Pumpkin Spice Doughnut Holes

This Week's Challenge: Pumpkin

The Starving Chef Blog
Pumpkin Spice Doughnut Holes

Super Hungry? Jump to the recipe

Pumpkin spice season may have already passed (or is right around the corner, depending on when you are reading this) but that doesn't stop me from craving the sweet and spicy pumpkin and cinnamon combo.

A few weeks ago, I found a Babycakes donut hole/cake pop maker at a local thrift store for just a couple bucks. If you don't have a donut hole maker, you can also use a muffin tin and bake at 350 F for 10-5 minutes, but for this recipe, I'll be using the donut hole maker.

I was excited to try my donut hole maker out for the first time and with PSL on my mind, I decided to make pumpkin spice donut holes, of course. Rolled in cinnamon sugar, these pumpkin donut bites are perfect for any fall or winter afternoon!

Categories: Breakfast , Dessert , 52 Weeks of Cooking , Fall Foods

Tags: Donut , Doughnut , Pumpkin , pumpkin spice , Cinnamon

The Starving Chef Blog

Pumpkin Spice Doughnut Holes

Prep Time: 5 minutes

Cook Time: 3-5 minutes in donut hole maker


The Starving Chef Blog
  • 2 cup flour
  • 1 1/2 cup pumpkin puree
  • 1 cup + 1 cup, separated sugar
  • 2 tablespoons butter, melted
  • 1 teaspoon baking powder
  • 2 teaspoons pumpkin pie spice
  • 1 egg
  • 2 tablespoons cinnamon
  • 1/2 teaspoon salt
  • cooking spray/oil

Here's How:

The Starving Chef Blog
  1. Preheat the Babycakes donut hole/cake pop maker. Grease with cooking spray. In a large bowl, whisk together the flour, 1 cup sugar, baking powder and pumpkin pie spice. In a smaller bowl, stir together the melted butter and pumpkin puree.
  2. Add the wet ingredients to the dry ingredients. Add the egg and salt. Stir everything together until smooth.
  3. Spoon about 1 tablespoon of the batter into each opening in the donut maker. Close the lid tightly and cook for 3-5 minutes, until the donut holes are golden brown and cooked through.
  4. In a small bowl, whisk together the remaining sugar and cinnamon. Roll the hot donut holes in the sugar mix so they are completely covered. Serve warm or room temperature. Enjoy!

Mouth Feel

The Starving Chef Blog







The Starving Chef Blog

Shop This Post