Homemade Pumpkin Donut Holes Recipe: Sweet Fall Treats

Crisp autumn mornings call for a batch of warm, irresistible pumpkin donut holes that dance with seasonal spices.

These golden-brown nuggets of joy burst with rich pumpkin flavor and comfort.

Dusted with cinnamon sugar, each bite delivers a delightful balance of sweetness and warmth.

The recipe transforms simple ingredients into a magical treat that feels like a cozy embrace.

Soft, pillowy, and incredibly addictive, these donut holes will become your new fall favorite.

Whip up a batch and watch them disappear faster than leaves falling from trees.

What Makes Pumpkin Donut Holes a Seasonal Favorite

• Enjoy the flexibility of using either an air fryer or traditional oven, catering to different kitchen setups and cooking preferences without compromising on taste.
• Packed with warm pumpkin pie spices and coated in irresistible cinnamon-sugar, these donut holes guarantee smiles and second helpings from family and friends.
• Craft these delectable treats with common pantry staples, eliminating the need for a special trip to the grocery store and making spontaneous baking a breeze.

What Goes into Pumpkin Donut Holes

• Butter: Adds richness and flavor to the donut holes.
• Brown Sugar: Provides sweetness and helps create a moist texture.
• Egg: Binds the ingredients together and adds structure.
• Vanilla: Enhances the overall flavor profile of the donut holes.
• Pumpkin Puree: Gives a classic autumn flavor and moisture to the recipe.
• Buttermilk: Creates tenderness and helps activate the leavening agents.

• All-Purpose Flour: Forms the base structure of the donut holes.
• Baking Powder, Baking Soda: Helps the donut holes rise and become light.
• Salt: Balances and enhances the sweet flavors.
• Pumpkin Pie Spice: Adds warm, traditional autumn spice notes.

• Butter, Cinnamon, Sugar: Creates a sweet and spicy exterior for the donut holes.
• Cream Cheese, Powdered Sugar, Vanilla, Milk: Makes a tangy and smooth frosting dip for extra indulgence.

How to Make Pumpkin Donut Holes at Home

Step 1: Blend Wet Ingredients

Whisk together melted butter, brown sugar, egg, and vanilla in a large bowl until fully combined.

Gently blot pumpkin puree with paper towels to remove excess moisture.

Stir in buttermilk and whisk until smooth.

Step 2: Prepare Dry Mixture

• Flour
• Baking powder
• Baking soda
• Salt
• Pumpkin pie spice

Gradually add dry ingredients to wet mixture, stirring gently to avoid over-mixing.

Step 3: Fill Donut Hole Pan

Use a small cookie scoop to fill silicone donut hole pan or mini muffin tin.

Fill each hole about three-quarters full, wiping away any spills for neat shapes.

Step 4: Air Fry or Bake

Air Fryer Method:

Preheat air fryer to 350°F.

Cook for 6-8 minutes until golden brown and springy to touch.

Oven Method:

Preheat oven to 350°F.

Bake for 10-12 minutes until done.

Step 5: Cool and Coat

Let donut holes cool slightly on a wire rack.

Dip each hole in melted butter, then roll in cinnamon-sugar mixture to coat completely.

Step 6: Optional Cream Cheese Dip

• Softened cream cheese
• Powdered sugar
• Vanilla
• Milk

Adjust consistency for dipping.

Serve alongside donut holes for extra indulgence.

Tips for Perfect Pumpkin Donut Holes

• Remove excess moisture from pumpkin puree using paper towels to prevent dense, soggy donut holes and maintain a light, fluffy texture.
• Stir dry and wet ingredients minimally to avoid overworking the batter, which can result in tough, chewy donut holes.
• Use a small cookie scoop and fill each donut hole or muffin cavity about three-quarters full to ensure uniform shape and even baking.
• Dip warm donut holes completely in melted butter, then roll thoroughly in cinnamon-sugar mixture for maximum flavor and a delightful crispy exterior.
• Create a tangy cream cheese frosting by beating softened cream cheese, powdered sugar, vanilla, and milk to elevate the donut holes' sweetness and add a luxurious finishing touch.

Storing and Reheating Pumpkin Donut Holes

• Store leftover pumpkin donut holes in an airtight container in the refrigerator for up to 3-4 days. Layer between parchment paper to prevent sticking and maintain their delightful texture.
• Carefully place donut holes in a freezer-safe container or ziplock bag. They'll keep well for 2-3 weeks. Separate layers with wax paper to prevent freezer burn and maintain their shape.
• Warm refrigerated or thawed donut holes at 300°F for 2-3 minutes. This method restores their crispy exterior and warm, soft center, making them taste freshly made.
• Briefly heat for 10-15 seconds if you're in a hurry. Be cautious to avoid making them tough or rubbery. Best used when you want a quick warm treat.

What to Pair with Pumpkin Donut Holes

• Pair with Warm Spiced Apple Cider: Complement the pumpkin donut holes' autumnal flavors with a steaming mug of homemade apple cider infused with cinnamon sticks and cloves.
• Serve alongside Caramel Macchiato: The rich, creamy coffee with its sweet caramel undertones perfectly balances the spicy, warm notes of the pumpkin donut holes.
• Match with Maple Pecan Ice Cream: Create a delightful contrast by serving these donut holes with a scoop of creamy maple pecan ice cream, enhancing the seasonal warmth and texture.
• Enjoy with Chai Latte: The aromatic spices in a chai latte mirror the pumpkin pie spice, creating a harmonious flavor profile that elevates the entire tasting experience.

