Pumpkin Donut Holes Simple and Tasty Dessert

ByMaya
To make delightful pumpkin donut holes, you need a few simple ingredients. Here’s what you'll need: - 1 cup all-purpose flour - 1/2 cup pure pumpkin puree - 1/4 cup granulated sugar - 1/2 teaspoon baking powder - 1/2 teaspoon baking soda - 1/2 teaspoon ground cinnamon - 1/4 teaspoon ground nutmeg - 1/4 teaspoon ground ginger - 1/4 teaspoon salt - 1/2 cup plain yogurt or buttermilk - 1 large egg - 3 tablespoons unsalted butter - 1 teaspoon pure vanilla extract - 1/2 cup powdered sugar for coating - 2 tablespoons cinnamon sugar for coating These ingredients work together to create soft, tasty donut holes. The pumpkin puree adds moisture and flavor, while the spices bring warmth. The yogurt or buttermilk helps keep the donut holes fluffy. Each ingredient plays a key role in making the perfect treat. Using fresh pumpkin puree can give your donut holes a richer taste. If you want a tangy twist, use buttermilk instead of yogurt. Add in your favorite spices for different flavor profiles. Get ready to mix these ingredients into a delicious, warm treat! - Preheat your oven to 350°F (175°C). - Prepare a mini muffin pan or donut hole pan. Lightly grease it with non-stick spray or butter. - In a large mixing bowl, combine: - 1 cup all-purpose flour - 1/4 cup granulated sugar - 1/2 teaspoon baking powder - 1/2 teaspoon baking soda - 1/2 teaspoon ground cinnamon - 1/4 teaspoon ground nutmeg - 1/4 teaspoon ground ginger - 1/4 teaspoon salt Whisk these dry ingredients together until fluffy. - In a separate bowl, mix: - 1/2 cup pure pumpkin puree - 1/2 cup plain yogurt (or buttermilk for a tangy taste) - 1 large egg, at room temperature - 3 tablespoons melted unsalted butter - 1 teaspoon pure vanilla extract Whisk until smooth and creamy. - Gradually pour the wet mix into the dry mix. - With a spatula, fold until just combined. A few lumps are fine! - Fill each section of the pan about two-thirds full with batter. - Bake for 10-12 minutes. They are done when a toothpick comes out clean. - Cool in the pan for 5 minutes. - Transfer to a wire rack to cool completely. - While warm, roll each donut hole in a mix of: - 1/2 cup powdered sugar - 2 tablespoons cinnamon sugar Coat them well for a sweet finish. - Avoiding overmixing: Mix the wet and dry ingredients until just combined. Lumps are fine. Overmixing can make the donut holes tough. You want them light and fluffy. - Ensuring even baking: Fill each section of your pan evenly. This helps them bake at the same rate. Rotate the pan halfway through baking for golden-brown goodness on all sides. - Decorative serving suggestions: Use a pretty bowl to display your donut holes. Sprinkle some cinnamon sugar on top for a pop of color. - Accompaniments for serving: Serve with warm maple syrup or a side of cream cheese frosting. These dips add extra flavor and make the treat even more fun! {{image_4}} You can make tasty gluten-free donut holes easily. Start by swapping regular flour. Here are some great substitutes: - 1 cup almond flour - 1 cup oat flour - 1 cup gluten-free all-purpose flour These flours work well and keep the texture light. For the right texture, remember these tips: - Add a bit more baking powder. This helps them rise. - Mix in a tablespoon of ground flaxseed. It helps bind the ingredients. - Keep an eye on the baking time. Gluten-free dough can bake faster. Making vegan pumpkin donut holes is also simple. Replace dairy ingredients with plant-based options. Here are some swaps: - Use almond milk or oat milk instead of yogurt. - For butter, try coconut oil or vegan butter. Eggs can be tricky, but you have options. Use these alternatives: - 1 tablespoon ground flaxseed mixed with 2.5 tablespoons water. Let it sit for a few minutes. - 1/4 cup unsweetened applesauce can work too. These swaps keep the flavor while making them vegan. Enjoy your baking! To keep your pumpkin donut holes fresh, use an airtight container. This helps prevent them from drying out. You can store them at room temperature for up to three days. If you want to keep them longer, place them in the fridge. They will last for about a week in the fridge. For longer storage, you can freeze them. Place the donut holes in a freezer-safe bag. They can last up to three months in the freezer. Just remember to label the bag with the date. When you're ready to enjoy your donut holes again, reheating is easy. Preheat your oven to 350°F (175°C). Place the donut holes on a baking sheet. Heat them for about five to seven minutes. This will help them regain their soft texture. If you prefer a quicker method, you can use the microwave. Heat them in 10-second bursts until warm. However, this may make them a bit softer than baking. To keep the flavor, consider adding a sprinkle of cinnamon sugar after reheating. How long do pumpkin donut holes last? Pumpkin donut holes last about 2 to 3 days at room temperature. You can store them in an airtight container. If you want them to last longer, keep them in the fridge for up to a week. Can I freeze pumpkin donut holes? Yes, you can freeze pumpkin donut holes. Place them in a single layer on a baking sheet. Once frozen, transfer them to a freezer bag. They can last for up to 3 months in the freezer. Just thaw them at room temperature before enjoying. What can I substitute for pumpkin puree? You can use applesauce or mashed banana as a substitute for pumpkin puree. Both add moisture and sweetness. You can also use homemade pumpkin puree if you have it on hand. Are pumpkin donut holes healthy? Pumpkin donut holes are a treat but can be healthier than regular donuts. They use pumpkin, which is rich in vitamins. Using yogurt or buttermilk adds some protein. However, they still have sugar and butter, so enjoy them in moderation! You now have all the steps to make tasty pumpkin donut holes. We covered the key ingredients, preparation methods, and helpful tips to ensure success. Whether you need gluten-free or vegan options, I provided simple swaps. Remember to store your donut holes properly to keep them fresh. Enjoy these delightful treats at any event or just for fun. Happy baking!

