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- 1 cup all-purpose flour - 1/2 cup granulated sugar - 1/4 cup brown sugar - 1 tsp baking powder - 1/2 tsp baking soda - 1 tsp ground cinnamon - 1/2 tsp ground nutmeg - 1/4 tsp ground ginger - 1/4 tsp salt - 1/2 cup pumpkin puree - 1/2 tsp vanilla extract - 1/4 cup buttermilk (or milk with a splash of vinegar) - 1 large egg - 1/4 cup unsalted butter, melted - 1/2 cup granulated sugar (for rolling) - 1 tbsp ground cinnamon (for rolling) To make these donut holes, start with your dry ingredients. Mix flour, both sugars, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt in a bowl. This blend gives your donut holes a warm, cozy flavor. Next, move to your wet ingredients. In a separate bowl, combine pumpkin puree, vanilla extract, buttermilk, egg, and melted butter. The pumpkin puree adds moisture and that signature fall taste. For the coating, you only need sugar and cinnamon. This will give your donut holes a sweet, spiced finish. These ingredients come together to create a delightful treat, perfect for any occasion. The blend of spices and pumpkin makes each bite a joy. 1. Preheat your oven to 350°F (175°C) and grease a mini muffin pan or donut hole maker. 2. In a large bowl, whisk together: - 1 cup all-purpose flour - 1/2 cup granulated sugar - 1/4 cup brown sugar - 1 tsp baking powder - 1/2 tsp baking soda - 1 tsp ground cinnamon - 1/2 tsp ground nutmeg - 1/4 tsp ground ginger - 1/4 tsp salt 3. In another bowl, mix: - 1/2 cup pumpkin puree - 1/2 tsp vanilla extract - 1/4 cup buttermilk (or milk with a splash of vinegar) - 1 large egg - 1/4 cup unsalted butter, melted 1. Gradually add the wet ingredients to the dry ingredients. 2. Fold until just combined. It's fine if there are a few lumps. 3. Using a small cookie scoop or spoon, fill each cavity of the mini muffin pan about 2/3 full with the batter. 1. Bake the donut holes for 10-12 minutes. Check with a toothpick; it should come out clean. 2. While they bake, prepare the coating by mixing together: - 1/2 cup granulated sugar - 1 tbsp ground cinnamon 3. Once baked, let the donut holes cool for about 5 minutes. Then gently roll them in the cinnamon-sugar mixture to coat. 4. Transfer the coated donut holes to a serving platter. These steps will help you make warm, fluffy donut holes with a lovely pumpkin spice flavor. Enjoy the cozy aroma as they bake! To get soft donut holes, avoid overmixing the batter. Mix until just combined. Some lumps are okay. If you mix too much, the donut holes will be dense. The baking time is also key. Bake them for 10-12 minutes. Check with a toothpick; it should come out clean. Want more flavor? Add other spices like cloves or allspice. These spices will boost the taste. If you use fresh pumpkin puree, the flavor shines through. Fresh puree gives a richer taste than canned. Serve your donut holes warm for the best experience. You can arrange them in a bowl. Add a sprinkle of cinnamon on top for a nice touch. For a festive look, place mini decorative pumpkins around the bowl. {{image_2}} For a tasty twist, try maple pumpkin spice donut holes. Substitute half the sugar with maple syrup. This gives a rich and sweet flavor. You can add maple extract for extra depth. Another fun option is chocolate chip pumpkin spice donut holes. Fold in half a cup of mini chocolate chips before baking. The chocolate pairs well with the warm spices. Both flavors offer a new take on this fall favorite. Want a gluten-free option? Use a mix of almond flour and coconut flour. This gives a light texture while keeping them delicious. For a vegan version, replace the egg with a flax egg. Mix one tablespoon of ground flaxseed with three tablespoons of water. Let it sit for five minutes to thicken. Swap the butter for coconut oil or vegan butter. These changes keep the taste amazing while catering to different diets. Present your donut holes in fun, holiday-themed ways. Use a festive bowl and add mini pumpkins for a cheerful touch. Arrange the donuts in a circle, and sprinkle extra cinnamon for flair. Pair them with seasonal beverages like hot cider or pumpkin spice lattes. This combination allows for a cozy fall experience. You can even offer a dipping sauce, like maple syrup, for extra fun! To keep your donut holes fresh, store them in an airtight container. This helps prevent them from drying out. Place a paper towel in the container to absorb moisture. This keeps the donut holes soft and tasty. If you plan to eat them within two days, you can leave them at room temperature. For longer storage, refrigerate them. You can freeze these donut holes for up to three months. First, let them cool completely. Then, place them in a single layer on a baking sheet. Freeze them for about an hour until firm. After that, transfer the donut holes to a freezer bag or container. Remove as much air as possible to prevent freezer burn. To thaw, take them out of the freezer and leave them in the fridge overnight. You can also microwave them for about 15 seconds for a quick thaw. To reheat your donut holes, the oven works best. Preheat your oven to 350°F (175°C). Place the donut holes on a baking sheet and warm for about 5 minutes. This keeps the outside crispy and the inside soft. You can also use the microwave, but use low power to avoid sogginess. Heat them for 10-15 seconds at a time until warm. Enjoy your delicious treats! To help your donut holes rise, use fresh baking powder and baking soda. These ingredients give your batter lift. Make sure to mix the dry ingredients well before adding the wet ones. Don’t overmix the batter; a few lumps are okay. This keeps your donut holes light and fluffy. Yes, you can use canned pumpkin. It saves time and still gives great flavor. Just make sure it’s pure pumpkin puree, not pumpkin pie filling. This ensures you get the right taste and texture in your donut holes. You can customize these donut holes in many ways. Try adding chocolate chips for a sweet twist. You can also mix in nuts or dried fruit for extra texture. For a spicier flavor, add more cinnamon or a pinch of cloves. Get creative and make them your own! Homemade donut holes taste best fresh. However, you can store them in an airtight container for up to three days. If you want to keep them longer, freeze them. They can last up to two months in the freezer. Just make sure to thaw them at room temperature before serving. Absolutely! You can use a mini muffin pan or a donut hole maker. If you have fun shapes, go ahead and use them. Just adjust the baking time as needed. Keep an eye on them to ensure they bake evenly and come out perfect! You now have a complete guide to making delicious pumpkin spice donut holes. We covered the key ingredients, simple steps, and helpful tips throughout the baking process. You can explore various flavors and adapt the recipe to fit dietary needs. Finally, you learned how to store and reheat them for maximum freshness. Enjoy creating these tasty treats during any season. Trust me, they will be a hit!

