Pumpkin Donut Holes (Print Version)
# Ingredients:
→ Base Mixture
01 -
¾ cup pumpkin puree
02 -
1 cup regular or plant-based milk
03 -
¼ cup melted regular or vegan butter
04 -
1 cup cane sugar
05 -
1 teaspoon vanilla extract
→ Dry Ingredients
06 -
1 ½ teaspoons pumpkin pie spices
07 -
1 teaspoon baking soda
08 -
1 ½ teaspoons baking powder
09 -
2 cups regular or gluten-free all-purpose flour
→ Topping
10 -
½ cup cane sugar
11 -
2 teaspoons ground cinnamon
→ Dipping Sauce
12 -
3 tablespoons maple syrup
13 -
1 tablespoon melted regular or vegan butter
# Instructions:
01 -
Preheat the oven to 350°F (175°C). Grease silicone donut hole molds thoroughly with non-stick spray.
02 -
In a large mixing bowl, combine pumpkin puree, milk, melted butter, sugar, vanilla extract, pumpkin pie spice, baking powder, and baking soda. Mix until well incorporated.
03 -
Gradually add the flour to the wet ingredient mixture, stirring until a smooth, consistent batter forms.
04 -
Spoon the batter into the prepared donut hole molds, filling approximately 50 molds. Bake for 20-25 minutes or until a toothpick inserted comes out clean.
05 -
While the donut holes are baking, combine the cinnamon and sugar in a small bowl for the topping.
06 -
Remove the donut holes from the oven and while still warm, gently toss them in the cinnamon-sugar mixture until fully coated.
07 -
For the optional maple butter dipping sauce, whisk together the maple syrup and melted butter until well combined. Serve warm alongside the donut holes.
# Notes:
01 -
These pumpkin donut holes can be stored in an airtight container for up to 3 days at room temperature.
02 -
For best results, coat the donut holes in the cinnamon-sugar mixture while they are still warm for better adhesion.