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Are you ready to indulge in a fall favorite? These pumpkin donut holes are a simple and tasty treat that will make your taste buds sing! In this post, I’ll guide you step-by-step through the process of making these delightful bites. With just a few easy ingredients, you’ll create a warm, spiced dessert perfect for any gathering. Let’s dive in and get those ovens preheated!

Ingredients

Essential Ingredients for Pumpkin Donut Holes

To make delightful pumpkin donut holes, you need a few simple ingredients. Here’s what you’ll need:

– 1 cup all-purpose flour

– 1/2 cup pure pumpkin puree

– 1/4 cup granulated sugar

– 1/2 teaspoon baking powder

– 1/2 teaspoon baking soda

– 1/2 teaspoon ground cinnamon

– 1/4 teaspoon ground nutmeg

– 1/4 teaspoon ground ginger

– 1/4 teaspoon salt

– 1/2 cup plain yogurt or buttermilk

– 1 large egg

– 3 tablespoons unsalted butter

– 1 teaspoon pure vanilla extract

– 1/2 cup powdered sugar for coating

– 2 tablespoons cinnamon sugar for coating

These ingredients work together to create soft, tasty donut holes. The pumpkin puree adds moisture and flavor, while the spices bring warmth. The yogurt or buttermilk helps keep the donut holes fluffy. Each ingredient plays a key role in making the perfect treat.

Using fresh pumpkin puree can give your donut holes a richer taste. If you want a tangy twist, use buttermilk instead of yogurt. Add in your favorite spices for different flavor profiles. Get ready to mix these ingredients into a delicious, warm treat!

Step-by-Step Instructions

Preparation Steps

– Preheat your oven to 350°F (175°C).

– Prepare a mini muffin pan or donut hole pan. Lightly grease it with non-stick spray or butter.

Mixing the Ingredients

– In a large mixing bowl, combine:

– 1 cup all-purpose flour

– 1/4 cup granulated sugar

– 1/2 teaspoon baking powder

– 1/2 teaspoon baking soda

– 1/2 teaspoon ground cinnamon

– 1/4 teaspoon ground nutmeg

– 1/4 teaspoon ground ginger

– 1/4 teaspoon salt

Whisk these dry ingredients together until fluffy.

– In a separate bowl, mix:

– 1/2 cup pure pumpkin puree

– 1/2 cup plain yogurt (or buttermilk for a tangy taste)

– 1 large egg, at room temperature

– 3 tablespoons melted unsalted butter

– 1 teaspoon pure vanilla extract

Whisk until smooth and creamy.

