Easy Fall Baked Pumpkin Spice Donut Holes Recipe

Fall’s crisp breeze brings the warmest comfort in these delightful baked pumpkin spice donut holes that dance with seasonal flavors.

Cozy autumn mornings deserve something special straight from the oven.

Warm spices like cinnamon and nutmeg weave magic through each tender bite.

These donut holes capture everything delicious about fall’s sweet embrace.

Rolled in a delicate cinnamon-sugar coating, they promise pure happiness in every mouthful.

Whip up this simple recipe and watch smiles bloom around your kitchen table.

You’ll love how these treats transform an ordinary morning into a celebration of fall’s most cherished moments.

Why Fall Deserves These Pumpkin Donut Holes

• Capture Seasonal Warmth: Packed with classic fall spices like cinnamon, ginger, and nutmeg, these donut holes deliver a comforting, cozy flavor profile that screams autumn.
• Family-Friendly Treat: Mini-sized and adorably portable, these donut holes are ideal for kids' snacks, school lunches, or weekend family gatherings where everyone can enjoy a delightful bite-sized dessert.
• Versatile Serving Options: Equally delicious when served warm or at room temperature, these donut holes pair wonderfully with coffee, cider, or as a standalone sweet indulgence.

What Goes into Pumpkin Donut Holes

• All-Purpose Flour: Classic baking base that brings everything together.
• Baking Powder: Helps donut holes rise and become fluffy.
• Baking Soda: Supports even texture and browning.
• Salt: Enhances overall flavor profile.

• Cinnamon, Ginger, Nutmeg, Cloves: Warm fall spices that create cozy autumn flavor.

• Vegetable Oil: Keeps donut holes moist and tender.
• Eggs: Provides structure and richness.
• Pumpkin Puree: Signature fall ingredient with natural sweetness.
• Vanilla Extract: Adds depth and warmth to the recipe.

• Granulated Sugar, Brown Sugar: Sweet base that caramelizes beautifully.
• Milk: Helps create smooth batter consistency.

• Granulated Sugar, Cinnamon: Classic sweet and spicy topping.
• Unsalted Butter: Helps coating stick to donut holes.

Steps to Make Soft Pumpkin Donuts

Step 1: Prepare Baking Space

Warm up your oven to 350°F.

Grab a mini muffin tin and give it a light spray of cooking oil to prevent sticking.

Step 2: Mix Dry Ingredients

• Ground cinnamon
• Ground ginger
• Nutmeg
• Cloves
• Salt

Step 3: Combine Wet Ingredients

• Granulated sugar
• Brown sugar
• Vegetable oil

Beat these together until smooth.

Add eggs one at a time, mixing thoroughly.

Stir in pumpkin puree and vanilla extract until well combined.

Step 4: Create Donut Hole Batter

Gradually mix dry ingredients and milk into the wet mixture.

Stir gently to combine, being careful not to overmix the batter.

Step 5: Bake Golden Treats

Spoon batter into mini muffin cups, filling each about ¾ full.

Slide the tin into the oven and bake for 10-12 minutes.

Check doneness by inserting a toothpick – it should come out clean.

Step 6: Prepare Magical Coating

• One with granulated sugar and cinnamon mixed together
• Another with melted butter

Step 7: Add Finishing Touch

Once donut holes are slightly cooled, dip each one in melted butter, then roll generously in the cinnamon-sugar mixture until completely coated.

Step 8: Serve and Celebrate

Plate these delightful autumn bites while warm or at room temperature.

Pair with a steaming mug of coffee or apple cider for the ultimate fall indulgence.

Tips for Baking Pumpkin Donut Holes Just Right

• Gently fold dry and wet ingredients together to keep donut holes light and fluffy, avoiding tough texture from excessive stirring.
• Use recently purchased ground spices for maximum flavor intensity and aromatic warmth in your pumpkin spice donut holes.
• Completely coat each donut hole in melted butter before rolling in cinnamon-sugar for maximum coverage and delicious caramelization.
• Allow donut holes to cool slightly before coating to help cinnamon-sugar adhere better and prevent butter from becoming too absorbed.
• Substitute vegetable oil with coconut oil for dairy-free version, or use gluten-free flour blend to accommodate different dietary restrictions.

Storing Your Donut Holes for Later

• Store leftover donut holes in an airtight container for up to 3 days. Keep them in a single layer to prevent sticking and maintain their soft texture.
• Wrap individual donut holes in plastic wrap, then place in a freezer-safe bag. Freeze for up to 2 months for later enjoyment.
• Warm in the microwave for 10-15 seconds or in a preheated 300°F oven for 5 minutes to restore their fresh-baked warmth and softness.
• Transfer frozen donut holes to the refrigerator overnight, then reheat using the same method as refrigerated ones for best results.

Best Morning Pairings for Pumpkin Donuts

• Pair Warm Apple Cider: Complement the pumpkin spice donut holes with a steaming mug of fresh apple cider, enhancing the autumn flavors and creating a cozy seasonal experience.
• Create Maple Latte Match: Brew a creamy maple latte that mirrors the warm spices in the donut holes, adding a rich and indulgent dimension to the sweet treat.
• Select Caramel Macchiato: Elevate the donut holes with a smooth caramel macchiato, whose sweet undertones and espresso base perfectly balance the soft, spiced pastry.
• Explore Chai Tea Connection: Sip a fragrant chai tea alongside the donut holes, blending similar warm spices like cinnamon and nutmeg for a harmonious flavor profile.

