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Pumpkin Donut Holes
Sarah namedy

Pumpkin Donut Holes

These baked Pumpkin Donut Holes are soft, fluffy, and full of warm fall spices. Easy to make and perfectly coated in cinnamon sugar for a cozy autumn treat!
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 12 donut holes
Course: Breakfast, Dessert, Snack
Cuisine: American, Fall
Calories: 130
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup all-purpose flour
  • 1/2 cup granulated sugar
  • 1/2 cup pumpkin puree
  • 1/4 cup vegetable oil
  • 2 large eggs
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1/4 tsp ground ginger
  • 1/4 tsp salt
  • 1/4 cup granulated sugar (for rolling)
  • 1 tsp ground cinnamon (for rolling)

Equipment

  • Mixing bowls
  • Whisk
  • Baking sheet
  • Parchment paper
  • small cookie or muffin scoop
  • Oven

Method
 

  1. Preheat oven to 375°F (190°C) and line a baking sheet with parchment paper.
  2. In a large bowl, whisk together flour, ½ cup sugar, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt.
  3. In a separate bowl, whisk pumpkin puree, vegetable oil, and eggs until smooth and combined.
  4. Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
  5. Using a small scoop, place rounded balls of dough on the baking sheet about 2 inches apart.
  6. Bake for 18–20 minutes, until lightly golden and a toothpick inserted comes out clean.
  7. While baking, mix ¼ cup sugar and 1 teaspoon cinnamon in a small bowl.
  8. Let donut holes cool slightly, then roll them in the cinnamon-sugar mixture while still warm.

Notes

For an extra indulgent touch, brush the warm donut holes with melted butter before rolling in cinnamon sugar. You can also air fry them at 350°F for 10–12 minutes. Store leftovers in an airtight container for up to 3 days.