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Pumpkin Donut Holes Recipe

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4.3 from 9 reviews

These Pumpkin Donut Holes are a delightful fall treat, combining moist pumpkin puree with warm pumpkin spices and coated in a sweet, spiced sugar mixture. Baked to golden perfection in mini muffin pans, they make a perfect snack or dessert that’s both easy to prepare and irresistibly flavorful.

Ingredients

Dry Ingredients

  • 1 1/2 cup Self-Rising Flour
  • 1 teaspoon Pumpkin Spices
  • 2 teaspoons Pumpkin Pie Spices
  • 1/4 cup Brown Sugar
  • 1/2 cup Unrefined Cane Sugar

Wet Ingredients

  • 1/4 cup Mild-Flavor Olive Oil
  • 1 1/3 cup Pumpkin Puree (canned, not pumpkin pie filling)
  • 3 tablespoons Coconut Oil (melted)

Instructions

  1. Preheat and Prepare Pans: Preheat your oven to 350 °F (180 °C). Generously oil two 12-hole mini muffin pans with cooking oil, but since the recipe makes about 16 donut holes, you don’t need to oil all the holes.
  2. Mix Batter: In a mixing bowl, combine the mild-flavor olive oil, pumpkin puree, pumpkin spices, brown sugar, and self-rising flour. Stir until the mixture forms a sticky muffin batter.
  3. Fill Muffin Pans: Using a small cookie dough scoop, evenly fill each muffin hole with the batter.
  4. Bake: Bake the donut holes in the preheated oven for 13-15 minutes, until they turn golden brown and a toothpick inserted in the center comes out clean.
  5. Cool: Once baked, flip the muffin pans upside down onto a cooling rack and let the donut holes cool for a few minutes.
  6. Melt Coconut Oil: While the donut holes cool, melt the coconut oil in a small mixing bowl by microwaving in 30-second bursts until fully melted.
  7. Prepare Sugar Coating: In a small bowl, mix the unrefined cane sugar with pumpkin pie spices to prepare the spiced sugar.
  8. Coat Donut Holes: Using a pastry brush, brush each muffin donut hole with the melted coconut oil and immediately roll it into the pumpkin spice sugar mixture to coat completely.

Notes

  • Make sure to use canned pumpkin puree, not pumpkin pie filling, for best results.
  • Self-rising flour contains baking powder and salt; if using all-purpose flour, add 1 1/2 teaspoons baking powder and 1/2 teaspoon salt per cup of flour.
  • You can substitute mild-flavor olive oil with other neutral oils like canola or vegetable oil if preferred.
  • The donut holes can be stored in an airtight container at room temperature for up to 2 days.
  • For a dairy-free option, ensure that all ingredient substitutes used are free from dairy products.

Find it online: https://bitezly.com/pumpkin-donut-holes-recipe/