Pumpkin Donut Holes make a great breakfast or grab-n-go snack for the whole family. This two-bite treat is baked, not fried and has the texture of cake. Pumpkin puree keeps them moist and flavorful. A dusting of cinnamon sugar is the perfect finish to this favorite fall treat!
Whether you need a little something special for breakfast or you want a seasonal after-school snack, you’re going to love these two-bite Pumpkin Donut Holes. They bake in the oven for 10-12 minutes and then get rolled in cinnamon sugar to seal the deal!
While the recipe makes about 20 donut holes, it can easily be doubled to make enough for a crowd. They are great to serve for breakfast with soft scrambled eggs or as a grab-n-go snack for your busy family.
More of the Best Fall Breakfast Recipes:
- Caramel Apple Monkey Bread
- Crunchy French Toast
- Pumpkin Pie Pancakes
- Hash Browns and Egg Bake
- Pumpkin Spice Granola
Fall breakfast recipes are the best, they make your morning cozy and delicious! Whether you’re headed to the pumpkin patch or a child’s soccer game, make some of these Pumpkin Donut Holes to get you headed in the right direction. My family simply can’t get enough!
What type of baking pan should I use to make donut holes?
There are a couple of choices when selecting a baking pan to use, here are the pros and cons.
Donut Hole Baking Pan-I use a pan that was created just for making donut holes. This one is from Pampered Chef and is non-stick. It is durable, easy to clean and makes perfect donut holes. Be sure to coat with cooking spray before adding batter and baking.
Mini-Muffin Pan-If you don’t have a donut hole pan, using a mini-muffin pan is ideal. It is close to the shape and size you need for this recipe. It will give your donut holes a somewhat round appearance. As with the donut hole pan, be sure to coat it with cooking spray.
Using ingredients that you likely already have on hand, this recipe comes together quickly and easily. Make sure to keep an extra can of pumpkin puree on hand, as you’ll want to make these Pumpkin Donut Holes again and again.
Pumpkin Donut Holes Recipe
What’s needed:
Pumpkin Puree– Be sure to use pumpkin puree for this recipe, it is pure pumpkin with no added ingredients. It makes the recipe moist and flavorful. Libby’s has always been my go-to brand for pumpkin.
Pumpkin Pie Spice– Oh, yes! This is a must for fall baking. It consists of cinnamon, ground ginger, nutmeg and allspice. Make some of your own by mixing equal parts of each of these spices together.
Dry Ingredients– Pantry staples like all-purpose flour, baking powder, salt and light brown sugar make up the dry ingredients needed for this recipe, along with the pumpkin pie spice.
Wet Ingredients– Egg, milk, canola oil, vanilla and pumpkin puree are combined with the dry ingredients to make the batter for these pumpkin donut holes.
The batter for Pumpkin Donut Holes comes together in about 15 minutes and bakes up into a seasonal two-bite snack that your family will love.
How to make Pumpkin Donut Holes
Step-by-Step Instruction:
- Heat the oven to 375 degrees Fahrenheit. Coat the donut hole pan (or mini-muffin pan) with cooking spray and set aside.
- In a medium bowl, add the all-purpose flour, baking powder, salt, pumpkin pie spice and light brown sugar. Stir until combined. In a large bowl, whisk the pumpkin puree, milk, egg, canola oil and vanilla together until combined. Gradually add the dry ingredients to the wet and fold gently with a spatula. Do not overmix the batter.
- Using a one-tablespoon size scoop, place batter into each hole of the baking pan. Bake at 375F for 10-12 minutes. Remove the pan from the oven and allow to cool for 10 minutes.
- In a small bowl, combine 1/2 cup granulated sugar and 1 teaspoon of cinnamon. Stir to combine. In another small bowl, melted 6 tablespoon of butter. Dip each donut hole in butter and shake off excess. Roll each one in cinnamon sugar mixture. Repeat with remaining donut holes. Recipe makes 20 donut holes.
Pumpkin Donut Holes are best when eaten immediately. They are sweet and soft with lots of warm pumpkin flavor! If there are some donut holes leftover, store them for up to 2 days in an airtight container.
What to serve with Pumpkin Donut Holes?
- Cheesy Bacon and Egg Cups
- Frozen Peach Smoothie
- Vegetable and Cream Cheese Omelet
- Cheesy Broccoli and Bacon Quiche
- Orange Spiced Tea
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Pumpkin Donut Holes
Ingredients
Dry Ingredients:
- 1 1/3 cups all-purpose flour
- 1/3 cup light brown sugar
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon pumpkin pie spice
Wet Ingredients:
- 2/3 cup pumpkin puree
- 1 large egg
- 1/3 cup milk
- 2 tablespoons canola oil
- 1 teaspoon vanilla
Cinnamon Sugar Coating:
- 6 tabelspoons unsalted butter, melted
- 1/2 cup granulated sugar
- 1 teaspoon cinnamon
Instructions
- Heat the oven to 375 degrees Fahrenheit. Coat the donut hole pan (or mini-muffin pan) with cooking spray and set aside.
- In a medium bowl, add the all-purpose flour, baking powder, salt, pumpkin pie spice and light brown sugar. Stir until combined. In a large bowl, whisk the pumpkin puree, milk, egg, canola oil and vanilla together until combined. Gradually add the dry ingredients to the wet and fold gently with a spatula. Do not overmix the batter.
- Using a one-tablespoon size scoop, place batter into each hole of the baking pan. Bake at 375F for 10-12 minutes. Remove the pan from the oven and allow to cool for 10 minutes.
- In a small bowl, combine 1/2 cup granulated sugar and 1 teaspoon of cinnamon. Stir to combine. In another small bowl, melted 6 tablespoon of butter. Dip each donut hole in butter and shake off excess. Roll each one in cinnamon sugar mixture. Repeat with remaining donut holes. Recipe makes 20 donut holes.
Equipment
- 1 donut hole pan, or mini-muffin pan
- 2 mixing bowls
- 1 one tablespoon scoop
Carol L Cusack
Donut holes are fun to eat and these have made it into the my repeat of Fall recipes. Perfect for busy mornings as they are portable but who doesn’t want to wake up on a Saturday morning to the smell of pumpkin and cinnamon?? ME!!
Raveaboutfood
They do smell amazing! Thanks, Carol!