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Baked Pumpkin Spice Donut Holes

Delicious, fluffy pumpkin spice donut holes baked to golden perfection, perfect for sharing during autumn gatherings.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 12 donut holes
Course: Dessert, Snack
Cuisine: American, Bakery
Calories: 80
Ingredients Method Notes

Ingredients
  

Wet Ingredients
  • 1 cup pure pumpkin puree (canned or fresh) Ensure it's Halal-compliant.
  • 1/3 cup granulated sugar
  • 1/3 cup brown sugar
  • 1/4 cup vegetable oil or melted coconut oil
  • 2 large eggs Can substitute with flaxseed mixture for dairy-free.
  • 1 teaspoon vanilla extract
Dry Ingredients
  • 1 1/2 cups all-purpose flour Spoon and level for best results.
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon salt

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. In a large mixing bowl, combine the pure pumpkin, granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract. Whisk until smooth.
  3. In another bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt.
  4. Gradually add the dry ingredients to the pumpkin mixture, stirring until just combined.
  5. Use a piping bag or spoon to fill a greased donut hole pan about 3/4 full with the batter.
Baking
  1. Place in the preheated oven and bake for 10-12 minutes or until a toothpick inserted into the center comes out clean.
Serving
  1. Allow them to cool for about 5 minutes before removing them from the pan. Dust with sugar or your favorite glaze if desired.

Notes

For best results, keep an eye on the baking time as ovens may vary. Store in an airtight container for up to two days or refrigerate for longer freshness. To reheat, warm in a preheated oven.