Baking and Cooling

– Gradually pour the wet mix into the dry mix.

– With a spatula, fold until just combined. A few lumps are fine!

– Fill each section of the pan about two-thirds full with batter.

– Bake for 10-12 minutes. They are done when a toothpick comes out clean.

– Cool in the pan for 5 minutes.

– Transfer to a wire rack to cool completely.

– While warm, roll each donut hole in a mix of:

– 1/2 cup powdered sugar

– 2 tablespoons cinnamon sugar

Coat them well for a sweet finish.

Tips & Tricks

Pro Tips for Perfect Pumpkin Donut Holes

– Avoiding overmixing: Mix the wet and dry ingredients until just combined. Lumps are fine. Overmixing can make the donut holes tough. You want them light and fluffy.

– Ensuring even baking: Fill each section of your pan evenly. This helps them bake at the same rate. Rotate the pan halfway through baking for golden-brown goodness on all sides.

Presentation Ideas

– Decorative serving suggestions: Use a pretty bowl to display your donut holes. Sprinkle some cinnamon sugar on top for a pop of color.

– Accompaniments for serving: Serve with warm maple syrup or a side of cream cheese frosting. These dips add extra flavor and make the treat even more fun!

Variations

Gluten-Free Pumpkin Donut Holes

You can make tasty gluten-free donut holes easily. Start by swapping regular flour. Here are some great substitutes:

– 1 cup almond flour

– 1 cup oat flour

– 1 cup gluten-free all-purpose flour

These flours work well and keep the texture light.

For the right texture, remember these tips:

– Add a bit more baking powder. This helps them rise.

– Mix in a tablespoon of ground flaxseed. It helps bind the ingredients.

– Keep an eye on the baking time. Gluten-free dough can bake faster.

Vegan Pumpkin Donut Holes

Making vegan pumpkin donut holes is also simple. Replace dairy ingredients with plant-based options. Here are some swaps:

– Use almond milk or oat milk instead of yogurt.

– For butter, try coconut oil or vegan butter.

Eggs can be tricky, but you have options. Use these alternatives:

– 1 tablespoon ground flaxseed mixed with 2.5 tablespoons water. Let it sit for a few minutes.

– 1/4 cup unsweetened applesauce can work too.

These swaps keep the flavor while making them vegan. Enjoy your baking!

Storage Info

Storing Pumpkin Donut Holes

To keep your pumpkin donut holes fresh, use an airtight container. This helps prevent them from drying out. You can store them at room temperature for up to three days. If you want to keep them longer, place them in the fridge. They will last for about a week in the fridge.

For longer storage, you can freeze them. Place the donut holes in a freezer-safe bag. They can last up to three months in the freezer. Just remember to label the bag with the date.

Reheating Tips

When you’re ready to enjoy your donut holes again, reheating is easy. Preheat your oven to 350°F (175°C). Place the donut holes on a baking sheet. Heat them for about five to seven minutes. This will help them regain their soft texture.

If you prefer a quicker method, you can use the microwave. Heat them in 10-second bursts until warm. However, this may make them a bit softer than baking. To keep the flavor, consider adding a sprinkle of cinnamon sugar after reheating.

FAQs

Common Questions about Pumpkin Donut Holes

How long do pumpkin donut holes last?

Pumpkin donut holes last about 2 to 3 days at room temperature. You can store them in an airtight container. If you want them to last longer, keep them in the fridge for up to a week.

Can I freeze pumpkin donut holes?

Yes, you can freeze pumpkin donut holes. Place them in a single layer on a baking sheet. Once frozen, transfer them to a freezer bag. They can last for up to 3 months in the freezer. Just thaw them at room temperature before enjoying.

What can I substitute for pumpkin puree?

You can use applesauce or mashed banana as a substitute for pumpkin puree. Both add moisture and sweetness. You can also use homemade pumpkin puree if you have it on hand.

Are pumpkin donut holes healthy?

Pumpkin donut holes are a treat but can be healthier than regular donuts. They use pumpkin, which is rich in vitamins. Using yogurt or buttermilk adds some protein. However, they still have sugar and butter, so enjoy them in moderation!

