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–+ servings

Pumpkin Donut Holes

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Delightful bite-sized treats that capture the essence of autumn, soft and fluffy with warm spiced flavors, perfect for cozy gatherings.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 24 pieces
Course: Dessert, Snack
Cuisine: American, Fall
Calories: 150
Ingredients Method Nutrition Notes

Ingredients
  

Dry Ingredients
  • 3 cups all-purpose flour
  • 1 cup sugar for the batter
  • 2 teaspoons baking powder
  • 2 teaspoons pumpkin pie spice could substitute with a mix of cinnamon and nutmeg
  • 1 teaspoon salt
Wet Ingredients
  • ½ cup buttermilk can substitute with regular milk or dairy-free alternative
  • 1 cup pumpkin puree canned or fresh, well-drained if fresh
  • 1 teaspoon vanilla extract
  • 1 large egg can replace with a flax egg for vegan option
  • 2 tablespoons unsalted butter softened
  • ¼ cup unsalted butter melted
Coating
  • ¾ cup sugar for coating
  • 1 tablespoon ground cinnamon for coating

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Line two baking sheets with silicone baking mats.
  2. In a large mixing bowl, combine the flour, sugar, baking powder, pumpkin pie spice, and salt. Mix until evenly distributed.
  3. In a separate bowl, mix the buttermilk, pumpkin puree, vanilla extract, egg, and both softened and melted butter.
  4. Pour the wet mixture into the dry ingredients and stir gently just until combined. The batter will be thick.
  5. 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.
Baking
  1. Bake one sheet at a time for 14 to 15 minutes, or until a toothpick inserted into the center comes out clean.
  2. Let the donut holes cool for about 5 minutes, then roll them in the cinnamon-sugar mixture.

Nutrition

Serving: 2gCalories: 150kcalCarbohydrates: 20gProtein: 2gFat: 5gSaturated Fat: 3gSodium: 150mgFiber: 1gSugar: 10g

Notes

Store leftover donut holes in an airtight container at room temperature for up to two days or freeze for up to a month. Reheat in the oven for a few minutes before serving.
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