Healthy Baked Pumpkin Donut Holes Recipe
These Healthy Baked Pumpkin Donut Holes offer a delightful autumn treat that is both moist and flavorful. Made with pumpkin puree and warm spices, they are baked instead of fried, making them a lighter option perfect for a festive snack or dessert. Coated in a cinnamon sugar blend, these bite-sized donut holes balance sweetness with wholesome ingredients, ideal for those seeking gluten-free indulgence without sacrificing taste.
- Prep Time: 15 minutes
- Cook Time: 17 minutes
- Total Time: 32 minutes
- Yield: Approximately 25-30 donut holes 1x
- Category: Dessert, Snack
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Ingredients
Scale
Wet Ingredients
- 1.5 cups pumpkin puree (not pumpkin pie filling)
- 4 large eggs
- ¼ cup melted butter
- 1.5 cups granulated sugar or sugar substitute
Dry Ingredients
- 1¾ cups gluten free all purpose flour
- 1.5 teaspoons baking powder
- 1.5 teaspoons pumpkin pie spice
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon kosher salt
- ½ teaspoon cornstarch
For Coating the Donut Holes
- ½ cup melted butter
- 1 cup granulated sugar
- 2–3 tablespoons ground cinnamon
Instructions
- Preheat and Prepare Pans: Preheat your oven to 350°F (175°C) and spray one 12-cup or two 24-cup donut hole pans (or mini muffin pans) with cooking spray to prevent sticking.
- Mix Wet Ingredients: In a medium bowl, combine the pumpkin puree, eggs, melted butter, and sugar (or sugar substitute) until smooth and well incorporated.
- Combine Dry Ingredients: In a separate large mixing bowl, whisk together the gluten-free flour, baking powder, pumpkin pie spice, ground cinnamon, nutmeg, kosher salt, and cornstarch to evenly distribute the spices and leavening.
- Blend Wet and Dry Mixtures: Pour the wet ingredients into the dry ingredients and mix thoroughly until a thick, wet donut batter forms, ensuring no lumps remain.
- Portion Batter: Using a medium-sized ice cream scoop, fill each cavity in the prepared pans about halfway with batter. This recipe yields approximately 25-30 donut holes, so you may need to bake in batches.
- Bake: Place the pans on the middle rack of the preheated oven and bake for 15-17 minutes, or until the donut holes are set and lightly golden.
- Prepare Coating: While baking, melt ½ cup butter and prepare a cinnamon sugar blend by mixing 1 cup granulated sugar with 2 to 3 tablespoons ground cinnamon in a bowl.
- Coat Donut Holes: Once baked, carefully remove the donut holes from the pans. Dip each donut hole into the melted butter, then roll it in the cinnamon sugar mixture to coat thoroughly.
- Serve and Enjoy: Arrange coated donut holes on a plate and serve warm for the best taste and texture.
Notes
- You can substitute regular white flour if gluten-free is not a concern.
- For best texture when storing, wait to coat the donut holes until just before serving, as the cinnamon sugar coating can become soggy over time.
- Donut holes can be baked in 12-cup donut hole pans or mini muffin pans depending on availability.
Keywords: healthy pumpkin donut holes, baked pumpkin donuts, gluten free dessert, autumn snacks, cinnamon sugar donut bites
