Pumpkin Donut Holes

Don't worry, ads are not going to appear on your printed document!

5 from 5 votes

Scan this to go to the recipe!

www.theconsciousplantkitchen.com

These soft, fluffy Pumpkin Donut Holes, baked in a mini-muffin pan, are your healthier fall treats packed with pumpkin pie spices flavors. Plus, these pumpkin donut holes are made with just 5 ingredients and ready in less than 30 minutes.

You can find the full recipe, including tips, step-by-step photos, video, storage instructions, detailed allergy swaps, FAQ, and save at: https://www.theconsciousplantkitchen.com/pumpkin-donut-holes/ or scan the QR code here ➡️

Prep Time10

Cook Time15

Total Time25

Servings: Donut Holes

Calories: 139.6kcal

Author: Carine Claudepierre

Ingredients

1 ½ cup Self-Rising Flour
¼ cup Light Olive Oil (note 1)
1 ⅓ cup Pumpkin Puree canned, not pumpkin pie filling
1 teaspoon Pumpkin Spices
¼ cup Brown Sugar (note 2)

To coat

½ cup Sugar
2 teaspoons Pumpkin Pie Spices
3 tablespoons Coconut Oil melted

US Customary - Metric

Instructions

Preheat the oven to 350 °F (180 °C). Oil generously two 12-hole mini muffin pans with cooking oil. This recipe makes about 16 donut holes, so you don't have to oil all of them.
In a mixing bowl, stir oil, pumpkin puree, pumpkin spices, brown sugar, and self-rising flour until it forms a sticky muffin batter.
Use a small cookie dough scoop to fill each muffin hole.
Bake the donut holes for 13-15 minutes at 350 °F (180 °C) until golden brown and a toothpick inserted in the center comes out clean.
Flip the pan upside down on a cooling rack and let them cool for a few minutes.
Meanwhile, melt some coconut oil in a small mixing bowl in the microwave in 30-second bursts.
In a small bowl, stir sugar and pumpkin spices.
Use a pastry brush to brush each muffin donut hole and immediately roll it into the pumpkin spice sugar.

Notes

Note 1: Make sure the oil you pick has low flavor, any oil work

Note 2: Coconut sugar or sugar works as well.

Nutrition