Easy Pumpkin Donut Holes: A Delicious Fall Treat!

It’s officially pumpkin everything season, y’all! And around here, that means the demand for all things pumpkin spice goes through the roof! One of my go-to solutions for that is these amazing Pumpkin Donut Holes. They’re the perfect little bite of fall happiness, and honestly, sometimes they’re the only thing standing between me and a full-blown toddler meltdown at 3 PM.

I remember the first time I made these Pumpkin Donut Holes. It was a crisp October afternoon. The leaves were changing, the kids were running around in their Halloween costumes, and the scent of pumpkin spice filled the air. I was determined to create a homemade treat that captured the essence of fall. The kids, covered in flour and smiles, devoured them straight from the cooling rack. That’s when I knew these Pumpkin Donut Holes were going to be a family staple. My goal is to recreate that feeling for you with this recipe.

These little Pumpkin Donut Holes are more than just a snack; they’re a sanity-saver, a fun activity, and a delicious way to embrace the season. If you’re looking for a simple way to bring some joy into your kitchen (and silence the “I’m hungry!” chorus), then you’ve come to the right place, my friend! Come on, kitchen warriors, let’s get baking!

INGREDIENTS You’ll Need

Okay, mamas, here’s the deal. I’m all about keeping things simple in the kitchen. No need for fancy ingredients or complicated steps. This Pumpkin Donut Holes recipe is all about maximum flavor with minimum effort!

• 1 ½ cups all-purpose flour: The base of our little bites of happiness. You can use gluten-free all-purpose flour for a gluten-free version. I’ve found that Bob’s Red Mill works great.
• ½ cup granulated sugar: Adds the perfect sweetness. Brown sugar works great here too for a more molasses flavor in your Pumpkin Donut Holes.
• 1 teaspoon baking powder: This gives the donut holes their light and fluffy texture.
• ½ teaspoon baking soda: More leavening power to get those little donuts rising.
• ½ teaspoon salt: Balances the sweetness and enhances the pumpkin spice flavors.
• 1 teaspoon pumpkin pie spice: This is where the magic happens! You can find this at any grocery store, usually in the spice aisle or baking section.
• ½ cup pumpkin puree: Make sure it’s 100% pumpkin puree, not pumpkin pie filling. Trust me on this one!
• ¼ cup milk: I usually use 2% milk, but any kind will work. Almond milk works great too if you need a dairy-free option for your Pumpkin Donut Holes.
• 2 tablespoons melted butter: Adds richness and flavor. You can use coconut oil if you prefer.
• 1 egg: Binds everything together.
• 1 teaspoon vanilla extract: Enhances the other flavors.
• For the Glaze (optional): 1 cup powdered sugar, 2-3 tablespoons milk, ½ teaspoon vanilla extract

Trust me, this Pumpkin Donut Holes ingredient list is short because mama doesn’t have time for fancy! You can grab pretty much everything you need at Target or Walmart while doing your regular grocery run. I love to add mini chocolate chips for my family, they go crazy for them in these Pumpkin Donut Holes.

Don’t worry if you don’t have pumpkin pie spice on hand. I use cinnamon, nutmeg, ginger, and allspice. It works like a charm! Here’s a trick that saved my sanity: pre-mix your dry ingredients in a big batch and store them in an airtight container. Then, when you’re ready to bake, just measure out what you need!

Let’s Make it Happen!

Alright, kitchen warriors, let’s turn these simple ingredients into delicious Pumpkin Donut Holes! Remember, this is supposed to be fun. Don’t stress about perfection – just enjoy the process!

1. Preheat your oven to 350°F (175°C). If you have a donut hole pan, grease it well. If not, you can use a mini muffin tin, that works in a pinch!
2. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and pumpkin pie spice. Get all those dry ingredients nice and happy together!
3. In a separate bowl, whisk together the pumpkin puree, milk, melted butter, egg, and vanilla extract. Make sure the butter isn’t too hot, or it might cook the egg.
4. Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Don’t overmix! A few lumps are totally fine. Remember, we aren’t going for perfection!
5. Fill each donut hole cavity (or muffin tin cavity) about ¾ full. I like to use a piping bag or a Ziploc bag with the corner cut off for this. Makes it way easier and less messy.
6. Bake for 8-10 minutes, or until a toothpick inserted into the center comes out clean. Your Pumpkin Donut Holes should smell amazing by now!
7. Let the donut holes cool in the pan for a few minutes before transferring them to a wire rack to cool completely. If you try to take them out too soon, they might fall apart.
8. While the donut holes are cooling, prepare the glaze (if using). In a small bowl, whisk together the powdered sugar, milk, and vanilla extract until smooth.
9. Dip each donut hole in the glaze and place it back on the wire rack to let the glaze set. Or, if you’re like my kids, just drizzle the glaze over the top and dig in!

Here’s where I used to mess up my Pumpkin Donut Holes – I would overmix the batter. Don’t make my mistake! The more you mix, the tougher the donut holes will be. While your Pumpkin Donut Holes is doing its thing, pour yourself that well-deserved coffee! In my chaotic kitchen, this Pumpkin Donut Holes usually takes about 20 minutes from start to finish, not including baking time. Perfect time to fold that laundry pile!

