November 12, 2012

Pumpkin Donut Holes

My husband and son are hunting this weekend.  So far no luck, but I have faith at least one of them will get lucky eventually.  Since they are out freezing their butts off all day, I try to make hearty dinners and yummy treats for them.  It's also nice for them to be able to have something that they can easily take with them to snack on.  These donut holes fit the bill.

These tasty little donuts give them just the energy boost they need while they are out there hunting.  Being that they are pumpkin flavored also makes them a perfect treat for this time of year.  However, the thing I love about them the most is that they are baked.  Since frying foods is my least favorite cooking method, I will avoid it at all costs.  So for me these baked donuts were a wonderful alternative.  My son LOVES these things and filled up a small bag to take out into the woods with him this morning.  Definitely a favorite in this house! 

Pumpkin Donut Holes

1/2 cup brown sugar
1/3 cup vegetable oil
1/2 cup milk
3/4 cup pumpkin puree
2 tsp vanilla
1 egg
1 3/4 cups flour
2 tsp baking powder
1/2 tsp cinnamon
1/2 tsp salt
1/4 tsp nutmeg
1/4 allspice
1/8 tsp cloves

Preheat oven to 350, and spray 2 mini muffin trays with cooking spray.

In a large bowl whisk together the brown sugar, vegetable oil, milk, pumpkin puree, vanilla and egg until smooth.  In a separate medium sized bowl, whisk together the flour, baking powder, cinnamon, salt, nutmeg, allspice and cloves.  Add the dry ingredients to the bowl of the wet ingredients and stir until just combined. Using a small scooper, divide the dough evenly into the muffin tins. Bake for 10-12 minutes or until tester comes out clean.  Remove for oven and cool for a couple of minutes in the pan.

Coating:  Melt 1/2 a stick of unsalted butter, and in a small bowl combine 1/2 a cup of sugar with 2 1/2 tsp of cinnamon.  Remove the donuts from the pan and dip each in the butter, then roll each of them in the sugar mixture making sure to coat the donuts completely. 


  1. Do you store these in the fridge? I made these on the wknd and after sitting on the counter in a sealed container they seemed like they needed to be refrigerated for a while ..

    1. Fridge works, as they loose their crispy coating if they sit too long. They don't usually last more than a day in my house, so it hasn't been too much of a problem for us!

    2. Lol, good point. Thanks!

    3. Also, if you don't think all of them will go quickly, you could either cut the recipe in half OR make the full batch but just bake one try and freeze the other (before baking) to bake at another time. Hope that helps!

  2. What type of flour did you use? My daughter doesn't tolerate white flour very well so I'm wondering if whole wheat or oat flour would work just as well?

    1. I did use all-purpose flour, and have not tried it with wheat. I always say you never know unless you try, so I'd give it a try with wheat flour. Good luck!