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The pumpkin donut holes with a white and green tablecloth.
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4.94 from 15 votes

Pumpkin Donut Holes

These baked pumpkin donut holes are absolutely irresistible. Covered in cinnamon sugar, the real pumpkin puree and pumpkin pie spice make them extra delicious. Enjoy them for breakfast, lunch, or dinner!
Prep Time10 minutes
Cook Time15 minutes
Cooling Time5 minutes
Total Time30 minutes
Course: Breakfast
Cuisine: Asian
Keyword: donut hole recipe, donut holes, Pumpkin Donut Holes
Servings: 12 donut holes
Calories: 237kcal
Author: Jill

Equipment

  • Muffin tin
  • Baking spray
  • 2 Bowls large
  • Ziplock bag
  • Small ice cream scoop

Ingredients

Ingredients:

Instructions

Directions:

  • Preheat the oven to 350 degrees. Prep a muffing tin with baking spray. Set aside.
  • Add the 1/4 cup of sugar and 1 tsp of cinnamon into a zip loc bag. Shake the bag to mix the sugar and cinnamon. Set aside.
  • Whisk vegetable oil, pumpkin puree, eggs, and 1 cup of sugar in a large bowl until combined.
  • In a second bowl add the flour, baking soda, baking powder, salt, 3/4 tsp of cinnamon, and pumpkin pie seasoning whisking until combined.
  • Add the dry ingredients to the wet ingredients a little at a time mixing until all ingredients are combined.
  • Using the small ice cream scoop form the dough into a ball, Place the dough balls into the bottom of the prepared muffin tins.
  • Bake at 350 degrees for 15 minutes. When the donut holes have baked allow them to cool for 5 minutes. Put 1 donut hole in the zip loc bag at a time to cover them with the cinnamon sugar mixture.

Nutrition

Calories: 237kcal | Carbohydrates: 35g | Protein: 3g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 31mg | Sodium: 153mg | Potassium: 106mg | Fiber: 1g | Sugar: 22g | Vitamin A: 3223IU | Vitamin C: 1mg | Calcium: 30mg | Iron: 1mg