Description
Pumpkin Donut Holes are soft, fluffy bite-sized treats filled with warm pumpkin spice flavor. Quick to prepare in the oven or air fryer, they’re a cozy fall favorite perfect for breakfast, brunch, or snacking with a cream cheese dip or maple glaze.
Ingredients
For the Batter:
1/2 cup butter
3/4 cup brown sugar
1 large egg
1 teaspoon vanilla extract
1/2 cup buttermilk
1 cup pumpkin puree
1 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 tablespoon pumpkin pie spice
For the Cream Cheese Dip (Optional):
8 ounces cream cheese
1 cup powdered sugar
2 tablespoons milk
Instructions
- In a large bowl, combine melted butter, brown sugar, egg, and vanilla. Mix until smooth.
- Stir in pumpkin puree and buttermilk.
- In a separate bowl, whisk flour, baking powder, baking soda, salt, and pumpkin pie spice.
- Gently fold dry ingredients into wet mixture until just combined.
- Spoon batter into a silicone donut hole pan, filling each cavity about 3/4 full.
- Air Fryer: Cook at 350°F for 6–8 minutes until golden.
Oven: Bake at 350°F for 12–15 minutes. - Roll warm donut holes in melted butter, then coat with cinnamon sugar.
- For dip: Beat softened cream cheese with powdered sugar and milk until creamy. Serve alongside donut holes.
Notes
Add mini chocolate chips for extra sweetness.
Skip rolling in butter and sugar for a lighter version.
Use non-dairy butter, milk, and cream cheese for a dairy-free option.
Swap the cream cheese dip for a maple glaze or vanilla glaze.
For a gluten-free version, substitute flour with a 1:1 gluten-free blend.
Nutrition
- Serving Size: 1 donut hole (without dip)
- Calories: 120
- Sugar: 10g
- Sodium: 90mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 1.5g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg
