Pumpkin Donut Holes Baked

$- 1 cup pumpkin puree - 1/2 cup granulated sugar - 1/4 cup brown sugar, packed - 2 large eggs - 1/2 cup vegetable oil - 1 teaspoon vanilla extract - 2 cups all-purpose flour - 2 teaspoons baking powder - 1 teaspoon ground cinnamon - 1/2 teaspoon ground nutmeg - 1/2 teaspoon ground ginger - 1/2 teaspoon salt - 1/4 teaspoon baking soda - 2 tablespoons butter, melted (for brushing) - 1/2 cup granulated sugar mixed with 2 teaspoons ground cinnamon (for coating) The main star of these baked treats is pumpkin puree. It adds flavor and moisture. You can use canned or fresh pumpkin. Both work great. The sugars add sweetness and help create a lovely crust. Eggs bind everything together and add richness. Vegetable oil keeps the donut holes moist and tender. Vanilla extract gives a warm touch. Spices bring out that classic pumpkin flavor. Ground cinnamon, nutmeg, and ginger add warmth. Don't forget the salt; it enhances the sweetness. Baking powder and baking soda help them rise. Finally, cinnamon sugar rolls add a sweet crunch. - 2 cups all-purpose flour - 2 teaspoons baking powder - 1/2 teaspoon salt - 1/4 teaspoon baking soda - 1/2 cup granulated sugar mixed with 2 teaspoons ground cinnamon (for coating) Flour is the base of the batter. It gives structure to the donut holes. Baking powder and baking soda are crucial for leavening. They make these donut holes soft and fluffy. Salt enhances all the flavors. The cinnamon sugar coating adds sweetness and a hint of spice. It makes every bite feel special. With these ingredients, you’re set to create something delicious. 1. First, preheat your oven to 350°F (175°C). This heat helps the donut holes rise well. 2. Next, lightly grease a mini muffin tin or a donut hole pan. This step will keep them from sticking. 3. In a large bowl, mix together the pumpkin puree, granulated sugar, brown sugar, eggs, vegetable oil, and vanilla extract. Stir until smooth and well blended. 1. In another bowl, whisk together the flour, baking powder, ground cinnamon, ground nutmeg, ground ginger, salt, and baking soda. 2. Make sure all dry ingredients are mixed well. This helps distribute flavors evenly in the batter. 1. Gradually add the dry mix to the wet ingredients. Stir gently until just combined. The batter should be thick and slightly lumpy. Do not overmix! 2. Use a small cookie scoop or a spoon to fill each cavity of the muffin pan about three-quarters full with the batter. 3. Bake your donut holes in the preheated oven for about 12-15 minutes. To check, insert a toothpick into the center. If it comes out clean, they are done. 4. While they bake, prepare the cinnamon sugar mixture in a shallow bowl. 5. After baking, let the donut holes cool in the pan for about five minutes. Then, gently remove them and place them on a wire rack. 6. While still warm, brush each donut hole with melted butter. Roll them in the cinnamon sugar mixture until they are evenly coated. Enjoy these tasty pumpkin donut holes warm or store them in an airtight container for up to three days. To get the best texture in your pumpkin donut holes, avoid overmixing. When you combine the wet and dry ingredients, stir gently until just mixed. The batter should look thick and a bit lumpy. Overmixing makes the donut holes tough. For fluffy donut holes, ensure your baking powder is fresh. Old baking powder won't provide the lift you need. Also, don't skip the cinnamon and nutmeg; they add warmth and depth. Enjoy your pumpkin donut holes warm. They taste best right after baking. Serve them plain or roll them in cinnamon sugar for sweetness. For a fun twist, pair them with a warm drink, like apple cider or coffee. You can also drizzle a bit of maple syrup on top for extra flavor. Feel free to add other flavors to your donut holes. You can mix in chocolate chips or nuts for extra texture. If you love spices, try adding a pinch of allspice or cloves. For a fun topping, try a cream cheese glaze. Just mix cream cheese with a bit of powdered sugar and milk. {{image_2}} You can change up the flavor of these pumpkin donut holes in fun ways. Here are two ideas: - Pumpkin Spice Donut Holes: This is the classic version. It has warm spices like cinnamon, nutmeg, and ginger. The pumpkin taste shines through, making each bite cozy and comforting. - Chocolate Chip Pumpkin Donut Holes: If you love chocolate, this one is for you. Just add 1 cup of chocolate chips to the batter. The sweet chocolate pairs well with the pumpkin, adding richness and delight. You can also make these donut holes fit your diet. Here are some options: - Gluten-free alternatives: Use a gluten-free flour blend instead of all-purpose flour. Look for a blend with xanthan gum to help with texture. - Vegan options: To make these vegan, replace the eggs with 1/2 cup of applesauce or 1/4 cup of flaxseed meal mixed with water. Use a plant-based oil for the batter and vegan butter for brushing. These variations keep the recipe fun and inclusive for different tastes and diets. Feel free to experiment with your favorite flavors! To keep your pumpkin donut holes fresh, store them in an airtight container. This helps to lock in moisture and flavor. Place the container at room temperature. They stay good for up to three days. If you notice them getting dry, try reheating them in the microwave for a few seconds. This brings back their softness. If you want to save some for later, freezing is a great option. First, let the donut holes cool completely on a wire rack. Once cool, arrange them in a single layer on a baking sheet. Freeze for about two hours. This prevents them from sticking together. After freezing, transfer them to a freezer-safe bag or container. They can stay in the freezer for up to three months. When you are ready to enjoy them, just thaw at room temperature or reheat them in the oven. Enjoy your treats whenever you crave them! You can check if the donut holes are ready by inserting a toothpick into the center. If it comes out clean, they are done. You can also look for a slight golden color on the outside. The donut holes should feel firm but springy to the touch. Yes, you can use fresh pumpkin. Just cook and puree it first. Make sure to drain any excess water. Canned pumpkin is convenient, but fresh can give a richer flavor. Both options will work well for this recipe. Baked donut holes stay fresh for up to three days. Store them in an airtight container at room temperature. You can also refrigerate them for up to a week. Just warm them up before serving for the best taste. Yes, you can use regular muffin tins. Just fill each cup about halfway full. Keep an eye on the baking time, as it may change slightly. Donut holes will be larger, but they will still taste amazing! In this blog post, we explored how to make delicious pumpkin donut holes. We covered all the needed ingredients, including pumpkin puree and spices, and detailed the steps for preparation and baking. I shared tips to ensure the perfect texture and suggested ways to customize and enjoy your treats. Remember, you can also adapt these recipes for different diets, like gluten-free or vegan. With proper storage, these tasty donut holes will stay fresh and delightful. Enjoy your baking journey and the wonderful flavors of fall!$

