Indulge in the festive flavors of fall with our no-fry Pumpkin Donut Holes. Made with simple ingredients, these fall treats are light and fluffy, with a rich pumpkin pie flavor and cinnamon sugar coating. Perfect for a cozy breakfast or brunch!
Can I make the dough ahead of time?
Yes, you can prepare the batter the day ahead and refrigerate it overnight. Cover the bowl with plastic wrap or place the batter in an airtight container. When ready to bake, remove from the refrigerator and bring the batter to room temperature.
How do I store the donut holes?
You can store leftover pumpkin donut holes at room temperature for up to 2 days in an airtight container or a ziplock bag.
Can I freeze these donut holes?
Yes, you can freeze them for up to 2 months. When ready to use, remove them from the freezer and let them thaw in a refrigerator overnight. I recommend freezing them in a freezer-safe bag without the cinnamon sugar coating. Coat them just before serving.
Quick & Easy 30-Minute Pumpkin Donut Holes
Ingredients
For the pumpkin donut holes:
- butter-flavored cooking spray
- 1 ½ cup all-purpose flour
- 1 ½ tsp baking powder
- 1 tsp pumpkin pie spice
- ½ tsp ground cinnamon
- ½ tsp salt
- ¾ cup pumpkin puree
- ⅓ cup whole milk
- ⅓ cup canola oil
- ½ cup brown sugar
- ¼ cup granulated sugar
- 1 large egg, room temperature
- 1 ½ tsp vanilla extract
For the cinnamon sugar coating:
- ¼ cup unsalted butter, melted
- 1 cup granulated sugar
- 1 ½ tbsp ground cinnamon
Instructions
- Preheat the oven to 350ºF. Grease a mini muffin pan with non-stick cooking spray. Set aside.
- In a large mixing bowl, mix together flour, baking powder, pumpkin pie spice, cinnamon, and salt.
- In another bowl, whisk together pumpkin puree, milk, canola oil, brown sugar, granulated sugar, egg, and vanilla extract.
- Add the dry ingredients to the wet. Mix until just combined. Do not overmix.
- Fill each mini muffin tin with 1 tbsp of batter. Bake in the preheated oven for 10-12 minutes or until the toothpick inserted in the center comes out clean. Remove from the oven and let cool enough to handle.
- Place the melted butter in one bowl, and mix the cinnamon and sugar in another bowl. When the donut holes are cool enough to handle, dip them into melted butter and coat them with cinnamon sugar. Place them on a cooling rack to cool completely. Enjoy!
Nutrition
Frequently Asked Questions
Can I use a regular muffin pan instead of a mini muffin pan?
Yes, you can use a regular muffin pan instead, but the pumpkin donut holes will be larger and may not have the same texture as when using a mini muffin pan. Baking time will increase. Check the readiness with a toothpick inserted in the center, if it comes out clean – the donut holes are ready.
What can I substitute for pumpkin puree if I don’t have it?
You can substitute pumpkin puree with canned sweet potato, or butternut squash, or make your own pumpkin puree at home.
Do I have to use canola oil?
No, it’s not necessary to use only canola oil. We’re using it because of its neutral in flavor. You can also use vegetable oil, melted butter, or coconut oil.
What if I don’t have all the spices listed?
If you don’t have pumpkin pie spice, you can use a combination of cinnamon, nutmeg, allspice, and cloves instead.
I don’t have a wire rack for cooling; what can I do?
You can place the donut holes on a clean surface or let them cool on a baking sheet or a plate.
