Description
Pumpkin Pie Donut Holes are soft, bite-sized treats bursting with cozy pumpkin spice flavor and coated in cinnamon sugar — perfect for fall mornings or festive gatherings.
Ingredients
- 1 ¼ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon pumpkin pie spice
- ½ teaspoon cinnamon
- ½ cup pumpkin puree
- ½ cup brown sugar
- 1 large egg
- ¼ cup milk
- ¼ cup unsalted butter, melted
- 1 teaspoon vanilla extract
- For Coating:
- ¼ cup unsalted butter, melted
- ½ cup granulated sugar
- 1 teaspoon cinnamon
Instructions
- Preheat oven to 350°F (175°C). Grease a mini muffin tin or donut hole pan with nonstick spray.
- In a bowl, whisk together flour, baking powder, baking soda, salt, pumpkin pie spice, and cinnamon. Set aside.
- In another large bowl, mix pumpkin puree, brown sugar, egg, milk, melted butter, and vanilla until smooth and well combined.
- Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined. Do not overmix.
- Spoon or pipe the batter into the prepared pan, filling each cup about ¾ full.
- Bake for 10–12 minutes, or until a toothpick inserted into the center comes out clean.
- Let cool for 5 minutes before removing from the pan.
- Coating: Mix sugar and cinnamon in a small bowl. Dip each donut hole in melted butter, then roll in the cinnamon-sugar mixture until coated.
- Serve warm or at room temperature and enjoy!
Notes
- For a baked-not-fried version, these donut holes are moist and flavorful without the mess of frying.
- Use pumpkin pie spice blend or mix your own with cinnamon, nutmeg, ginger, and cloves.
- These are best enjoyed fresh but can be stored in an airtight container for up to 2 days.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Breakfast / Dessert
- Method: Baking
- Cuisine: American