Pumpkin Donut Holes

I suggest either doubling the batch or else rigging up a lock and bolt to the tupperware. Seriously these bad boys are heavenly. Pumpkin has never tasted so good, at least not in my world it hasn’t. You see, I’m not much of a Pumpkin Pie girl…. I’d rather savor the fresh whipped cream and feed the pie to the dog. Yup… I said it… the pooch gets my pie. 

I made these Donut Holes for our Thanksgiving Dinner. A finale to a dinner that’s just a little different than the traditional Pie Pumpkin – but still Pumpkin’ey! I made half of my batch rolled in the Cinnamon and Sugar with the others I left plain, which can be dunked in either milk or white chocolate. Seeings as their was 3 of us for dinner and only 6 were left, I’d say they were a great success. 



1 3/4 cups Flour
2 tsp Baking Powder
1/2 tsp Salt
1/2 tsp Cinnamon
1/2 tsp Nutmeg
1/2 tsp All-Spice
1/8 tsp Ground Cloves
1/3 cup Olive Oil
1/2 cup Brown Sugar
1 Egg
1 tsp Vanilla
3/4 cup Pumpkin | canned, plain 

1/2 cup Milk


1/2 cup Butter
2/3 cup Sugar
2 tbsp Cinnamon


Preheat oven 350°F
Spray each cup in a 24-cup mini muffin tin with baking spray
In a medium bowl, whisk together Flour, Baking Powder, Salt and Spices
In a separate, large bowl, whisk together Oil, Brown Sugar, Egg, Vanilla, Pumpkin and Milk until smooth. 
Add dry ingredients to wet ingredients, mixing until just combined
Divide batter evenly among muffin cups.
Bake at 350°F for 10-12 minutes or until a toothpick comes out clean

While the Donut Holes bake, melt butter in one bowl

Combine Sugar and Cinnamon in another bowl
Remove holes from the oven and let cool for 2 minutes
Dip each Donut Hole in melted butter, then roll in cinnamon sugar to coat


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  1. I have made these and they were a huge hit around here too! They didn’t last long…. at all! Thanks for posting a recipe so I will always be able to find now. xo

  2. I’ll have to try these. We love anything pumpkin at our house.



  3. looks yummy : )

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