Bakery-Style Pumpkin Spice Donut Holes

Indulge in the delightful taste of bakery-style pumpkin spice donut holes! These easy-to-make treats are packed with warm spices and the rich flavor of pumpkin, perfect for fall gatherings or an everyday snack. With just a few simple ingredients, you can whip up a batch in no time. Ready to impress your friends and family? Click through to discover the full recipe and bring this delicious autumn treat to your kitchen!
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Ingredients
  

1 cup all-purpose flour

1/2 cup pumpkin puree

1/2 cup granulated sugar

1/4 cup brown sugar

1 tsp baking powder

1/2 tsp baking soda

1 tsp ground cinnamon

1/2 tsp ground nutmeg

1/4 tsp ground ginger

1/4 tsp salt

1/2 tsp vanilla extract

1/4 cup buttermilk (or milk with a splash of vinegar)

1 large egg

1/4 cup unsalted butter, melted

1/2 cup granulated sugar (for rolling)

1 tbsp ground cinnamon (for rolling)

Instructions
 

Preheat your oven to 350°F (175°C) and grease a mini muffin pan or donut hole maker.

    In a large bowl, whisk together the flour, granulated sugar, brown sugar, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt until well combined.

      In another bowl, mix the pumpkin puree, vanilla extract, buttermilk, egg, and melted butter until smooth.

        Gradually add the wet ingredients to the dry ingredients, folding until just combined. Be careful not to overmix; it's okay if there are a few lumps.

          Using a small cookie scoop or spoon, fill each cavity of the mini muffin pan about 2/3 full with the batter.

            Bake for 10-12 minutes or until a toothpick inserted into the center comes out clean.

              While the donut holes are baking, prepare the coating by mixing the granulated sugar and cinnamon in a shallow bowl.

                Once baked, allow the donut holes to cool for about 5 minutes, then gently roll them in the cinnamon-sugar mixture to coat.

                  Transfer the coated donut holes to a serving platter.

                    Prep Time: 15 minutes | Total Time: 30 minutes | Servings: 24 donut holes

                      - Presentation Tips: Serve warm and arrange them in a festive bowl, garnished with a sprinkle of extra cinnamon and a few mini decorative pumpkins for a seasonal touch.