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Fluffy Pumpkin Mini Donuts
I've gotta tell you about these delightful Pumpkin Donut Holes. Think of them as tiny bites of autumn magic with soft, cake-like middles and cozy spices. What's great is they're baked instead of fried, making them super simple to throw together. They're wonderful any moment of the day and will fill your home with the most amazing aroma.
What Makes Them Stand Out
Trust me, these aren't your average donut holes. They're better for you than traditional fried ones but still amazingly light and tasty. And guess what? They only need about 35 minutes to make from beginning to end. They're always a crowd-pleaser whether you're having friends over for morning coffee or need something sweet for an afternoon treat.
Your Ingredient List
- Extra Touch: Melted butter for the finish.
- Sweet Coating: Sugar and cinnamon mix for outside.
- Keep Moist: Any neutral oil works fine.
- Flavor Balance: A bit of salt makes everything pop.
- For Fluffiness: You'll need baking powder.
- Warm Spices: Blend of cloves, allspice, nutmeg and cinnamon.
- Pumpkin Power: Get the pure puree, not the sweetened filling.
- The Base: Standard all purpose flour does the trick.
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Donut Making Steps
- Sweet Finish
- Stir together your sugar and cinnamon, dunk each donut in some butter then roll in your spiced sugar mix and enjoy warm.
- Baking Time
- Stick them in for 12 to 15 minutes until a toothpick comes out clean, then let them cool slightly.
- Ready to Bake
- Warm your oven to 350°F, get your mini muffin pan ready and fill each cup about two thirds with your mixture.
- Mix It Up
- Put all dry stuff in one bowl, then in another whisk together your pumpkin, oil and sugar before combining everything.
Tricks for Success
Using a cookie scoop keeps everything tidy when filling the pan. Always grab pure pumpkin instead of pie filling or your donuts won't turn out right. For the freshest taste, wait to do the butter and sugar coating until you're almost ready to eat them.
Storing Your Treats
Your donut holes will stay fresh for a couple days if you don't add the coating and keep them in something airtight. Wanna get ahead? You can mix your dry stuff and sugar coating beforehand but wait to do the butter dip and sugar roll until it's time to serve.
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Frequently Asked Questions
- → What’s easier about baking these?
Baking is a cleaner and hassle-free option compared to frying, and it gives a similar result with less effort.
- → Can I skip the individual spices?
Totally! You can just use 1½ teaspoons of pumpkin pie spice to keep it simple.
- → Why roll them in butter first?
The butter helps the sugary topping stick better and creates that familiar donut-like taste.
- → How far ahead can I make these?
They’re best fresh, but you can store them for 2-3 days in a sealed container. The sugar layer might soften with time.
- → What oil works best here?
Pick any light vegetable oil you like, or swap with melted butter for a richer touch.