Pumpkin Donut Holes
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Pumpkin Donut Holes are the ultimate bite-sized treat that perfectly captures the essence of autumn. With their soft, fluffy texture and warm, spiced flavor, these delightful little morsels are ideal for cozy gatherings or a festive brunch. I remember the first time I made them; the aroma of pumpkin and spices filled my home, making it feel like fall had officially arrived. They’re deliciously addictive, and the best part? They’re simple to whip up, allowing you to make a batch in no time at all.
What Makes This Recipe Special
You’ll love these Pumpkin Donut Holes for multiple reasons. First, they are incredibly quick to make, taking only about 30 minutes from start to finish! This makes them perfect for busy weeknights, last-minute gatherings, or lazy Sunday mornings. Plus, if you have little ones at home, they will most certainly be a hit! The delightful flavors and fun shape make them kid-approved, ensuring they’ll disappear faster than you can say “pumpkin spice.”
“These donut holes were such a hit at our family brunch! They were soft, flavorful, and so easy to make. I can’t wait to serve them again!” — Sarah H.
Preparing Pumpkin Donut Holes
Making these delightful donut holes is straightforward and enjoyable. You’ll gather your ingredients, mix the wet and dry elements separately, combine them, and then shape them into fun little balls. Here’s a preview of the process:
- Preheat your oven and prep your baking sheets.
- Combine your dry ingredients.
- Mix the wet ingredients in another bowl.
- Combine the two mixtures and shape into balls.
It’s as simple as that! Let’s dive into the ingredients you’ll need.
What You’ll Need
Here’s a complete list of ingredients you need to prepare these tasty Pumpkin Donut Holes:
- 3 cups all-purpose flour
- 1 cup sugar
- 2 teaspoons baking powder
- 2 teaspoons pumpkin pie spice
- 1 teaspoon salt
- ½ cup buttermilk
- 1 cup pumpkin puree (canned)
- 1 teaspoon vanilla extract
- 1 large egg
- 2 tablespoons unsalted butter
- ¼ cup unsalted butter (melted)
- ¾ cup sugar (for coating)
- 1 tablespoon ground cinnamon (for coating)
Feel free to experiment with ingredients; for instance, you can substitute regular milk for buttermilk if necessary or use a dairy-free alternative.
Step-by-Step Instructions
Let’s take a closer look at how to make these delicious donut holes:
- Preheat your oven to 350°F. While that warms up, line two baking sheets with silicone baking mats to ensure easy removal.
- In a large mixing bowl, combine the flour, sugar, baking powder, pumpkin pie spice, and salt. Mix until everything is evenly distributed.
- In a different bowl, whisk together the buttermilk, pumpkin puree, vanilla extract, large egg, and both kinds of butter (the soft and melted).
- Pour the wet mixture into the dry ingredients. Stir gently just until everything is combined. The batter will be thick, so don’t worry if it seems a little dense!
- Grease your hands to prevent sticking, then scoop out about 1 tablespoon of batter and shape it into balls. Place them about two inches apart on your prepared baking sheets.
- Bake one sheet at a time for 14 to 15 minutes. The donut holes are done when a toothpick inserted in the center comes out clean.
- Allow the donut holes to cool for about 5 minutes before rolling them in the cinnamon-sugar topping. This will give them that extra sweet touch!
Best Ways to Enjoy It
These Pumpkin Donut Holes are delightful on their own, but they pair beautifully with a variety of beverages and sides. They make an excellent addition to a cozy fall brunch, served alongside a hot cup of apple cider or pumpkin spice latte. Consider placing them in a decorative bowl and dusting powdered sugar over the top for a lovely presentation — they’re perfect for sharing!
Keeping Leftovers Fresh
Storing your leftover Pumpkin Donut Holes is easy. Keep them in an airtight container at room temperature for up to two days. If you’d like them to last longer, try freezing them! Just ensure they’re in a tightly sealed bag or container, and they should be good for up to a month. When you’re ready to enjoy them again, simply reheat them in the oven for a few minutes to restore that lovely texture.
Pro Chef Tips
To make your Pumpkin Donut Holes even better, here are some helpful tips:
- For extra flavor, consider adding a pinch of nutmeg or ginger to the dry ingredients.
- Roll the donut holes in the cinnamon-sugar mixture while they’re still warm for the best adherence.
- If you want a different texture, try adding chocolate chips or nuts to the batter!
Creative Twists
Want to shake things up? Here are some fun variations to try:
- Churro Style: After rolling in cinnamon sugar, drizzle with melted chocolate for a sweet twist.
- Gluten-Free: Substitute the all-purpose flour with a gluten-free blend for those with dietary restrictions.
- Vegan: Replace the egg with a flax egg and use plant-based butter along with almond milk instead of buttermilk.
Your Questions Answered
How long does it take to prepare these donut holes?
You’ll need about 10 minutes to mix and shape the batter, followed by 14 to 15 minutes of baking time.
Can I use fresh pumpkin puree instead of canned?
Absolutely! Just make sure it’s well-drained to avoid excess moisture in your batter.
How do I know when they’re fully baked?
A toothpick inserted in the center should come out clean. Keep an eye on them, as oven temperatures can vary.
Making these Pumpkin Donut Holes will surely bring warmth and joy to your kitchen. Dive in and enjoy every spiced bite!
Pumpkin Donut Holes
Ingredients
Method
- Preheat your oven to 350°F (175°C). Line two baking sheets with silicone baking mats.
- In a large mixing bowl, combine the flour, sugar, baking powder, pumpkin pie spice, and salt. Mix until evenly distributed.
- In a separate bowl, mix the buttermilk, pumpkin puree, vanilla extract, egg, and both softened and melted butter.
- Pour the wet mixture into the dry ingredients and stir gently just until combined. The batter will be thick.
- Grease your hands, scoop out about 1 tablespoon of batter, and shape it into balls. Place them about two inches apart on the prepared baking sheets.
- Bake one sheet at a time for 14 to 15 minutes, or until a toothpick inserted into the center comes out clean.
- Let the donut holes cool for about 5 minutes, then roll them in the cinnamon-sugar mixture.
