These are bite-sized pumpkin donuts baked in a mini muffin pan, so nothing is fried. The batter is made from flour, canned pumpkin puree, an egg and a little oil, with cinnamon and nutmeg for the fall flavor, and it takes 10 minutes to mix. They bake for 10 to 12 minutes, so the whole recipe takes 22 minutes and makes 12 donut holes.
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Because there is no frying, there is no hot oil to manage and no batch cooking. The batter goes straight into the pan and the oven does the rest.
What Goes in the Batter
The full amounts are in the recipe card at the bottom. This is what each ingredient does.
- All-purpose flour (1 cup): gives structure and helps the donut holes rise.
- Granulated sugar (1/2 cup): the sweetness.
- Baking powder (1/2 teaspoon) and baking soda (1/2 teaspoon): work together to make them light.
- Cinnamon (1/2 teaspoon), nutmeg (1/4 teaspoon) and salt (1/4 teaspoon): the spices give the fall flavor, and the salt brings out the sweetness of the pumpkin.
- Canned pumpkin puree (1/2 cup): adds moisture and the pumpkin flavor.
- Vegetable oil (1/4 cup): keeps the donut holes moist and tender.
- Egg (1 large) and vanilla extract (1 teaspoon): the egg binds the batter, and the vanilla adds depth.
Getting Them Light
Heat the oven to 350°F (175°C) and lightly grease the pan, or use silicone donut hole molds. Greasing is what lets the donut holes pop out cleanly.
Whisk the dry ingredients in one bowl and mix the pumpkin, oil, egg and vanilla until smooth in another. Pour the wet mixture into the dry and stir until just combined. Overmixing makes the donut holes dense, so stop as soon as the flour disappears.
Fill each cavity about 3/4 full. Bake for 10 to 12 minutes, until a toothpick in the center comes out clean. Let them cool in the pan for 5 minutes, then move them to a wire rack to cool completely. For a sweeter finish, roll the cooled donut holes in a mixture of cinnamon and sugar.
If you have no mini muffin pan, a regular muffin pan works, but the baking time will change. The batter can also be shaped into free-form donut holes on a baking sheet. Adjust the time and watch them.
Ways to Change Them
- Chocolate chips: stir sugar-free chocolate chips into the batter.
- Nuts: fold in chopped walnuts or pecans before baking for crunch.
- Spices: add a pinch of ground ginger or cloves.
- Whole wheat: replace half of the all-purpose flour with whole wheat flour for a nuttier flavor.
- Fresh pumpkin: cook and puree it until smooth, and remove the excess moisture so the donut holes do not turn out too wet. Roasting it first brings out the sweetness.
What to Serve With Them
Creamy coffee or spiced chai goes well with the pumpkin. For a fresher side, serve them with yogurt and fresh berries, where the tartness contrasts with the sweet donut holes. Almond or peanut butter makes a nutty dip.
Storing and Freezing
Keep leftovers in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to a week. Let them come to room temperature before eating.
To freeze, cool them completely, freeze them in a single layer on a baking sheet until solid, then move them to a freezer-safe bag or container. They keep for up to 3 months. Thaw at room temperature or warm them in the oven for a few minutes.
Nutrition per Serving
One donut hole has approximately 90 calories, 4 grams of fat (0.5 grams saturated), 14 grams of carbohydrates, 1 gram of fiber, 4 grams of sugar, 1 gram of protein and 100 milligrams of sodium.
FAQ
Can I use fresh pumpkin?
Yes. Cook and puree it until smooth, and remove any excess moisture so the donut holes are not too wet.
How long do they keep?
At room temperature in an airtight container for up to 2 days, or refrigerated for up to a week.
Can I freeze them?
Yes. Cool them completely, freeze them in a single layer until solid, then store them in a freezer-safe bag or container for up to 3 months.
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Written and edited by The Foodie Yummy Kitchen Team
The Foodie Yummy Kitchen Team writes and edits the recipes on Foodie Yummy: classic American potluck salads, holiday sides and easy comfort food, with a few low-carb options. Every recipe lists exact quantities, numbered steps and a printable recipe card, plus notes on swaps, storage and make-ahead timing. Spot a problem with a recipe? Tell us through the contact page and we will correct it. About us
Baked Pumpkin Donut Holes – Easy Fall Treat You’ll Love!
Ingredients
Instructions
Preheat your oven to 350°F (175°C) and lightly grease a mini muffin pan or use silicone donut hole molds.
In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, cinnamon, nutmeg, and salt until well combined.
In another bowl, mix the pumpkin puree, vegetable oil, egg, and vanilla extract until smooth.
Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix.
Spoon the batter into the prepared muffin pan or molds, filling each cavity about 3/4 full.
Bake for 10-12 minutes, or until a toothpick inserted into the center comes out clean.
Allow the donut holes to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
Notes
For a sweeter treat, roll the cooled donut holes in a mixture of cinnamon and sugar.
Substitute half of the all-purpose flour with whole wheat flour for a healthier option.
Nutrition
| Serving Size | 1 donut hole |
|---|---|
| Calories | 90 calories |
| Sugar Content | 4g |
| Sodium Content | 100mg |
| Fat Content | 4g |
| Saturated Fat Content | 0.5g |
| Unsaturated Fat Content | 3.5g |
| Trans Fat Content | 0g |
| Carbohydrate Content | 14g |
| Fiber Content | 1g |
| Protein Content | 1g |
| Cholesterol Content | 20mg |