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Pumpkin Donut Holes are the perfect autumn treat I return to every year when my kitchen fills with that cozy cinnamon scent These little bites offer everything I love about donuts but in a super snackable size that is easy enough for a weekday bake with kids or for a festive brunch tray
I remember the first chilly Saturday I mixed up a batch with my daughter and the smell alone brought half the neighborhood inside for seconds There is just something magical about pumpkin spice in every bite
Ingredients
- All purpose flour: Provides the structure and classic mood for donuts Look for unbleached flour if possible for a richer taste and texture
- Sugar: Delivers sweetness and ensures each donut hole gets a tender crumb Opt for organic cane sugar if you want deeper flavor
- Baking powder: Essential for a cake like rise and light airy texture Freshness makes a difference so check the date
- Pumpkin pie spice: Infuses every bite with cinnamon nutmeg ginger and cloves making these unmistakably autumnal Make sure it is fragrant and not expired
- Salt: Enhances overall flavor Just a touch makes the spices pop
- Buttermilk: Adds tang and creates a softer dough Use whole buttermilk if available for even more rich results
- Pumpkin puree: Gives moisture and that distinctive pumpkin taste Choose pure pumpkin not pie filling to control the sweetness
- Vanilla extract: Deepens the warm flavors Opt for real vanilla for the best aroma and taste
- Egg: Binds the dough and adds to the tenderness Use a large egg at room temperature for best results
- Unsalted butter: Adds a buttery undertone Choose high quality butter for richer flavor
- Melted unsalted butter: For the topping to help the cinnamon sugar stick and give that irresistible melt in your mouth finish
- Sugar: For the topping creates a crunchy sweet shell after baking Roll donut holes while still slightly warm for best coverage
- Ground cinnamon: For the topping adds a punch of warmth and completes the aroma of classic donut shop treats Use freshly ground if you can
Step-by-Step Instructions
- Make the Batter:
- In a large bowl stir the flour sugar baking powder pumpkin pie spice and salt together so everything is evenly mixed This pre mixing helps prevent any clumping and ensures even spice distribution
- Combine Wet Ingredients:
- In another bowl mix together the buttermilk pumpkin puree vanilla egg and melted butter Use a whisk or fork to break up any lumps so you have a smooth liquid base
- Mix Wet and Dry:
- Add the wet mixture to the dry bowl Stir gently just until the batter comes together and no dry flour remains Be careful not to overmix to keep the donuts soft and tender
- Shape Donut Holes:
- Scoop out one tablespoon portions of batter The batter will be thick and sticky so grease your hands lightly with oil Shape each scoop into a ball and set them on your prepared baking sheet with space between each one
- Bake:
- Place the donut holes two inches apart on lined baking sheets Bake on the center rack for fourteen to fifteen minutes or until a toothpick poked into a donut hole comes out clean The tops should look slightly golden and feel springy to a gentle touch
- Cool and Coat:
- Allow the baked donut holes to cool for about five minutes This short wait helps them set without losing moisture Roll each warm donut in melted butter then immediately toss in the cinnamon sugar mixture to coat completely
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Pumpkin puree is my favorite part because it keeps the texture melt in your mouth soft I once made these for a Halloween party and watched every last one disappear before I even brewed the coffee That cinnamon sugar topping is pure nostalgia for me
Storage Tips
Once cool store the donut holes in an airtight container at room temperature for up to two days For longer storage freeze in a single layer then transfer to a zip top bag and keep in the freezer for up to two months Store without the cinnamon sugar coating and roll in fresh topping after reheating for best results
Ingredient Substitutions
If you do not have buttermilk sour cream or plain yogurt thinned out with a tablespoon of milk works just as well Out of pumpkin pie spice Mix one teaspoon cinnamon with a pinch each of nutmeg clove and ginger You can swap white whole wheat flour for a slightly heartier but still tender bite
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Serving Suggestions
Serve these donut holes with hot apple cider for a cozy brunch They pair nicely with pumpkin spice lattes or as a fun after school snack Make a double batch for your next fall gathering and pile them high for a beautiful edible centerpiece
Cultural Context
Donuts trace back to Europe but the pumpkin version is a uniquely American twist on the tradition especially loved during fall harvest festivals and Thanksgiving The use of pumpkin spice is an iconic flavor profile that signals the arrival of cozy season for many families
Frequently Asked Questions
- → Can I use fresh pumpkin puree?
Yes, you can substitute canned puree with homemade fresh pumpkin puree. Just ensure it's well-drained to avoid excess moisture in the dough.
- → How do I store leftover donut holes?
Keep them in an airtight container at room temperature for up to 2 days, or refrigerate for longer freshness.
- → Can these be made ahead of time?
You can prepare the dough and shape the balls in advance. Bake and coat with cinnamon sugar just before serving.
- → Is it possible to make these dairy-free?
Yes. Replace buttermilk with a dairy-free milk plus a teaspoon of vinegar, and use plant-based butter alternatives.
- → What can I use if I don't have pumpkin pie spice?
Mix cinnamon, nutmeg, ginger, and cloves as a homemade substitute for pumpkin pie spice.