Description
These soft, spiced Pumpkin Donut Holes are bite-sized fall treats that can be baked or fried and rolled in cinnamon sugar. Perfect with coffee or cider, they’re quick to make and full of cozy pumpkin flavor.
Ingredients
1 1/2 cups all-purpose flour
1 1/2 tsp baking powder
1/4 tsp salt
1 tsp ground cinnamon
1/4 tsp ground nutmeg
1 tsp pumpkin pie spice
3/4 cup pumpkin purée (not pie filling)
1/4 cup brown sugar
1/4 cup granulated sugar
1 large egg
1/3 cup milk
1/4 cup vegetable oil or melted butter
1 tsp vanilla extract
For the coating:
1/2 cup granulated sugar
1 tsp ground cinnamon
2 tbsp melted butter (for brushing if baked)
Instructions
- Preheat oven to 175°C (350°F). Grease or line a mini muffin pan.
- In a bowl, whisk together flour, baking powder, salt, cinnamon, nutmeg, and pumpkin pie spice.
- In another bowl, whisk pumpkin purée, brown sugar, granulated sugar, egg, milk, oil, and vanilla extract until smooth.
- Combine the wet and dry ingredients, stirring until just combined.
- Spoon batter into mini muffin cups, filling each about ¾ full.
- Bake for 12–15 minutes or until a toothpick inserted comes out clean. (For frying, drop spoonfuls into hot oil and cook until golden, 2–3 minutes.)
- While warm, brush with melted butter and roll in cinnamon sugar.
- Serve warm or let cool on a wire rack.
Notes
Fill with cream cheese frosting or Nutella for a fun surprise.
Use a maple glaze for an extra fall twist.
Bake in an air fryer at 180°C (350°F) for 6–8 minutes.
Add chocolate chips for extra indulgence.
Store in an airtight container to keep them moist.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking or Frying
- Cuisine: American
Nutrition
- Serving Size: 1 donut hole
- Calories: 90
- Sugar: 7g
- Sodium: 60mg
- Fat: 4g
- Saturated Fat: 1g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 10mg
