Delicious Baked Pumpkin Donut Holes That Melt in Your Mouth

These Baked Pumpkin Donut Holes are a delightful, healthier alternative to fried donuts, capturing the essence of fall with their soft texture and spiced flavor.

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Course: Dessert

Cuisine: American

Keyword: Baked Pumpkin Donut Holes, baked treats, easy recipes, fall recipes, healthy donuts, Pumpkin Desserts

Prep Time: 10

Cook Time: 12

Cooling Time: 5

Total Time: 27

Servings: donut holes

Calories: 80kcal

Equipment

donut hole baking pan

Ingredients

For the Donut Holes

1 cup pumpkin puree Adds rich flavor and moisture to your donuts.
1.5 cups all-purpose flour The base of the batter, providing structure.
0.5 cup granulated sugar Sweetens the donut holes perfectly.
0.25 cup packed brown sugar Introduces a wonderful depth of flavor.
1 teaspoon baking powder Helps them rise to the perfect fluffiness.
0.5 teaspoon baking soda Enhances leavening for a light texture.
0.5 teaspoon salt Balances and enhances the sweetness.
1 teaspoon ground cinnamon Brings warm, cozy notes reminiscent of fall.
0.5 teaspoon ground nutmeg Adds a nutty spice that complements the pumpkin.
0.5 teaspoon ground ginger Introduces a touch of zing and warmth.
2 large eggs Binds the ingredients for a cohesive donut.
0.33 cup vegetable oil or melted butter Keeps them moist and flavorful.
0.25 cup milk Adds creaminess, making the batter smooth.

For the Coating

0.25 cup granulated sugar Provides a sweet crunch on the outside.
1 teaspoon ground cinnamon Enhances the cozy flavor with each bite.

Instructions

Step-by-Step Instructions

Preheat your oven to 350°F (175°C). Grease each cavity of your donut hole baking pan with cooking spray or butter.
In a large mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, ground cinnamon, ground nutmeg, and ground ginger until there are no lumps.
In another bowl, combine the pumpkin puree, granulated sugar, brown sugar, eggs, vegetable oil (or melted butter), and milk. Mix until smooth and well-combined.
Pour the wet ingredients into the dry ingredients. Gently mix until just combined; avoid overmixing.
Fill each cavity of the donut hole pan about two-thirds full with the batter.
Bake for 10-12 minutes. Use a toothpick inserted into the center of a donut hole — it should come out clean when they're done.
Let the donut holes cool in the pan for about 5 minutes, then roll in a mixture of granulated sugar and ground cinnamon.

Notes

Avoid overmixing to ensure a light and fluffy texture. You can refrigerate leftovers for up to a week.

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