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Pumpkin spice donut holes

Pumpkin Spice Donut Holes that Spark Joy and Warm Memories

Delight in these pumpkin spice donut holes that combine the cozy flavors of autumn, perfect for any occasion.
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Prep Time 15 minutes
Cook Time 12 minutes
Cooling Time 5 minutes
Total Time 32 minutes
Servings: 12 donut holes
Course: Dessert
Cuisine: American
Calories: 120
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Donut Holes
  • 2 cups All-Purpose Flour Substitute with gluten-free flour for a GF version.
  • 2 teaspoons Baking Powder No substitutions needed.
  • 1 teaspoon Baking Soda Use no substitutions.
  • 2 teaspoons Ground Cinnamon Can be replaced with pumpkin pie spice for extra flavor.
  • 1 teaspoon Ground Ginger Substitute with ground nutmeg for a different spice profile.
  • 1 teaspoon Ground Nutmeg No direct substitute recommended.
  • 1/4 teaspoon Ground Cloves Optional to omit if unavailable.
  • 1/2 teaspoon Salt Use sea salt or kosher salt for best results.
  • 1 cup Granulated Sugar Can be replaced with coconut sugar for a lower GI alternative.
  • 1/2 cup Packed Light Brown Sugar Replace with granulated sugar if needed.
  • 1 cup Pumpkin Purée Ensure it's 100% pure pumpkin purée only.
  • 2 Large Eggs Use flaxseed meal mixed with water for a vegan option.
  • 1/2 cup Buttermilk (or milk) Substitute with almond milk or any plant-based milk for a dairy-free version.
  • 1/4 cup Melted Butter Swap with coconut oil for a dairy-free treat.
  • 1 teaspoon Vanilla Extract No substitutions recommended.
For the Cinnamon Sugar Coating
  • 1/2 cup Granulated Sugar Can use coconut sugar for a lower GI option.
  • 1 teaspoon Ground Cinnamon Feel free to adjust based on preference.

Equipment

  • donut hole pan
  • Mixing bowls
  • Whisk
  • spatula
  • measuring cups
  • Measuring spoons

Method
 

Step-by-Step Instructions for Pumpkin Spice Donut Holes
  1. Preheat your oven to 350°F (175°C) and grease a donut hole pan or mini muffin tin.
  2. In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, ground cinnamon, ground ginger, ground nutmeg, ground cloves, and salt.
  3. In a separate bowl, combine the granulated sugar and packed light brown sugar, then add the pumpkin purée, large eggs, buttermilk, melted butter, and vanilla extract, mixing until smooth.
  4. Gently fold the wet ingredients into the dry ingredients until just combined, being careful not to overmix.
  5. Fill each cavity of the prepared pan about two-thirds full with batter, smoothing the tops.
  6. Bake for 10 to 12 minutes or until golden brown and a toothpick comes out clean.
  7. Cool the donut holes in the pan for about 5 minutes before transferring to a wire rack.
  8. While warm, dip in melted butter and roll in a mixture of granulated sugar and ground cinnamon.

Nutrition

Serving: 1donut holeCalories: 120kcalCarbohydrates: 18gProtein: 2gFat: 5gSaturated Fat: 3gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 2gCholesterol: 40mgSodium: 100mgPotassium: 60mgFiber: 1gSugar: 8gVitamin A: 1500IUCalcium: 30mgIron: 0.5mg

Notes

Keep any leftover donut holes in an airtight container for up to 3 days. For longer storage, refrigerate for up to a week or freeze for up to 3 months.

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