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Fall's favorite little bites, these Spiced Pumpkin Donut Balls come packed with cozy autumn flavors. They're super simple to whip up, and that sweet cinnamon sugar outside makes them totally addictive - nobody can stop at just one!
INGREDIENTS
- ¾ cup pumpkin puree: Gives moisture and authentic pumpkin taste to each bite.
- 1 cup regular or plant-based milk: Pulls everything together for a smooth, creamy mix.
- ¼ cup melted regular or vegan butter: Brings a nice softness and buttery goodness.
- 1 cup cane sugar: Balances out all those warm spices with just enough sweetness.
- 1 teaspoon vanilla: Adds that subtle background warmth everyone loves.
- 1 ½ teaspoon pumpkin pie spices: That magical mix of cinnamon, nutmeg and cloves that screams autumn.
- 1 teaspoon baking soda: Creates that airy, soft inside we all want.
- 1 ½ teaspoon baking powder: Helps these little guys puff up perfectly.
- 2 cups regular or gluten-free all-purpose flour: The foundation that holds everything together.
- ½ cup cane sugar (for topping): Makes that sweet, crunchy outside layer everyone fights over.
- 2 teaspoons cinnamon (for topping): Gives that warm, spicy kick to the outer coating.
- 3 tablespoons maple syrup (for dipping sauce): Brings natural sweetness to the optional dunking sauce.
- 1 tablespoon melted regular or vegan butter (for dipping sauce): Creates that rich, silky dip that takes these to the next level.
INSTRUCTIONS
- Step 1:
- Get your oven going at 350°F and spray those silicone donut hole molds with cooking spray so nothing sticks.
- Step 2:
- Grab a big bowl and mix up your pumpkin puree, milk, melted butter, cane sugar, vanilla extract, pumpkin pie spice, baking powder, and baking soda until everything looks smooth.
- Step 3:
- Slowly add your flour to the wet stuff, stirring just until you've got a nice smooth pumpkin mix. Don't stir too much or they'll get tough.
- Step 4:
- Drop the batter into your prepared molds, filling each about three-quarters full to leave room for rising.
- Step 5:
- Pop them in the oven for 20-25 minutes until they turn golden brown and pass the toothpick test.
- Step 6:
- While they're baking, make your coating by mixing the cane sugar and cinnamon in a small bowl.
- Step 7:
- Once they're done, take them out and roll them in the cinnamon sugar mix while they're still hot so the coating sticks really well.
- Step 8:
- For an extra treat, stir together maple syrup and melted butter in a small dish. Serve your warm donut holes with this yummy dipping sauce on the side.
Serving and Storage Tips
- Serving: These little treats taste best when they're still warm. They go perfectly with hot coffee, tea, or a mug of apple cider.
- Storage: Keep any leftovers in a sealed container on your counter for up to 2 days. Want them to last longer? Pop them in the fridge for up to 4 days. To get that fresh-baked feel again, warm them at 300°F for 5-7 minutes.
- Freezing: You can toss these in the freezer for up to 2 months. When you're ready to eat them, let them thaw in the fridge overnight and warm them in the oven for a few minutes before enjoying.
Tips from Well-Known Chefs
- Try adding a tiny bit of freshly grated nutmeg to your batter - it's a secret weapon famous pastry maker Dominique Ansel swears by.
- Chef Alex Guarnaschelli says mixing white and brown sugars for your coating gives these a much deeper, more complex taste.
VARIATIONS
- Gluten-Free Option: Swap in gluten-free flour blend and nobody will know the difference.
- Vegan Option: Use plant milk and vegan butter for dairy-free treats everyone can enjoy.
- Spice Variations: Play with the spice levels - add extra cinnamon or throw in some nutmeg to make them your own.
- Chocolate Chip Add-Ins: Toss in some mini chocolate chips or chopped nuts for extra flavor and texture.
- Frosting Option: Try them with a simple sweet glaze drizzled over the top for something extra special.