You now have all the steps to make tasty pumpkin donut holes. We covered the key ingredients, preparation methods, and helpful tips to ensure success. Whether you need gluten-free or vegan options, I provided simple swaps. Remember to store your donut holes properly to keep them fresh. Enjoy these delightful treats at any event or just for fun. Happy baking!

To make delightful pumpkin donut holes, you need a few simple ingredients. Here’s what you'll need: - 1 cup all-purpose flour - 1/2 cup pure pumpkin puree - 1/4 cup granulated sugar - 1/2 teaspoon baking powder - 1/2 teaspoon baking soda - 1/2 teaspoon ground cinnamon - 1/4 teaspoon ground nutmeg - 1/4 teaspoon ground ginger - 1/4 teaspoon salt - 1/2 cup plain yogurt or buttermilk - 1 large egg - 3 tablespoons unsalted butter - 1 teaspoon pure vanilla extract - 1/2 cup powdered sugar for coating - 2 tablespoons cinnamon sugar for coating These ingredients work together to create soft, tasty donut holes. The pumpkin puree adds moisture and flavor, while the spices bring warmth. The yogurt or buttermilk helps keep the donut holes fluffy. Each ingredient plays a key role in making the perfect treat. Using fresh pumpkin puree can give your donut holes a richer taste. If you want a tangy twist, use buttermilk instead of yogurt. Add in your favorite spices for different flavor profiles. Get ready to mix these ingredients into a delicious, warm treat! - Preheat your oven to 350°F (175°C). - Prepare a mini muffin pan or donut hole pan. Lightly grease it with non-stick spray or butter. - In a large mixing bowl, combine: - 1 cup all-purpose flour - 1/4 cup granulated sugar - 1/2 teaspoon baking powder - 1/2 teaspoon baking soda - 1/2 teaspoon ground cinnamon - 1/4 teaspoon ground nutmeg - 1/4 teaspoon ground ginger - 1/4 teaspoon salt Whisk these dry ingredients together until fluffy. - In a separate bowl, mix: - 1/2 cup pure pumpkin puree - 1/2 cup plain yogurt (or buttermilk for a tangy taste) - 1 large egg, at room temperature - 3 tablespoons melted unsalted butter - 1 teaspoon pure vanilla extract Whisk until smooth and creamy. - Gradually pour the wet mix into the dry mix. - With a spatula, fold until just combined. A few lumps are fine! - Fill each section of the pan about two-thirds full with batter. - Bake for 10-12 minutes. They are done when a toothpick comes out clean. - Cool in the pan for 5 minutes. - Transfer to a wire rack to cool completely. - While warm, roll each donut hole in a mix of: - 1/2 cup powdered sugar - 2 tablespoons cinnamon sugar Coat them well for a sweet finish. - Avoiding overmixing: Mix the wet and dry ingredients until just combined. Lumps are fine. Overmixing can make the donut holes tough. You want them light and fluffy. - Ensuring even baking: Fill each section of your pan evenly. This helps them bake at the same rate. Rotate the pan halfway through baking for golden-brown goodness on all sides. - Decorative serving suggestions: Use a pretty bowl to display your donut holes. Sprinkle some cinnamon sugar on top for a pop of color. - Accompaniments for serving: Serve with warm maple syrup or a side of cream cheese frosting. These dips add extra flavor and make the treat even more fun! {{image_4}} You can make tasty gluten-free donut holes easily. Start by swapping regular flour. Here are some great substitutes: - 1 cup almond flour - 1 cup oat flour - 1 cup gluten-free all-purpose flour These flours work well and keep the texture light. For the right texture, remember these tips: - Add a bit more baking powder. This helps them rise. - Mix in a tablespoon of ground flaxseed. It helps bind the ingredients. - Keep an eye on the baking time. Gluten-free dough can bake faster. Making vegan pumpkin donut holes is also simple. Replace dairy ingredients with plant-based options. Here are some swaps: - Use almond milk or oat milk instead of yogurt. - For butter, try coconut oil or vegan butter. Eggs can be tricky, but you have options. Use these alternatives: - 1 tablespoon ground flaxseed mixed with 2.5 tablespoons water. Let it sit for a few minutes. - 1/4 cup unsweetened applesauce can work too. These swaps keep the flavor while making them vegan. Enjoy your baking! To keep your pumpkin donut holes fresh, use an airtight container. This helps prevent them from drying out. You can store them at room temperature for up to three days. If you want to keep them longer, place them in the fridge. They will last for about a week in the fridge. For longer storage, you can freeze them. Place the donut holes in a freezer-safe bag. They can last up to three months in the freezer. Just remember to label the bag with the date. When you're ready to enjoy your donut holes again, reheating is easy. Preheat your oven to 350°F (175°C). Place the donut holes on a baking sheet. Heat them for about five to seven minutes. This will help them regain their soft texture. If you prefer a quicker method, you can use the microwave. Heat them in 10-second bursts until warm. However, this may make them a bit softer than baking. To keep the flavor, consider adding a sprinkle of cinnamon sugar after reheating. How long do pumpkin donut holes last? Pumpkin donut holes last about 2 to 3 days at room temperature. You can store them in an airtight container. If you want them to last longer, keep them in the fridge for up to a week. Can I freeze pumpkin donut holes? Yes, you can freeze pumpkin donut holes. Place them in a single layer on a baking sheet. Once frozen, transfer them to a freezer bag. They can last for up to 3 months in the freezer. Just thaw them at room temperature before enjoying. What can I substitute for pumpkin puree? You can use applesauce or mashed banana as a substitute for pumpkin puree. Both add moisture and sweetness. You can also use homemade pumpkin puree if you have it on hand. Are pumpkin donut holes healthy? Pumpkin donut holes are a treat but can be healthier than regular donuts. They use pumpkin, which is rich in vitamins. Using yogurt or buttermilk adds some protein. However, they still have sugar and butter, so enjoy them in moderation! You now have all the steps to make tasty pumpkin donut holes. We covered the key ingredients, preparation methods, and helpful tips to ensure success. Whether you need gluten-free or vegan options, I provided simple swaps. Remember to store your donut holes properly to keep them fresh. Enjoy these delightful treats at any event or just for fun. Happy baking!

