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Pumpkin donut holes

Pumpkin donut holes
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These pumpkin donut holes are a cozy, sweet fall treat bursting with warm spices and rich pumpkin flavor. Perfectly bite-sized, they offer comforting flavors in an easy-to-make recipe that can be enjoyed glazed, cinnamon-sugared, or drizzled with chocolate. Ideal for crisp autumn afternoons, festive gatherings, or gifting during the holiday season.

Ingredients

Scale

Dry Ingredients

  • 1 ½ cups all-purpose flour (or gluten-free flour blend for gluten-free option)
  • ½ cup granulated sugar
  • ¼ cup brown sugar
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground ginger
  • ⅛ teaspoon ground cloves

Wet Ingredients

  • 1 cup pumpkin puree (canned 100% pure or homemade)
  • 2 large eggs (or flax eggs for vegan option)
  • ½ cup milk or buttermilk (or plant-based milk for vegan option)
  • 1 teaspoon vanilla extract
  • ¼ cup vegetable oil or melted butter (or coconut oil for vegan option)

Optional Variations & Toppings

  • Cream cheese filling (sweetened cream cheese)
  • Maple glaze
  • Cinnamon sugar coating
  • Powdered sugar
  • Chopped walnuts or pecans

Instructions

  1. Mix Your Dry Ingredients: In a large bowl, whisk together the flour, granulated sugar, brown sugar, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves until evenly combined. This ensures the warm spices are well-distributed for a cozy flavor in every bite.
  2. Combine Wet Ingredients: In a separate bowl, blend the pumpkin puree, eggs, milk or buttermilk, vanilla extract, and oil or melted butter until the mixture is smooth and uniform. This wet mixture keeps the batter moist and rich.
  3. Bring it All Together: Gently fold the dry ingredients into the wet ingredients, mixing just until no streaks of flour remain. Be careful not to overmix to avoid dense donut holes; the batter should be light and slightly thick.
  4. Shape and Fry or Bake: For frying: heat oil between 350-375°F and drop spoonfuls of batter into the hot oil, frying until the donut holes are golden and puffed, about 2-3 minutes per batch. For baking: spoon the batter into a greased mini donut pan or cake pop pan and bake at 350°F for 10-12 minutes or until a toothpick inserted comes out clean.
  5. Coat and Cool: While still warm, roll the donut holes in cinnamon sugar, dip in your chosen glaze (maple or chocolate), or dust with powdered sugar. Allow them to cool slightly so coatings adhere well but remain moist and flavorful.

Notes

  • Maintain frying oil temperature between 350-375°F for perfectly cooked donut holes without greasy centers.
  • Do not overmix the batter to keep donut holes light and fluffy.
  • Use freshly ground spices for the best pumpkin spice flavor.
  • Test-cook one donut hole first to check for proper cooking time and temperature.
  • Let donut holes cool a few minutes before coating to ensure toppings stick.

Nutrition

Keywords: pumpkin donut holes, pumpkin spice, fall desserts, bite-sized pumpkin treats, gluten-free pumpkin donuts, seasonal snacks

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