And hey, you can always try these Air Fryer Pumpkin Spice Donut Holes. You can find that recipe at Air Fryer Pumpkin Spice Donut Holes | Healthy Delicious

How We Love to Eat This!

Okay, so you’ve got a batch of warm, delicious Pumpkin Donut Holes. Now what? Here’s how we love to enjoy them in my house, plus a few ideas to spice things up!

The kids devour these Pumpkin Donut Holes when I serve them with a glass of milk or apple cider. It’s the perfect after-school snack or weekend treat. For a fun twist, try serving them with a scoop of vanilla ice cream. The warm donut holes and cold ice cream are a match made in heaven! These Pumpkin Donut Holes are perfect for those crazy weeknight dinners when you need a quick and easy dessert.

These are amazing for breakfast too! This Pumpkin Donut Holes reminds me of another family favorite, these Pumpkin French Toast Roll-Ups If your kids love this, they’ll go crazy for that too!

We also love to bring these to potlucks and parties. They’re always a hit! I like to arrange them on a pretty platter with some fresh berries for a festive touch. I once brought these to a Halloween party and they were gone in minutes! Everyone kept asking for the recipe. My friend loves to bake her version in a muffin tin, so she makes Mini pumpkin donuts. You can find that recipe at Pumpkin Donut Holes Baked in a Muffin Tin

For a seasonal variation, try adding a sprinkle of chopped pecans or walnuts to the glaze. Or, for a chocolatey twist, drizzle the donut holes with melted chocolate instead of glaze. This Pumpkin Donut Holes is perfect for those cozy fall mornings or crisp autumn evenings.

If you end up with leftovers (which is rare in my house!), store them in an airtight container at room temperature. They’re best enjoyed within a day or two. I love to serve these with my Homemade Spiced Pumpkin Butter

FAQs: Your Questions Answered

Alright, mamas, let’s tackle some of those burning questions you might have about making these Pumpkin Donut Holes. I’ve been there, I’ve made the mistakes, so I’m here to help you avoid them!

Q: Can my picky eater handle this Pumpkin Donut Holes?

A: You know your picky eater best, but most kids love these! The pumpkin flavor is pretty mild, and the sweetness usually wins them over. If your child is sensitive to texture, make sure to bake them until they’re nice and soft, but not too crunchy.

Q: What if I burn my Pumpkin Donut Holes? (Asking for a friend… okay, it was me!)

A: We’ve all been there! If they’re just slightly burnt, you can try trimming off the burnt parts with a knife. If they’re completely burnt, well, lesson learned! Don’t give up – just try again!

Q: Can I make this Pumpkin Donut Holes ahead for meal prep?

A: Absolutely! You can bake the donut holes a day or two in advance and store them in an airtight container at room temperature. Just wait to glaze them until you’re ready to serve.

Q: Can I freeze these?

A: Yes, you can! Freeze the baked donut holes without the glaze. When ready to eat, thaw at room temperature and then glaze.

Q: What if I don’t have a donut hole pan?

A: No problem! You can use a mini muffin tin instead. Just be sure to grease it well. Or, you can even drop spoonfuls of the batter onto a baking sheet lined with parchment paper for a more rustic look.

Q: Can I make these gluten-free?

A: Yes! Just substitute the all-purpose flour with a gluten-free all-purpose flour blend. I’ve had good luck with Bob’s Red Mill. Here’s one from A Girl Defloured: Gluten-Free Pumpkin Spice Doughnut Holes – A Girl Defloured

Q: What if I don’t have pumpkin pie spice?

A: No worries! You can make your own by combining cinnamon, ginger, nutmeg, and allspice. I usually use equal parts of each. For more sanity-saving dinner ideas, check out my Pumpkin Chai Cinnamon Rolls.

Final Thoughts:

These Pumpkin Donut Holes are more than just a recipe. They’re a little slice of fall happiness that my family looks forward to every year. They’re a fun and easy way to get the kids involved in the kitchen, and they’re the perfect treat for any occasion. It warms my heart to see the family enjoying these Pumpkin Donut Holes.

Here are my Pumpkin Donut Holes Mom Hacks:

• Prep Ahead: Mix the dry ingredients in advance to save time.
• Easy Glaze: Use store-bought icing for a super quick glaze.
• Freezer Friendly: Freeze baked donut holes (unglazed) for future cravings.

Here are a few family-tested variations:

• Chocolate Chip: Add mini chocolate chips to the batter for a chocolatey twist. My son, Mikey, loves this version!
• Cinnamon Sugar: Toss the warm donut holes in cinnamon sugar instead of glazing them.
• Maple Glaze: Use maple syrup instead of vanilla extract in the glaze for a warm, cozy flavor. My daughter, Sarah, always begs for this version!

I hope you and your family enjoy these Pumpkin Donut Holes as much as we do. Don’t be afraid to experiment and make them your own! The most important thing is to have fun in the kitchen and create memories with your loved ones. I am so glad to share this with you all.

Now go on, kitchen warriors, and create some mealtime magic! You got this! And remember, even if your Pumpkin Donut Holes aren’t perfect, they’re still made with love. And that’s what really matters. 💕

 

Print