Pumpkin Donut Holes

Summer is over and Fall has officially begun. Yay for Fall. I love the crisp air, the coloured leaves, as well as all the flavours of fall —pumpkin, apple cider, squash, warm soups. Yummy.

It's my turn to host book club this month, so I decided to bake the girls some Fall treats. I chose pumpkin donut holes (aka. timbits). and some ginger cookies. Below is the recipe for the pumpkin donut holes —they're relatively easy and make for a fun and delicious Fall treat.


Here's what you'll need for the donut holes:

1 3/4 cup AP flour
2 tsp baking powder
1/2 tsp salt
3/4 tsp cinnamon
1/2 tsp nutmeg
3/4 tsp allspice
1/3 cup canola oil or melted butter
1/2 cup brown sugar
1 egg
1 tsp vanilla
3/4 cup canned pureed pumpkin
1/2 cup milk

Here's what you'll need for the coating:
4 Tbsp salted butter, melted
2/3 cup granulated sugar
2 Tbsp cinnamon

Preheat the oven to 350 degrees F. Grease a mini muffin tin or alternatively a normal size muffin tin. If you use a normal size muffin tin, it will simply result in larger donut holes (they will almost resemble a small muffin). 

In a large bowl, whisk together oil, brown sugar, egg, vanilla, pumpkin, and milk. Add the dry ingredients (AP flour, baking powder, salt, cinnamon, nutmeg, and allspice to the wet ingredients, and whisk until combined and smooth. 

Divide the batter evening among the muffin cups (this recipe makes 24 donut holes if using a mini muffin tray or 12 if using a regular muffin tray). Bake for 10-12 minutes or until a toothpick comes out clean. Again, if you're using the larger muffin tray, baking will take a few extra minutes.

While you're waiting for the donut holes to bake, melt the butter in a small bowl, and combine the granulated sugar and cinnamon in a separate bowl.

Once the donut holes are finished baking, let cool for 5 minutes. Once cooled, dip each donut hole in the melted butter, then in the cinnamon sugar to coat. 

Ta-da! Enjoy :)