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This pumpkin donut holes recipe transforms ordinary fall baking into a delightful treat that captures the essence of autumn in every bite. The warm spices and pure pumpkin create perfectly poppable morsels that disappear almost as quickly as you can make them.
I created these on a rainy October afternoon when my nieces were visiting. What started as a way to keep little hands busy turned into our most requested fall tradition. Now we make these every year when the leaves start to change.
Ingredients
- Pumpkin puree: Use pure canned pumpkin not pumpkin pie filling for the best flavor
- Regular or plant based milk: Creates the perfect moist texture in these donut holes
- Melted butter: Provides richness and helps create the tender crumb
- Cane sugar: Adds just the right sweetness without being overwhelming
- Vanilla extract: Enhances the warm fall flavors throughout the donut holes
- Pumpkin pie spices: The signature flavor that makes these taste like autumn
- Baking soda and powder: The perfect combination for proper rise and texture
- All purpose flour: Regular or gluten free both work wonderfully here
- Cinnamon sugar coating: Creates that classic donut shop experience at home
- Maple butter dipping sauce: Optional but highly recommended for maximum enjoyment
Step-by-Step Instructions
- Prepare Your Equipment:
- Preheat your oven to 350°F and thoroughly grease your silicone donut hole molds with nonstick spray. If you dont have silicone molds mini muffin tins work well too just watch the baking time as it may vary slightly.
- Mix The Wet Ingredients:
- In a large mixing bowl combine the pumpkin puree milk melted butter sugar vanilla extract pumpkin pie spice baking powder and baking soda. Whisk these ingredients together until completely smooth and well incorporated. Make sure there are no clumps of spices or leavening agents.
- Add The Flour:
- Gradually add the flour to your wet mixture folding it in gently. Continue mixing until you achieve a smooth pumpkin batter that is thick enough to hold its shape but still easily spoonable. Be careful not to overmix as this can make your donut holes dense.
- Fill And Bake:
- Using a small cookie scoop or spoon fill the prepared donut hole molds about three quarters full. This recipe should make approximately 50 donut holes depending on the size of your molds. Bake for 20 to 25 minutes until a toothpick inserted comes out clean and the tops spring back when lightly touched.
- Create The Coating:
- While the donut holes are baking combine the half cup of cane sugar and two teaspoons of cinnamon in a small bowl. Mix thoroughly to ensure the cinnamon is evenly distributed throughout the sugar for consistent flavor in every bite.
- Coat The Donut Holes:
- Allow the donut holes to cool just enough to handle about 2 minutes then carefully remove them from the molds. While still warm toss them in the cinnamon sugar mixture working in small batches to ensure even coating. The residual heat helps the sugar adhere perfectly to the surface.
- Prepare Dipping Sauce:
- For an extra special touch combine the maple syrup and melted butter in a small bowl whisking until smooth. This simple sauce elevates these donut holes from delicious to extraordinary with its rich buttery maple flavor.
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The pumpkin pie spice blend is truly the star ingredient here. My grandmother taught me that freshly grated nutmeg makes all the difference when making your own blend. She would keep whole nutmegs in her spice drawer and pull out her tiny grater whenever baking something special. That extra step transforms these simple treats into something truly memorable.
Storage Solutions
These pumpkin donut holes maintain their delicious texture for up to three days when stored in an airtight container at room temperature. For longer storage place them in a freezer safe container separating layers with parchment paper and freeze for up to two months. To refresh frozen donut holes warm them in a 300°F oven for about 5 minutes then give them a quick roll in fresh cinnamon sugar if desired.
Dietary Adaptations
This versatile recipe welcomes customization based on dietary needs. For gluten free donut holes use a cup for cup gluten free flour blend that contains xanthan gum. Vegan bakers can use plant based milk and butter substitutes with identical measurements. If reducing sugar appeals to you try replacing half the sugar with coconut sugar or using monk fruit sweetener following package conversion guidelines.
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Serving Suggestions
Transform these humble donut holes into an impressive dessert by creating a build your own donut hole bar. Offer the maple butter dipping sauce alongside chocolate sauce caramel sauce and cream cheese frosting. For an elegant presentation stack them in a pyramid on a cake stand and dust with powdered sugar. They pair wonderfully with hot apple cider coffee or fall spiced tea for the perfect autumn gathering.
The History Behind The Recipe
Donut holes have a fascinating origin story. Traditional donuts were once made by punching out the center of dough to ensure even cooking. Creative bakers began frying these "holes" as separate treats rather than discarding them. While modern donut holes are typically made separately rather than from actual donut centers the name and concept stuck. This pumpkin version brings together American fall baking traditions with classic donut making techniques creating a treat that feels both innovative and nostalgic.
Frequently Asked Questions
- → Can I make these pumpkin donut holes without a silicone mold?
Yes! If you don't have silicone donut hole molds, you can use a mini muffin tin instead. Just adjust the baking time slightly and check for doneness with a toothpick. You could also use a cake pop maker if you have one.
- → How do I store leftover pumpkin donut holes?
Store cooled donut holes in an airtight container at room temperature for 2-3 days. For longer storage, refrigerate for up to a week. You can also freeze them for up to 3 months. The cinnamon sugar coating may absorb moisture over time, so you might want to re-roll them before serving.
- → Are these pumpkin donut holes vegan and gluten-free?
This recipe offers both vegan and gluten-free options. Use plant-based milk, vegan butter, and gluten-free all-purpose flour as indicated in the ingredients list to accommodate these dietary needs.
- → What can I substitute for pumpkin pie spice?
If you don't have pumpkin pie spice, make your own by combining 1 teaspoon cinnamon, 1/4 teaspoon ground ginger, 1/8 teaspoon ground nutmeg, and 1/8 teaspoon ground cloves or allspice.
- → Can I add mix-ins to the pumpkin donut hole batter?
Absolutely! Consider adding 1/3 cup mini chocolate chips, chopped nuts, or dried cranberries to the batter for extra texture and flavor. Just fold them in gently after mixing the batter.
- → Why did my donut holes turn out dense?
Dense donut holes usually result from overmixing the batter or using too much flour. Mix until just combined and measure your flour correctly by spooning it into measuring cups rather than scooping directly from the container.