If you’re craving a cozy, fall-inspired treat that’s as simple as it is delicious, these Easy Baked Pumpkin Donut Holes are just what you need. Perfectly spiced with cinnamon and nutmeg, these donut holes are light, fluffy, and irresistibly warm, making them the ultimate snack for chilly autumn days.

Imagine biting into a soft, spongy donut hole that’s bursting with the comforting flavors of pumpkin and warm spices. These baked treats offer all the delight of traditional donut holes but with a healthier twist. They’re ideal for breakfast, an afternoon snack, or even a light dessert. And the best part? They’re incredibly easy to make, so you can enjoy homemade goodness without any fuss.

These donut holes are not only flavorful but also versatile. They can be enjoyed plain, dusted with cinnamon sugar, or even dipped in a sweet glaze for an extra touch of indulgence. Whether you’re serving them at a fall gathering or just making a batch for yourself, these pumpkin donut holes are sure to be a hit.

Resume of the Recipe: Easy Baked Pumpkin Donut Holes are a delightful autumn treat that combines the flavors of pumpkin, cinnamon, and nutmeg into soft, fluffy bites. Baked instead of fried, they offer a healthier alternative to traditional donut holes without sacrificing any of the delicious taste. Simple to prepare and perfect for any occasion, these donut holes are a must-try for fall enthusiasts.

Exciting Story: I first made these Easy Baked Pumpkin Donut Holes for a family brunch, and they quickly became the star of the table. The warm, spiced aroma that filled the kitchen was simply irresistible, and everyone couldn’t stop raving about how soft and flavorful they were. Since then, I’ve made them a staple for autumn gatherings and cozy weekends. They’re always a crowd-pleaser and the perfect way to celebrate the flavors of fall.

Why These Easy Baked Pumpkin Donut Holes?

• Perfect Fall Flavor: Infused with pumpkin, cinnamon, and nutmeg, these donut holes capture the essence of autumn in every bite.
• Baked, Not Fried: Enjoy a healthier version of the classic donut hole with the same great taste and texture.
• Versatile and Easy: Whether enjoyed plain, with cinnamon sugar, or dipped in glaze, these donut holes are simple to make and adapt to your preferences.

How to Make Easy Baked Pumpkin Donut Holes:

1. Preheat your oven to 350°F (175°C). Grease a mini muffin tin or line it with paper liners.
2. In a large bowl, whisk together the flour, granulated sugar, baking powder, baking soda, cinnamon, nutmeg, and salt.
3. In another bowl, mix the pumpkin puree, milk, vegetable oil, egg, and vanilla extract until well combined.
4. Add the wet ingredients to the dry ingredients, stirring until just combined. Be careful not to overmix.
5. Scoop tablespoon-sized portions of the batter into the prepared muffin tin, filling each cup about 3/4 full.
6. Bake for 10-12 minutes, or until a toothpick inserted into the center comes out clean.
7. Allow the donut holes to cool in the pan for a few minutes before transferring to a wire rack to cool completely.

Tips For Easy Baked Pumpkin Donut Holes

• For an extra touch of flavor, roll the cooled donut holes in cinnamon sugar.
• If the batter is too thick, you can add a little more milk, one tablespoon at a time.

Substitutions and Variations:

• Replace the pumpkin puree with applesauce for a different flavor.
• Add chocolate chips or chopped nuts to the batter for added texture and taste.
• Use whole wheat flour instead of all-purpose flour for a slightly healthier option.

Make a Healthier Version:

• Substitute coconut oil for vegetable oil and use a natural sweetener like honey or maple syrup in place of granulated sugar.
• For a lower-calorie version, you can reduce the sugar or use a sugar substitute.

Closing: And there you have it! These Easy Baked Pumpkin Donut Holes are a delicious and easy way to enjoy the flavors of fall. Perfect for any occasion, they’re sure to become a favorite treat in your home. Let us know how your donut holes turn out, and be sure to check out more of our scrumptious recipes!

Frequently Asked Questions For Easy Baked Pumpkin Donut Holes

Can I use homemade pumpkin puree for this recipe?

Yes, homemade pumpkin puree can be used. Just ensure it’s well-drained to avoid excess moisture.

How should I store these donut holes?

Store them in an airtight container at room temperature for up to 5 days. For longer storage, refrigerate them.

Can I freeze these donut holes?

Yes, you can freeze them for up to 3 months. Place them in a freezer-safe container or bag, and thaw at room temperature before enjoying.

What can I use instead of vegetable oil?

You can use coconut oil, melted butter, or any neutral oil as a substitute.

Can I add mix-ins to the batter?

Yes, feel free to add chocolate chips, nuts, or dried fruit to the batter for added flavor and texture.

How do I make a glaze for these donut holes?

Mix powdered sugar with a bit of milk and vanilla extract to create a simple glaze. Drizzle over the cooled donut holes.

Can I use whole wheat flour instead of all-purpose flour?

Yes, whole wheat flour can be used. You may need to adjust the liquid slightly to achieve the right batter consistency.

How can I make these donut holes more flavorful?

Increase the amount of cinnamon and nutmeg, or add a pinch of ground cloves for extra spice.

What if my donut holes are too dry?

Ensure you’re measuring the flour correctly and not overmixing the batter. Adding a bit more milk can also help.

Can I make mini muffins instead of donut holes?

Absolutely! Just bake the batter in a mini muffin tin for a slightly different shape but the same delicious taste.

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Easy Baked Pumpkin Donut Holes

Recipe by CutsfoodCourse: All Recipes, Christmas, Snacks, Weight watchers

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

300

kcal

Ingredients

• 1 1/2 cups all-purpose flour

• 1/2 cup granulated sugar

• 1/2 teaspoon baking powder

• 1/4 teaspoon baking soda

• 1/2 teaspoon ground cinnamon

• 1/4 teaspoon ground nutmeg

• 1/4 teaspoon salt

• 1/2 cup canned pumpkin puree

• 1/4 cup milk

• 1/4 cup vegetable oil

• 1 large egg

• 1 teaspoon vanilla extract

Directions

• Preheat your oven to 350°F (175°C). Grease a mini muffin tin or line it with paper liners.
• In a large bowl, whisk together the flour, granulated sugar, baking powder, baking soda, cinnamon, nutmeg, and salt.
• In another bowl, mix the pumpkin puree, milk, vegetable oil, egg, and vanilla extract until well combined.
• Add the wet ingredients to the dry ingredients, stirring until just combined. Be careful not to overmix.
• Scoop tablespoon-sized portions of the batter into the prepared muffin tin, filling each cup about 3/4 full.
• Bake for 10-12 minutes, or until a toothpick inserted into the center comes out clean.
• Allow the donut holes to cool in the pan for a few minutes before transferring to a wire rack to cool completely.