Description
Enjoy these delightful baked pumpkin spice donut holes, a perfect treat for autumn. They are moist, flavorful, and coated in a sweet cinnamon sugar mixture, making them a crowd-pleasing favorite.
Ingredients
Scale
- 1 and 3/4 cups (210g) All-Purpose Flour
- 1 and 1/2 teaspoons Baking Powder
- 1/2 teaspoon Baking Soda
- 2 teaspoons Ground Cinnamon
- 1 teaspoon Ground Ginger
- 1/2 teaspoon Ground Nutmeg
- 1/4 teaspoon Ground Cloves
- 1/2 teaspoon Salt
- 1/2 cup (100g) Granulated Sugar
- 1/2 cup (100g) Packed Light Brown Sugar
- 1 cup (245g) Pumpkin Purée
- 2 Large Eggs
- 1/2 cup (120ml) Buttermilk (or whole milk)
- 1/4 cup (57g) Unsalted Butter, melted
- 1 teaspoon Vanilla Extract
- 1/2 cup (113g) Unsalted Butter, melted (for coating)
- 1 cup (200g) Granulated Sugar (for coating)
- 2 teaspoons Ground Cinnamon (for coating)
Instructions
- Preheat your oven to 350°F (175°C). Grease a donut hole pan or mini muffin tin.
- In a large bowl, whisk together flour, baking powder, baking soda, cinnamon, ginger, nutmeg, cloves, and salt.
- In a separate bowl, whisk together granulated sugar, brown sugar, pumpkin purée, eggs, buttermilk, melted butter, and vanilla extract until smooth.
- Pour the wet ingredients into the dry ingredients. Gently fold until just combined. Do not overmix.
- Fill the prepared pan cavities about three-quarters full using spoons or a piping bag.
- Bake for 10-12 minutes, or until a toothpick inserted comes out clean.
- Let the donut holes cool in the pan for 5 minutes, then invert onto a wire rack.
- While still warm, dip each donut hole in melted butter, then roll in a mixture of granulated sugar and cinnamon.
- Place the coated donut holes back on the wire rack to set. Serve warm.
Notes
- For best results, use 100% pure pumpkin purée, not pumpkin pie filling.
- Do not overmix the batter to ensure a tender texture.
- Coat the donut holes while they are still warm for optimal adherence of the cinnamon sugar.
- Store leftover donut holes in an airtight container at room temperature for up to 3 days.
- These can be frozen after cooling completely; freeze in a single layer until solid, then transfer to a freezer-safe bag for up to 2 months. Reheat gently before coating if desired.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 2 donut holes
- Calories: 220
- Sugar: 15g
- Sodium: 150mg
- Fat: 8g
- Carbohydrates: 25g