Description
These baked pumpkin donut holes are soft, spiced treats that perfectly capture the essence of fall. Easy to make and coated in cinnamon sugar, they’re ideal for breakfast or a delightful snack any time of day.
Ingredients
Scale
- 1 cup pumpkin puree
- 1 ½ cups all-purpose flour
- ½ cup granulated sugar
- ¼ cup packed brown sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon ground ginger
- 2 large eggs
- ⅓ cup vegetable oil or melted butter
- ¼ cup milk
- ¼ cup granulated sugar (for coating)
- 1 teaspoon ground cinnamon (for coating)
Instructions
- Preparation:
- Preheat the oven to 350°F (175°C) and grease a donut hole pan.
- Mix Dry Ingredients:
- In a bowl, whisk together 1 ½ cups all-purpose flour, 1 teaspoon baking powder, ½ teaspoon baking soda, ½ teaspoon salt, 1 teaspoon ground cinnamon, ½ teaspoon ground nutmeg, and ½ teaspoon ground ginger.
- Mix Wet Ingredients:
- In another bowl, combine 1 cup pumpkin puree, ½ cup granulated sugar, ¼ cup brown sugar, 2 eggs, ⅓ cup vegetable oil, and ¼ cup milk. Mix until smooth.
- Combine Mixtures:
- Pour the wet ingredients into the dry ingredients and mix until just combined. Avoid overmixing; some lumps are fine.
- Fill the Pan:
- Spoon the batter into the donut hole pan, filling each cavity about ⅔ full.
- Bake:
- Bake for 10-12 minutes or until a toothpick inserted comes out clean.
- Coat with Cinnamon Sugar:
- Let the donut holes cool slightly, then roll them in a mixture of ¼ cup granulated sugar and 1 teaspoon ground cinnamon.
- Serve:
- Enjoy warm or store in an airtight container.
Notes
- For extra flavor, consider adding chocolate chips or nuts to the batter.
- These donut holes freeze well; just thaw and reheat when you're ready to enjoy them.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
Nutrition
- Calories: 100
- Sodium: 150mg
- Fat: 4g
- Carbohydrates: 16g
- Fiber: 1g
- Protein: 2g