Flavor Ideas for Pumpkin Donut Holes

• Gluten-Free Pumpkin Donut Holes: Replace wheat flour with almond flour or gluten-free all-purpose flour blend for celiac or gluten-sensitive individuals.
• Vegan Pumpkin Donut Holes: Swap egg with flax egg, use plant-based butter alternative, and coconut milk instead of buttermilk to create dairy-free version.
• Keto-Friendly Pumpkin Bites: Substitute regular flour with coconut or almond flour, use sugar-free sweetener instead of brown sugar, and coat with low-carb cinnamon-monk fruit mixture.
• Low-Sugar Pumpkin Holes: Use stevia or monk fruit sweetener in place of brown sugar, and reduce overall sugar content while maintaining delicious pumpkin spice flavor profile.

FAQs

• Are these donut holes healthy?

While delicious, they’re a treat. They contain pumpkin which offers some nutrients like vitamin A, but they’re still a dessert with sugar and butter. Enjoy in moderation.

• Can I make these donut holes gluten-free?

Yes, substitute the all-purpose flour with a gluten-free flour blend. Look for one with xanthan gum for best texture. Test the recipe to ensure proper consistency.

• What equipment do I need to make these?

You’ll need an air fryer or oven, silicone donut hole pan or mini muffin tin, mixing bowls, whisk, and small cookie scoop. A wire cooling rack is helpful too.

• How do I prevent dense donut holes?

Don’t overmix the batter and blot excess moisture from pumpkin puree. Mix dry and wet ingredients gently until just combined. This keeps the texture light and fluffy.

Pumpkin Donut Holes Recipe

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• Total Time: 25 minutes
• Yield: 24 1x

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Description

Spiced pumpkin donut holes bring autumn’s warmth to your kitchen, combining sweet nostalgia with comforting fall flavors. Rolled in cinnamon sugar and perfectly bite-sized, these little treats invite you to savor seasonal delights with each delectable morsel.

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Ingredients

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Pumpkin Donut Holes Ingredients:

Main Ingredients:

• 2 cups flour
• 3/4 cup pumpkin puree
• 1 cup brown sugar
• 1 large egg

Spices and Leavening Agents:

• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 2 teaspoons pumpkin pie spice
• 1 teaspoon salt

Liquid and Fat Ingredients:

• 1/4 cup (60 milliliters) butter, melted, plus more for the cinnamon sugar coating
• 1/2 cup (120 milliliters) buttermilk
• 1 teaspoon vanilla extract

Cinnamon Sugar Coating:

• 1/2 cup (100 grams) sugar
• 2 teaspoons cinnamon
• 1/2 cup (120 milliliters) butter, melted

Optional Cream Cheese Frosting Dip:

• 4 ounces (113 grams) cream cheese, softened
• 1 cup powdered sugar
• 1 teaspoon vanilla extract
• 4 tablespoons milk

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Instructions

1. Prepare wet ingredients by whisking melted butter, brown sugar, egg, and vanilla until fully blended. Gently pat pumpkin puree with paper towels to remove excess moisture, preventing dense texture.
2. Incorporate buttermilk into wet mixture, whisking until smooth and uniform.
3. In a separate bowl, combine dry ingredients: flour, baking powder, baking soda, salt, and pumpkin pie spice. Gradually fold dry ingredients into wet mixture, stirring minimally to maintain light texture.
4. Using a small cookie scoop, fill silicone donut hole pan or mini muffin tin three-quarters full. Clean edges for neat appearance.
5. For air fryer method, set temperature to 350°F. Cook for 6-8 minutes until golden brown and slightly springy to touch.
6. Alternative oven method: Preheat to 350°F and bake for 10-12 minutes until fully cooked.
7. Allow donut holes to cool slightly on wire rack.
8. Create coating by dipping cooled donut holes in melted butter, then rolling thoroughly in cinnamon-sugar mixture to ensure complete coverage.
9. Optional cream cheese dip: Blend softened cream cheese and powdered sugar until smooth. Add vanilla and milk to achieve desired consistency. Serve as accompanying dipping sauce for enhanced flavor profile.

Notes

• Carefully blot pumpkin puree with paper towels to remove excess moisture, ensuring light and fluffy donut holes without dense texture.
• Avoid overmixing the batter by stirring dry ingredients gently, which prevents tough and heavy donut holes.
• Fill donut hole molds or mini muffin tins about three-quarters full to maintain perfect shape and prevent overflow during cooking.

• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Category: Breakfast, Snacks, Desserts
• Method: Air Frying
• Cuisine: American

Nutrition

• Serving Size: 24
• Calories: 175
• Sugar: 12 g
• Sodium: 150 mg
• Fat: 7 g
• Saturated Fat: 4 g
• Unsaturated Fat: 2 g
• Trans Fat: 0 g
• Carbohydrates: 25 g
• Fiber: 1 g
• Protein: 2 g
• Cholesterol: 30 mg