Tuesday, September 27, 2011

80(ish)--- Pumpkin Donut Holes

This is a modification of my Baked Apple Donut Holes recipe. They are so delicious that they needed a post of their own.

Pumpkin is a great source of potassium, iron, and vitamin A. Canned pumpkin is easy to use and very nutritious. Make sure to check your can to see that additional sodium was not added (also make sure to use canned pumpkin, not canned pumpkin pie mix). Ingredients should read: PUMPKIN.

Pumpkin Donut Holes
Makes 24-28

1 cup all-purpose flour
3/4 cup whole wheat flour
2 tsp baking powder
1/2 tsp salt
1 1/2 tsp pumpkin pie spice
1 cup canned pumpkin
1 1/2 Tbsp olive oil
1/2 cup brown sugar
1 egg
1 tsp pure vanilla extract
1/2 cup skim milk (or almond, rice, or soy milk)

3 Tbsp butter, melted
1/3 cup white sugar
1 tsp pumpkin pie spice

Preheat oven 350 degrees. Spray each cup in a mini muffin tin with baking spray.

In a medium bowl, whisk together flour, baking powder, salt and pumpkin pie spice. In a large separate bowl whisk together oil, brown sugar, egg, vanilla, pumpkin and milk until smooth. Add dry ingredients to wet ingredients and mix just until dry ingredients are moist.

Fill each muffin cup 2/3 full with batter. Bake at 350 degrees for 8-10 minutes or until a toothpick comes out clean. Remove donuts from oven and set aside until they are cool enough to handle. Transfer donut holes to a sheet of waxed paper to cool completely.


Melt butter in one bowl and combine granulated sugar and pie spice in another bowl. Brush each cooled donut with melted butter, then roll in sugar mixture to coat.

Place donut holes back onto waxed paper for ~15 minutes before storing in an airtight container.

Note: donut holes can be made one day ahead of serving, but topping should be done the same day as serving.

Nutrition Info per 1 donut hole: 78 calories, 2.5 g fat, 1.5 g protein, 11 g carbohydrates, 1 g fiber


  1. These look yummy! I will be making these soon! Thanks.

  2. Oh YUMMM!!! Must try these...looks beyond heavenly.

  3. Seriously yum! Can't wait to try these! Thanks for sharing.

  4. Could you just make these bigger in a regular muffin tin and then just top with the sugar/spices? Do you know how long that would bake for?

  5. I will be having these with my pumpkin lattes! I love this season!!

  6. I want to try this out! Curious as to if you have ever made a vegan and/or gluten-free version and what your success (or lack there of) has been with keeping the texture/taste the same!



  7. I made the baked apple ones and absolutely fell in love with the ease of them and how yummy they were. My kids loved making them too. I am sooo making these. Super fall-ish! Thanks.

  8. Yum! Need to make these immediately!

  9. I feel like a vegan version would work well- using egg replacer. I do not do much gluten-free baking (as I do not have Celiac disease) so I have no idea how they would turn out! Good luck!

  10. You could certainly make these into large muffins and coat the tops with the sugar mixture (YUM). I would bake them for 12-15 min.

  11. Lindsay -
    Thanks for this AWESOME recipe! I made them for my coworkers; everyone loves them! I feel a lot better knowing what is in them vs. someone picking up doughnuts. Love your site!

  12. I keep meaning to let you know how much my family loves these! My super-picky 7-year-old devours them, and begs to take one to school in his lunchbox. Thanks!