Irresistible Baked Pumpkin Spice Donut Holes
These little bites of bliss combine the comforting flavors of pumpkin, cinnamon, nutmeg, and a hint of vanilla, creating a snack that’s both cozy and appealing.
Ingredients
Dry Ingredients
- 1 cup all-purpose flour
- 1/2 cup granulated sugar
- 1 teaspoon baking powder
- 1 teaspoon pumpkin pie spice
- 1/4 teaspoon salt
Wet Ingredients
- 1/2 cup pumpkin puree not pumpkin pie filling
- 1/4 cup milk
- 1/4 cup melted coconut oil or unsalted butter
- 1 large egg
Optional Toppings
- powdered sugar for glazing
- maple syrup for glazing
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and grease a mini muffin tin or donut hole pan with non-stick spray.
- In a large mixing bowl, combine the pumpkin puree, melted coconut oil (or butter), milk, and egg. Whisk until fully combined.
- In a separate bowl, mix together the flour, sugar, baking powder, pumpkin pie spice, and salt.
- Gradually add the dry ingredients to the wet mixture. Stir gently until just combined, being careful not to overmix.
- Spoon the batter into the prepared muffin tin, filling each cavity about two-thirds full.
- Place the pan in the preheated oven and bake for about 15-18 minutes, or until a toothpick inserted comes out clean.
- Let the donut holes cool in the pan for about 5 minutes, then transfer them to a wire rack. You can roll them in powdered sugar or drizzle maple syrup over them if desired. Enjoy your delicious creations!
Notes
If you wish, substitute coconut oil or butter with vegetable oil. Add chocolate chips or nuts to the batter for extra texture. Check for doneness a few minutes early to avoid overbaking. Store in an airtight container for up to 2 days or refrigerate for up to a week. Reheat in the microwave or oven.