What could be more appropriate for a Halloween treat than Pumpkin Donut Holes? Honestly they’re a big hit here anytime of the year.
These donut holes are so moist, so yummy, and so wonderful in the morning, because they’re baked not fried!
These little delights are perfect for breakfast in the morning with a big glass of cold milk, orange juice, or a nice fresh cup of coffee.
These are easy to make, and with our without a donut hole pan they turn out great!
Let’s make some moist and delicious donut holes. Shall we?
(My apologies, the picture is a little dark, I know.)
So, I made the donut holes with three different coatings simply because I wanted to experiment, and see which one I liked best. It was a three way tie, all three were good, really good.
Another option would be to simply coat them in sugar. That would also be very good! It really just depends on the mood in you’re in that day.
Powdered Sugar: Simply place 1/3 to 1/2 cup of powdered sugar in a paper bag and gently place three to four donut holes in the bag to shake gently until well coated. Continue with the rest, doing them three or four at a time.
If desired, place powder sugar covered donut holes in bag one more time after they cool and shake again. You will get a little more powdered sugar to cling to donut holes.
Chocolate: Be sure to allow the donut holes to cool completely before coating them with chocolate.
Any of your favorite chocolate sauces would be good. You could even use regular canned frosting warmed up to dunk your donut holes in. You pick your favorite.
Cinnamon Sugar: Place 1/2 cup of granulated sugar in a paper bag and add 2 teaspoons of ground cinnamon. Shake bag a bit to make sure cinnamon is evenly distributed in sugar.
Take three or four donut holes at a time and gently shake them in the paper bag to evenly coat the donut holes. Allow the donut holes to cool some more and gently shake three or four at a time in bag one more time.
This is how my donut holes looked after coating them twice. As you can see, there are going to be areas where the coating clings more generously.
It’s part of what makes a donut/donut hole so good when making a baked donut of any sort at home. That’s fine, that’s what you want!
They’re all so good. Which one do you like best?
Pumpkin Donut Holes
5 tablespoons melted butter
2 large eggs, brought to room temperature
1 cup sugar
1 cup canned pumpkin
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1 teaspoon salt
1 teaspoon baking powder
1 1/4 cups White Whole Wheat Flour, you could use regular white all-purpose flour if you prefer
1. Preheat oven to 350F degrees. Grease the top and bottom parts of a doughnut hole pan with cooking spray, or spray a mini-muffin pan with cooking spray; set aside.
2. Beat together the butter, eggs, sugar, pumpkin, spices, salt, and baking powder until smooth.
3. Gently stir in the flour by hand.
4. Spoon the batter evenly into the bottom part of the prepared donut hole pan, filling the cups almost full – a heaping teaspoon works well here. Lock the top part of the pan in place using the clips.
If using a min-muffin pan, evenly spoon the batter into the greased mini-muffin cups, remember not make them too full. See note below for baking temp.
5. Bake the doughnuts for 10 minutes, or until a toothpick inserted into the center of one comes out clean.
6. Allow the pan to cool slightly, then remove the clips and the top. If using a mini-muffin pan loosen the edges of the doughnuts if necessary. For both, gently turn them onto a rack to cool briefly.
7. Grease the pan again, and bake as many more batches as necessary to use up the batter.
8. For any sugar-coated donut holes, gently shake them in a bag, or roll them in your preferred sugar while still warm.
9. For chocolate glazed doughnut holes, cover them completely in glaze when they’re completely cool. Place on rack to allow them to drip.
Servings 24-30 donut holes.
MM Note: Don’t let not having a donut hole pan keep you from making these. A mini muffin pan works just fine. Simply be sure to bake donut holes at 425F degree oven for 10 minutes when using a mini-muffin pan.
Adapted from: King Arthur’s Flour