Ways to Switch Up Pumpkin Donut Holes

• Gluten-Free Pumpkin Donut Holes: Replace wheat flour with almond or gluten-free blend flour to create a celiac-friendly version. Ensure all other ingredients remain the same for a similar texture and flavor profile.
• Vegan Pumpkin Spice Bites: Substitute eggs with flax eggs or applesauce, use coconut oil instead of butter, and select plant-based milk. These modifications create a dairy-free and egg-free alternative that maintains the classic autumn taste.
• Keto-Friendly Mini Donuts: Swap regular flour with coconut or almond flour, replace sugar with monk fruit sweetener, and use heavy cream instead of milk. This low-carb adaptation provides a protein-packed treat for those following ketogenic dietary guidelines.
• No-Bake Pumpkin Holes: Transform the recipe into a chilled dessert by using graham cracker crumbs, cream cheese, pumpkin puree, and spices. Roll the mixture into small balls and coat with cinnamon-sugar mixture for a quick, no-oven alternative.

FAQs

• What are pumpkin spice donut holes?

These are bite-sized baked treats made with pumpkin puree, warm spices like cinnamon and nutmeg, and coated in a sweet cinnamon-sugar mixture. They’re a healthier alternative to traditional fried donut holes.

• Can I make these donut holes gluten-free?

Yes, you can substitute the all-purpose flour with a gluten-free flour blend. Make sure to use a 1:1 replacement to maintain the same texture and consistency.

• How do I prevent my donut holes from sticking to the pan?

Generously grease your mini muffin tin with cooking spray or butter before adding the batter. This ensures easy removal and prevents breaking when taking the donut holes out.

• Are these donut holes kid-friendly?

Absolutely! These donut holes are soft, sweet, and have mild spices that children typically enjoy. They’re also baked, making them a healthier snack option for kids.

Baked Pumpkin Spice Donut Holes For Fall Recipe

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• Total Time: 38 minutes
• Yield: 12 1x

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Description

Fall’s sweetest “pumpkin spice donut holes” deliver warm, spiced comfort in bite-sized perfection. Nutmeg, cinnamon, and a delicate sugar coating invite you to savor autumn’s most irresistible seasonal treat.

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Ingredients

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Main Ingredients:

• 1 3/4 cups (220 grams) all-purpose flour
• 1 cup (245 grams) pumpkin puree
• 2 large eggs
• 1/2 cup (100 grams) granulated sugar
• 1/2 cup (110 grams) brown sugar, packed
• 1/3 cup (80 milliliters) vegetable oil
• 1/3 cup (80 milliliters) milk

Spices:

• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves

Leavening and Seasoning:

• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon vanilla extract

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Instructions

1. Heat the oven to 350°F and thoroughly coat a mini muffin pan with non-stick spray to prevent sticking.
2. Combine all dry ingredients including flour, spices, baking powder, and salt in a medium mixing bowl, whisking until evenly distributed.
3. In a separate large bowl, vigorously blend sugars and oil until smooth and creamy, creating a uniform mixture.
4. Incorporate eggs one at a time into the sugar mixture, ensuring complete integration after each addition.
5. Fold in pumpkin puree and vanilla extract, stirring until the mixture becomes a consistent amber-colored batter.
6. Gradually introduce dry ingredients and milk into the wet mixture, alternating between the two and mixing gently to maintain a light texture.
7. Carefully fill each muffin cavity approximately three-quarters full with the spiced batter, avoiding overflow.
8. Bake for 11-13 minutes, monitoring until a inserted toothpick emerges completely clean, indicating perfect doneness.
9. While baking, prepare the coating by melting butter in one bowl and combining sugar with ground cinnamon in another.
10. Remove donut holes from the oven and allow them to cool slightly, maintaining a warm temperature for optimal coating absorption.
11. Dip each warm donut hole first into melted butter, then generously roll in the cinnamon-sugar mixture until fully covered.
12. Serve immediately or at room temperature, pairing wonderfully with seasonal beverages like warm cider or robust coffee.

Notes

• Customize the spice blend by adjusting the amounts of cinnamon, ginger, nutmeg, and cloves to suit your taste preferences.
• Swap out vegetable oil with melted coconut oil for a richer, more tropical flavor profile.
• Make these donut holes gluten-free by using a cup-for-cup gluten-free flour blend instead of regular wheat flour.
• Reduce sugar content by using a sugar substitute like stevia or monk fruit sweetener for a lower-calorie option.

• Prep Time: 25 minutes
• Cook Time: 13 minutes
• Category: Breakfast, Snacks, Desserts
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 12
• Calories: 182
• Sugar: 12 g
• Sodium: 143 mg
• Fat: 7 g
• Saturated Fat: 1 g
• Unsaturated Fat: 6 g
• Trans Fat: 0 g
• Carbohydrates: 26 g
• Fiber: 1 g
• Protein: 3 g
• Cholesterol: 33 mg