini chocolate chips, chopped nuts, or additional spices like cardamom and cloves

Instructions

  1. Prepare Your Ingredients: Gather all your ingredients and preheat the oven to 350°F (175°C). Lightly grease a donut hole pan or line a baking sheet with parchment paper if shaping by hand.
  2. Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour (or gluten-free blend), baking powder, cinnamon, nutmeg, and salt until evenly combined.
  3. Combine Wet Ingredients: In another bowl, lightly beat the eggs, then mix in the pumpkin puree, melted butter, milk, vanilla extract, and granulated sugar until the mixture is smooth and creamy.
  4. Combine Wet and Dry: Pour the wet ingredients into the dry ingredients and gently fold together until just combined. Avoid overmixing to keep the donut holes light and tender.
  5. Fill the Pan and Bake: Spoon the batter into the donut hole pan cavities, filling each about three-quarters full. Bake for 12 to 15 minutes, or until a toothpick inserted comes out clean and the tops spring back when lightly pressed.
  6. Cool and Finish: Allow the donut holes to cool in the pan for a few minutes before transferring to a wire rack. Dust with powdered sugar or drizzle with a glaze if desired, then enjoy!

Notes

  • Don’t overmix the batter to avoid tough donut holes.
  • Use fresh ground cinnamon and nutmeg for the best flavor.
  • Ensure your oven temperature is accurate for even baking.
  • Cool donut holes completely before glazing to prevent glaze from melting off.
  • Experiment with toppings like cinnamon sugar or drizzle with maple glaze for added flavor.

Nutrition

Keywords: pumpkin donut holes, fall treats, autumn snack, pumpkin recipe, baked donut holes, gluten free pumpkin donuts

Find it online: https://gourmetglazing.com/pumpkin-donut-holes/