Pumpkin Donut Holes Recipe Easy Fall Treat

My First Donut Hole Disaster

I tried making donut holes when I was young. I was so excited. I forgot the baking powder.

They came out like little brown rocks. My brother still teases me. I still laugh at that. Cooking is about trying, not being perfect. That matters more than you think.

Why We Make These Together

These pumpkin puffs are my favorite fall project. The smell fills the whole house. It smells like a cozy hug.

Mixing with your hands is good for the soul. It connects you to what you eat. That is my first “why this matters.” Food made with care just tastes better. Don’t you agree?

Let’s Get Mixing

First, whisk your flour, baking powder, salt, and spice. In another bowl, mix the wet things. The pumpkin makes it a lovely orange color.

Now, pour the wet into the dry. Stir just until it comes together. A few lumps are just fine. Over-mixing makes them tough. Fill your mini muffin cups nearly full.

The Magic Coating

While they bake, make the coating. Melt the butter. Mix sugar and pumpkin pie spice. Doesn’t that smell amazing?

Here is the fun part. Once the puffs are cool enough to touch, dip and roll. The butter makes the spice sugar stick. *Fun fact: The coating is called a “spice dredge.” It sounds fancy but is so simple.

Taste-Tester’s Duty

You must test one while it’s still warm. This is the cook’s most important job. The warm, spiced sugar melts a little. It is pure happiness.

Sharing these is the real joy. It creates a happy memory. That is my second “why this matters.” What is your favorite treat to make with someone you love? Tell me about it.

Your Turn in the Kitchen

I hope you try these. They are easier than you think. Did you know you can bake donut holes instead of frying them? It’s a nice little trick.

What other spices do you like? Would you add a pinch of ginger or cardamom next time? I would love to hear how yours turn out. Send me a note if you make them.

Ingredients:

Ingredient	Amount	Notes
all-purpose flour	1 ¾ cup
baking powder	2 teaspoons
salt	½ teaspoon
pumpkin pie spice	1 Tablespoon	For the donut batter
vegetable oil	½ cup
brown sugar	½ cup
egg	1
vanilla extract	1 teaspoon
pumpkin puree	¾ cup
milk	½ cup
butter, melted	8 tablespoons	For Pumpkin Pie Spice coating
granulated sugar	¾ cup	For Pumpkin Pie Spice coating
Pumpkin Pie Spice	2 Tablespoons	For Pumpkin Pie Spice coating

My Cozy Pumpkin Puffs: A Bite of Autumn

Hello, my dear. Come sit. The air is getting crisp, isn’t it? That always makes me want pumpkin. I remember my grandson, Sam, calling these “autumn bites.” He’d eat six before I could even coat them. Let’s make a batch. They are little baked donut puffs, no frying needed. Your kitchen will smell like a hug. Doesn’t that sound lovely?

First, we gather our things. Preheat your oven to 350°F. Grease a mini muffin tin well. Now, in one bowl, whisk the flour, baking powder, salt, and pumpkin pie spice. In another, mix the oil, brown sugar, egg, and vanilla. Then stir in the pumpkin and milk. This part is messy and fun. I still get it on my apron.

Step 1: Pour your wet mixture into the dry bowl. Stir gently until just combined. A few lumps are just fine, I promise. Over-mixing makes them tough. (My hard-learned tip: use a fork to stir, not a mixer. It keeps them tender). Fill your muffin cups almost to the top. They don’t rise too much.

Step 2: Bake for about 10 minutes. A toothpick should come out clean. Let them cool in the pan for just a minute. Then move them to a rack. They are very tender when hot. Now, melt the butter for coating. Mix sugar and more pumpkin pie spice in another bowl. This is the magic part.

Step 3: Once puffs are cool enough to handle, dip them. Roll each warm puff in melted butter, then in the spiced sugar. It gets delightfully crunchy. I always “test” one right here. It is the cook’s right! Do you prefer cinnamon or pumpkin pie spice? Share below! Let them set on wax paper. Then try not to eat them all at once.

Cook Time: 10–12 minutes
Total Time: 30 minutes
Yield: About 24 puffs
Category: Baking, Snack

Three Fun Twists on Our Puffs

These puffs are wonderful as written. But playing with food is half the joy. Here are three simple twists for next time. Each one tells a different little story.

Chocolate Chip Surprise: Fold a handful of mini chocolate chips into the batter. The chocolate melts into little pockets. It’s a happy discovery in every bite.

Maple Glaze Drizzle: Skip the sugar coating. Mix powdered sugar with a splash of real maple syrup and milk. Drizzle it over the cooled puffs.

Apple Cider Dip: Reduce apple cider on the stove until syrupy. Let it cool. Serve your puffs with this tangy dip for dunking. It tastes like a fall fair.

Which one would you try first? Comment below!

Serving Them Up With Style

These puffs are stars on their own. But let’s think about presentation. Pile them high on a pretty plate. Sprinkle a little extra spice on top for looks. For a special breakfast, serve them with a bowl of sweetened whipped cream for dipping. It feels so fancy.

What to drink? On a chilly morning, a big glass of cold apple cider is perfect. The tang balances the sweet spice. For a cozy evening treat for the grown-ups, a small glass of cream sherry pairs beautifully. It’s like a warm blanket for your insides. Which would you choose tonight?

Keeping Your Pumpkin Puffs Perfect

These puffs are best fresh and warm. But they keep well for a few days. Just store them in a sealed container on the counter.

You can freeze them for later, too. Let them cool completely first. Then pop them in a freezer bag for up to a month.

I once froze a whole batch for my grandkids. They reheated them in the toaster oven. The smell brought everyone running to the kitchen!

Batch cooking saves so much time. Make a double batch on a cozy Sunday. You will have treats ready for a busy school week.

This matters because good food should bring joy, not stress. Having a treat ready makes any day feel special. Have you ever tried storing it this way? Share below!

Simple Fixes for Common Donut Hole Hiccups

Is your batter too thick or too runny? Thick batter makes dense puffs. A splash more milk will fix it right up.

Runny batter spreads too much in the tin. Just add a little more flour. I remember when my first batch came out flat!

Are they sticking to the pan? Always spray your tin well. Let them cool for five minutes before you try to remove them.

Is the spiced sugar not sticking? The butter dip is key. Roll them while the butter is still warm and wet.

Fixing small problems builds your cooking confidence. It also makes sure every bite is delicious. Which of these problems have you run into before?

Your Quick Questions, Answered

Q: Can I make these gluten-free? A: Yes! Use your favorite gluten-free flour blend. The results are just as tasty.

Q: Can I make the batter ahead? A: You can mix it an hour before baking. Keep it covered in the fridge until ready.

Q: What if I don’t have pumpkin pie spice? A: Make your own! Mix cinnamon, ginger, nutmeg, and a pinch of cloves.

Q: Can I double the recipe? A: Absolutely. Just use two mixing bowls. Or mix one batch, then another.

Q: Any optional tips? A: A tiny pinch of extra spice in the batter is my secret. *Fun fact: Pumpkin is naturally sweet!* Which tip will you try first?

From My Kitchen to Yours

I hope you love making these little bites of autumn. They always make my kitchen smell like a happy memory.

I would love to see your creations. Sharing food stories connects us all. It is my favorite part of cooking.

Have you tried this recipe? Tag us on Pinterest! You can find me at @AnnasCozyKitchen. I cannot wait to see your puffs.

Happy cooking!
—Anna Whitmore.