Baked Pumpkin Donut Holes are the perfect treat to whip up for any occasion, especially in the fall when pumpkin flavors start to shine. This recipe emphasizes wholesome ingredients and a comforting, sweet flavor profile. Baking these delightful donut holes with your family can create cherished memories, as they are simple enough for kids to help with, whether they’re mixing batter or rolling them in cinnamon sugar. Plus, the gluten-free twist allows everyone to enjoy them without worry.
Why Make This Recipe
There are so many reasons to try these Gluten Free Baked Pumpkin Donut Holes. First and foremost, they are a delicious way to celebrate the autumn season. The warm spices, combined with the sweetness of pumpkin, create a comfort food moment that the whole family will love. These donut holes are versatile, making them ideal for breakfast, as an afternoon snack, or even a cozy dessert after dinner. They are also simple to make, meaning you won’t spend hours in the kitchen.
"These pumpkin donut holes are incredible! They were a hit at our family brunch, and I can’t wait to make them again," says a happy home baker.
This recipe also allows you to control the ingredients, ensuring a healthier treat with less sugar or by using gluten-free options. Baked and rolled in cinnamon sugar, these are sure to become a favorite in your household.
How to Make Baked Pumpkin Donut Holes – Gluten Free
Creating these delightful baked pumpkin donut holes is an enjoyable process. To start, gather your ingredients and preheat your oven. Mix the wet ingredients in one bowl, ensuring everything is well combined. In a separate bowl, you’ll combine the dry ingredients, creating that perfect balance in the batter. Once both mixtures are ready, combine them until you have a thick batter.
Next, using a medium-sized ice cream scoop, fill the donut hole or mini muffin pans. Fill them about halfway to allow for rising. Carefully bake in the preheated oven until they turn golden brown and are set in the middle. While they bake, prepare your melted butter and cinnamon sugar mixture. Once out of the oven, dip each donut hole in melted butter and generously coat them in cinnamon sugar before serving.
Ingredients
To make these delightful pumpkin donut holes, you’ll need the following items:
1.5 cups pumpkin puree – not pumpkin pie filling
4 large eggs
1/4 cup melted butter
1.5 cups granulated sugar – or sugar substitute
1+3/4 cups gluten free all-purpose flour
1.5 teaspoons baking powder
1.5 teaspoons pumpkin pie spice
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon kosher salt
1/2 teaspoon cornstarch
1/2 cup melted butter
1 cup granulated sugar
2-3 tablespoons ground cinnamon
Directions
Preheat the oven to 350°F and spray 1 (12-cup) or 2 (24-cup) donut hole pans or mini muffin pans with cooking spray. Mix the wet ingredients in a medium bowl. In a separate larger mixing bowl, combine the dry ingredients. Add the wet ingredients to the dry ingredients and mix well to combine into a thick, wet donut batter.
Use a medium-sized ice cream scoop to scoop and portion the batter into the donut hole or mini muffin cavities of your pans, filling them about halfway full. This recipe makes about 25-30 donut holes, so you will likely need to do this in batches. Bake the donut holes in the preheated oven on the middle rack for 15-17 minutes until set and golden. While the donuts are cooking, melt the butter and mix up the cinnamon sugar. Once the donuts are done, carefully remove them from the pans, dip each one in the melted butter then roll them in the cinnamon sugar. Serve and enjoy!
How to Serve Baked Pumpkin Donut Holes – Gluten Free
These Baked Pumpkin Donut Holes are delightful served warm right out of the oven. They are perfect for cozy fall breakfasts or as a delightful treat during afternoon tea. For a special touch, think about drizzling a bit of maple glaze or cream cheese frosting on top. You can also serve them alongside a steaming cup of coffee or a warm glass of spiced apple cider for a comforting combination.
If you have a gathering or family event, consider serving these alongside fall-themed treats or even a pumpkin spice cake for a festive dessert table. They also make for a fun addition to kids’ parties when served with a side of whipped cream for dipping.
How to Store
To keep your Baked Pumpkin Donut Holes fresh, store them in an airtight container at room temperature for up to 2 days. For longer storage, you can freeze them; just be sure to wrap each donut hole individually to prevent freezer burn. They’ll last in the freezer for about 2-3 months. When ready to enjoy, simply thaw at room temperature or warm them in the oven for a few minutes.
Tips to Make
Start with room temperature eggs for an easier mixing process and better consistency. If you’re using pumpkin puree from a can, make sure it’s pure pumpkin and not a flavored pie filling for the best result. Don’t overmix your batter; mix just enough to combine, as this will keep the texture light and fluffy. Finally, feel free to experiment with the spices; adding more nutmeg or a pinch of cloves can enhance the fall flavor profile.
Variations
There are many ways to put your creative spin on these pumpkin donut holes. You can try substituting the pumpkin puree with sweet potato or even mashed bananas for a different flavor. Adding chocolate chips can give a delightful twist, making it a sweet surprise in every bite. For a holiday-themed treat, incorporate cranberries or nuts for added texture and taste. If you’re looking for a protein boost, you might consider mixing in some protein powder tailored to your dietary needs.
FAQs
Can I use regular flour instead of gluten-free?
While this recipe is designed to be gluten-free, you can use regular all-purpose flour if you don’t have a gluten intolerance. Adjust baking times accordingly.
Can I make these donut holes ahead of time?
Yes! They can be made a day ahead and stored in an airtight container. Just warm them up slightly before serving for the best taste.
What can I use if I don’t have pumpkin pie spice?
If you lack pumpkin pie spice, a combination of cinnamon, ginger, allspice, and nutmeg can work well to replicate the flavor.
How do I know when my donut holes are done?
When they are golden brown and spring back when lightly touched, they’re ready. You can also check for doneness by inserting a toothpick; it should come out clean.
For More Recipe Inspiration
If you’re looking for more delightful recipes, check out our Protein Muffins or try your hand at a stunning Smash Cake for your next celebration. For something light and refreshing, our Cottage Cheese Chocolate Mousse is a fantastic dessert option.
We invite you to follow us on our social pages for more tasty inspiration!
Baked Pumpkin Donut Holes
Ingredients
Method
- Preheat the oven to 350°F and spray donut hole or mini muffin pans with cooking spray.
- In a medium bowl, mix the wet ingredients until well combined.
- In a separate large mixing bowl, combine the dry ingredients.
- Add the wet ingredients to the dry ingredients and mix well until a thick batter forms.
- Using a medium-sized ice cream scoop, fill the pan cavities about halfway full.
- Bake in the preheated oven for 15-17 minutes until set and golden brown.
- While baking, melt the butter and mix with cinnamon sugar.
- Once baked, carefully remove from pans, dip in melted butter, and roll in cinnamon sugar.