Pumpkin Donut Holes

Indulge in the deliciousness of pumpkin bliss donut holes that are perfect for any occasion! These mini treats, made with pure pumpkin puree and warm spices, are baked to fluffy perfection and coated in cinnamon sugar. Easy to make and bursting with fall flavors, they're a sweet addition to your dessert table. Click through to explore this delightful recipe and enjoy baking these charming pumpkin treats!
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Ingredients
  

1 cup all-purpose flour

1/2 cup pure pumpkin puree

1/4 cup granulated sugar

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

1/4 teaspoon ground ginger

1/4 teaspoon salt

1/2 cup plain yogurt (or buttermilk for a tangier flavor)

1 large egg, at room temperature

3 tablespoons unsalted butter, melted

1 teaspoon pure vanilla extract

1/2 cup powdered sugar (for coating)

2 tablespoons cinnamon sugar (for coating)

Instructions
 

Begin by preheating your oven to 350°F (175°C). Prepare a mini muffin pan or donut hole pan by lightly greasing it with non-stick cooking spray or butter.

    In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, ground cinnamon, ground nutmeg, ground ginger, and salt until thoroughly combined and fluffy.

      In a separate mixing bowl, combine the pure pumpkin puree, plain yogurt (or buttermilk), large egg, melted unsalted butter, and pure vanilla extract. Whisk these ingredients together until you achieve a smooth and creamy mixture.

        Gradually pour the wet mixture into the bowl of dry ingredients. Using a spatula, gently fold the ingredients together until just combined. Take care not to overmix; a few lumps are okay for optimal fluffiness.

          Using a spoon or a small cookie scoop, fill each section of the prepared mini muffin or donut hole pan until they are about two-thirds full with batter.

            Place the pan in the preheated oven and bake for 10-12 minutes. They are ready when a toothpick inserted into the center comes out clean, signifying doneness.

              Once baked, remove the pan from the oven and allow the donut holes to cool in the pan for about 5 minutes. After that, gently transfer them to a wire rack to cool completely.

                While the donut holes are still warm, roll them in a mixture of powdered sugar and cinnamon sugar until they are completely coated and dusted with sweetness.

                  Prep Time, Total Time, Servings: 15 min | 30 min | Makes 24 donut holes.

                    - Presentation Tips: Arrange the donut holes in a decorative bowl, and sprinkle a little extra cinnamon sugar on top for a delightful touch. Consider serving with a side of maple syrup or cream cheese frosting for dipping!

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