Indulge in the deliciousness of Pumpkin Spice Bliss Donut Holes! These easy-to-make treats combine pumpkin puree and warm spices for a cozy dessert perfect for any occasion. Learn how to whip up these delightful bites in just 30 minutes, and enjoy them rolled in cinnamon sugar. Click through for the full recipe and elevate your fall baking. #PumpkinSpice #DonutHoles #FallRecipes #PumpkinDesserts

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Ingredients

1 cup pumpkin puree (canned or fresh)

1/2 cup granulated sugar

1/4 cup brown sugar, packed

2 large eggs

1/2 cup vegetable oil

1 teaspoon vanilla extract

2 cups all-purpose flour

2 teaspoons baking powder

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/2 teaspoon ground ginger

1/2 teaspoon salt

1/4 teaspoon baking soda

2 tablespoons butter, melted (for brushing)

Cinnamon sugar (1/2 cup granulated sugar mixed with 2 teaspoons ground cinnamon) for coating

Instructions

Preheat your oven to 350°F (175°C) and lightly grease a mini muffin tin or donut hole pan.

In a large bowl, mix together the pumpkin puree, granulated sugar, brown sugar, eggs, vegetable oil, and vanilla extract until smooth and well combined.

In a separate bowl, whisk together the flour, baking powder, ground cinnamon, ground nutmeg, ground ginger, salt, and baking soda.

Gradually add the dry ingredients to the wet mixture, stirring until just combined. Be careful not to overmix; the batter should be thick and slightly lumpy.

Use a small cookie scoop or spoon to fill each cavity of the muffin pan about 3/4 full with the batter.

Bake in the preheated oven for about 12-15 minutes or until a toothpick inserted into the center comes out clean.

While the donut holes are baking, prepare the cinnamon sugar mixture in a shallow bowl or plate.

Once baked, remove the donut holes from the oven and let them cool for about 5 minutes in the pan. Then, gently remove them and place them on a wire rack.

While still warm, brush each donut hole with melted butter and roll them in the cinnamon sugar mixture until evenly coated.

Serve warm or store in an airtight container at room temperature for up to three days.

Prep Time: 15 minutes | Total Time: 30 minutes | Servings: 24 donut holes