Pumpkin Donut Holes
Pumpkin Donut Holes are made with real pumpkin puree and coated in delicious cinnamon, sugar and pumpkin pie spice. We make this delicious donut recipe during the Fall months and my family absolutely loves them!
Servings: 12 donut holes
Calories: 237kcal
Equipment
Ingredients
- 1/2 cup vegetable oil
- 1 cup pumpkin puree (not pie filling)
- 1 1/4 cup sugar divided into 1 cup and 1/4 cup portions
- 2 large eggs
- 1 1/2 cup flour
- 1 tsp baking soda
- 1 tsp baking powder
- 1/4 tsp salt
- 1 3/4 tsp cinnamon ground, divided
- 1/2 tsp pumpkin pie spice
- 1/4 cup butter melted
Instructions
- 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, whisk the flour, baking soda, baking powder, salt, 3/4 tsp of cinnamon, and pumpkin pie spice until combined.
- Add the dry ingredients to the wet ingredients a little at a time mixing until all ingredients are combined.
- Using the small cookie scoop, add the batter into the openings of the prepared donut hole pan and bake at 350 degrees for 15 minutes.
- Place the butter in the microwave on high for 30 seconds or until melted and set aside.
- When the donut holes have baked allow them to cool for 5 minutes. Roll each hole into the melted butter and then roll in the cinnamon sugar mixture until covered.
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