Can I make these pumpkin donut holes gluten-free?

Yes! Substitute the all-purpose flour with a 1:1 gluten-free baking flour blend. Make sure it contains xanthan gum or add ½ teaspoon if not. The texture may be slightly different, but they’ll still be soft and delicious.

How do I store leftover donut holes?

Store them in an airtight container at room temperature for up to 3 days, or refrigerate for up to 5. For best results, reheat slightly in the microwave before eating.

Can I fry instead of bake these donut holes?

This recipe is designed for baking, but you can fry small scoops of batter in hot oil (about 350°F) until golden and cooked through. Drain on paper towels and toss in cinnamon sugar while warm.

Why are my donut holes dense instead of fluffy?

The most common cause is overmixing the batter. Stir just until the dry ingredients are incorporated. Also, make sure your baking powder is fresh, expired leaveners won’t give that lift.

Cinnamon Sugar Pumpkin Donut Holes – 5-Star Fall Favorite

Name: Cinnamon Sugar Pumpkin Donut Holes
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: American
Ingredients: 1 ¾ cups all-purpose flour; 2 teaspoons baking powder; ½ teaspoon salt; 1 teaspoon pumpkin pie spice; ½ teaspoon ground nutmeg; ¾ cup pumpkin puree; ½ cup brown sugar; ⅓ cup vegetable oil; 1 egg; 1 teaspoon vanilla extract; ½ cup milk; Granulated sugar and cinnamon (for coating)

Description

These cinnamon sugar pumpkin donut holes are soft, baked, and filled with cozy fall spices. Perfect for a quick snack or autumn breakfast.

Ingredients

Scale

1 ¾ cups all-purpose flour

2 teaspoons baking powder

½ teaspoon salt

1 teaspoon pumpkin pie spice

½ teaspoon ground nutmeg

¾ cup pumpkin puree

½ cup brown sugar

⅓ cup vegetable oil

1 egg

1 teaspoon vanilla extract

½ cup milk

Granulated sugar and cinnamon (for coating)

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Instructions

1. Preheat oven to 350°F and grease a mini muffin or donut hole pan.

2. In a bowl, whisk together flour, baking powder, salt, pumpkin pie spice, and nutmeg.

3. In a separate bowl, mix pumpkin puree, brown sugar, oil, egg, vanilla, and milk until smooth.

4. Gently fold dry ingredients into wet ingredients until just combined, do not overmix.

5. Spoon batter into pan cavities, filling each about ¾ full.

6. Bake for 12–15 minutes, until a toothpick inserted comes out clean.

7. Let cool in the pan for 5 minutes, then transfer to a wire rack.

8. While warm, roll each donut hole in cinnamon sugar mixture.

9. Serve warm or let cool completely.

Notes

Use canned pumpkin puree, not pumpkin pie filling, for best results.

You can make the batter ahead and refrigerate overnight.

For a gluten-free version, use a 1:1 gluten-free flour blend.

Prep Time: 15 minutes
Cook Time: 15 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 donut hole
Calories: 110
Sugar: 9g
Sodium: 75mg
Fat: 4g
Saturated Fat: 1g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 17g
Fiber: 1g
Protein: 2g
Cholesterol: 10mg