5-Ingredient Baked Pumpkin Donut Holes: Irresistible Fall Magic

Oh my gosh, you have to try these pumpkin donut holes! They’re my absolute favorite fall treat – so simple with just five ingredients, but packed with that cozy pumpkin spice flavor we all crave when the leaves start turning. I’ve been making them every October since my college days when I needed something quick for study groups (and let’s be honest, to impress my roommates).

The best part? No deep frying mess – just mix, scoop, and bake! These little bites come out perfectly tender every time, with that irresistible pumpkin aroma filling your kitchen. Trust me, once you try them warm from the oven with a dusting of powdered sugar, you’ll understand why this recipe has been my go-to for years.

Why You’ll Love These 5-Ingredient Baked Pumpkin Donut Holes

Listen, I know you’re busy—we all are—which is exactly why these pumpkin donut holes are my ultimate fall lifesaver. Here’s why they never fail me (and won’t fail you either!):

• Seriously easy: Five ingredients you probably have right now, one bowl, and zero fancy equipment (goodbye, donut pan!)
• No frying drama: Bake them like muffins—no hot oil splatters or lingering grease smells
• That cozy pumpkin spice magic: Just the right balance of warm spices to make your kitchen smell like autumn heaven
• Perfect for last-minute cravings: From pantry to plate in under 30 minutes when the pumpkin spice latte just isn’t enough

These little guys have saved me from so many “I need a fall treat NOW” emergencies—PTO breakfasts, unexpected guests, even that time I promised my kid’s class snacks and totally forgot. They never disappoint!

Ingredients for 5-Ingredient Baked Pumpkin Donut Holes

Here’s the beautiful simplicity of this recipe – just five pantry staples transform into pumpkin-spiced magic! I always double-check my ingredients before starting because, well…I’ve definitely grabbed baking soda instead of powder before (oops!). Here’s what you’ll need:

• 1 cup pumpkin puree – canned or fresh, but make sure it’s puree, not pie filling!
• 1/2 cup granulated sugar – I sometimes use brown sugar for extra warmth
• 1 1/2 cups all-purpose flour – spooned and leveled, not packed
• 2 tsp pumpkin pie spice – or make your own blend if you’re feeling fancy
• 1/2 tsp baking powder – the tiny lift that makes them perfectly puffy

See? Nothing weird or hard-to-find. Just real ingredients that come together in the most delicious way!

How to Make 5-Ingredient Baked Pumpkin Donut Holes

Okay, let’s get baking! I promise this is so easy you could do it half-asleep (not that I’ve tested that theory…ahem). Here’s my foolproof method for perfect pumpkin donut holes every single time.

Step 1: Preheat and Prepare

First things first – crank that oven to 350°F (175°C). While it’s heating up, grab your mini muffin tin and give it a good greasing. I use butter or nonstick spray, getting into every little nook because no one likes stuck donut holes! Pro tip: If you’re using silicone molds, you can skip the greasing – they pop right out.

Step 2: Mix the Dough

Now for the fun part! Dump all five ingredients into a mixing bowl – yes, all at once, how easy is that? Use a wooden spoon or spatula to stir until just combined. The batter should look like thick cake batter – not too runny, not too stiff. Don’t overmix! A few small flour streaks are totally fine; they’ll disappear during baking.

Step 3: Bake to Perfection

Use a cookie scoop or two spoons to portion the batter into your prepared tin, filling each cup about 3/4 full. Slide them into the oven and set your timer for 12 minutes. Peek at the 12-minute mark – you want them golden with slightly cracked tops. They might need up to 15 minutes depending on your oven. They’re done when they spring back lightly when touched. Let them cool in the pan for 5 minutes before transferring to a rack – this patience prevents crumbly disasters!

Tips for Perfect 5-Ingredient Baked Pumpkin Donut Holes

After making these dozens of times (okay, maybe hundreds), I’ve picked up some tricks that make all the difference:

• Watch the clock! Even one minute too long in the oven can turn them from moist to dry. Set multiple timers if you’re as forgetful as I am.
• The powdered sugar shower: Wait until they’re completely cool before dusting, or you’ll get a weird glaze instead of that pretty snowy look.
• Scoop smart: A #60 cookie scoop (about 1 tablespoon) gives the perfect bite-sized portions – no sticky fingers from rolling dough!
• Spice it up: Add an extra pinch of cinnamon right after baking for an aromatic punch that’ll make everyone ask for your secret.

Trust me, these little tweaks take them from good to “Oh wow, can I have the recipe?” good!

Ingredient Substitutions & Notes

Don’t stress if you’re missing something – this recipe is wonderfully flexible! Here are my tried-and-true swaps:

• Pumpkin puree: Homemade works great (just drain excess liquid), but canned is my weekday hero. Avoid pumpkin pie filling – it’s presweetened and will throw off the flavor.
• Pumpkin pie spice: No jar? Mix 1 tsp cinnamon + 1/4 tsp each nutmeg, ginger, and allspice. Clove lovers can add a pinch!
• Flour: For gluten-free, I’ve had success with 1:1 GF flour blends (add 1 tbsp extra pumpkin).

Remember: Baking powder loses potency over time – if yours is older than 6 months, grab fresh for best rise!

Serving Suggestions for 5-Ingredient Baked Pumpkin Donut Holes

Oh, the possibilities! These pumpkin donut holes shine brightest when served warm with my favorite autumn drinks. A steaming mug of spiced apple cider turns them into a cozy afternoon treat, while dunking them in pumpkin spice lattes? Absolute heaven. For parties, arrange them on a wooden board with small bowls of cinnamon sugar and melted chocolate for dipping – watch them disappear!

Storage & Reheating

Here’s the scoop on keeping these pumpkin donut holes tasting fresh (because let’s be real, you’ll want to make extras!). Pop them in an airtight container at room temperature – they’ll stay delicious for about 3 days. If they last that long (wink!). For a warm, just-baked feel, microwave for 10-15 seconds before serving. That cozy pumpkin spice aroma comes right back!

Nutritional Information

Here’s the skinny on these pumpkin donut holes – each little bite comes in at about 60 calories! Remember, these values are estimates and can vary based on your specific ingredients. The full nutrition breakdown per donut hole:

• Calories: 60
• Sugar: 4g
• Fat: 0.2g
• Carbs: 13g
• Protein: 1g

Not too shabby for such a delicious fall treat, right?

FAQs About 5-Ingredient Baked Pumpkin Donut Holes

Can I freeze these pumpkin donut holes?
Absolutely! These freeze like a dream. Just cool them completely, then pop them in a freezer bag with parchment between layers. They’ll keep for up to 3 months. To serve, thaw at room temperature or give them a quick 10-second zap in the microwave – tastes just like fresh!

Why aren’t my donut holes rising properly?
Check your baking powder first – if it’s old, it won’t give that nice lift. Also, don’t overmix the batter! Stir just until combined – those little air pockets help them puff up beautifully in the oven.

Can I make these into regular donuts?
You bet! The batter works great in a donut pan too. Just pipe or spoon it in, bake at the same temperature for about 10-12 minutes. They’ll have that classic donut shape while keeping all that delicious pumpkin flavor.

What’s the best way to get powdered sugar to stick?
Wait until they’re completely cool (I know, torture!), then dust lightly. If you’re impatient like me, a quick spritz of water from a spray bottle helps the sugar cling without making them soggy.

Share Your Results

I’d love to hear how your pumpkin donut holes turn out! Did you add any fun twists? Snap a photo and tag me – nothing makes me happier than seeing your kitchen successes. Happy baking, friends!

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