Baked Pumpkin Donut Holes – Gluten Free Recipe
Introduction
These baked pumpkin donut holes are a delightful gluten-free treat perfect for autumn or any time you crave a cozy, spiced dessert. Soft on the inside with a cinnamon sugar coating, they’re easy to make and sure to satisfy your sweet tooth.
Ingredients
- 1.5 cups pumpkin puree (not pumpkin pie filling)
- 4 large eggs
- ¼ cup melted butter
- 1.5 cups granulated sugar (or sugar substitute)
- 1¾ cups gluten free all purpose flour
- 1.5 teaspoons baking powder
- 1.5 teaspoons pumpkin pie spice
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon kosher salt
- ½ teaspoon cornstarch
- ½ cup melted butter (for coating)
- 1 cup granulated sugar (for coating)
- 2–3 tablespoons ground cinnamon (for coating)
Instructions
- Step 1: Preheat the oven to 350°F and spray one 12-cup or two 24-cup donut hole pans (or mini muffin pans) with cooking spray.
- Step 2: In a medium bowl, whisk together the pumpkin puree, eggs, melted butter, and sugar until well combined.
- Step 3: In a larger bowl, mix the gluten free flour, baking powder, pumpkin pie spice, cinnamon, nutmeg, salt, and cornstarch.
- Step 4: Add the wet ingredients to the dry ingredients and stir until a thick, wet batter forms.
- Step 5: Using a medium ice cream scoop, portion the batter into the prepared pans, filling each cavity about halfway. This recipe makes around 25–30 donut holes, so you may need to bake in batches.
- Step 6: Bake on the middle rack for 15–17 minutes or until the donut holes are set and golden brown.
- Step 7: While the donuts bake, melt the ½ cup butter for coating and mix together the sugar and cinnamon in a bowl.
- Step 8: When done, carefully remove the donut holes from the pans, dip each one in the melted butter, then roll in the cinnamon sugar mixture.
- Step 9: Serve warm and enjoy your homemade pumpkin donut holes!
Tips & Variations
- You can substitute regular white flour if you don’t need a gluten-free option.
- To keep donut holes from getting soggy, don’t coat them until just before serving if storing leftovers.
- Mini muffin pans work well if you don’t have donut hole pans available.
- For extra flavor, try adding a splash of vanilla extract to the wet ingredients.
Storage
Store uncoated donut holes in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. Reheat gently in the microwave or oven before coating and serving to preserve their texture. Avoid coating before storage to prevent them from becoming soggy.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use canned pumpkin pie filling instead of pumpkin puree?
It’s best to use plain pumpkin puree rather than pumpkin pie filling, as the latter contains added sugars and spices that can alter the taste and texture of the donut holes.
Can I make these donut holes dairy-free?
Yes, you can substitute melted butter with a dairy-free alternative like coconut oil or a vegan butter substitute to make the recipe dairy-free.
PrintBaked Pumpkin Donut Holes – Gluten Free Recipe
These Baked Pumpkin Donut Holes are a delicious gluten-free treat perfect for fall. Featuring a moist pumpkin puree batter spiced with cinnamon, nutmeg, and pumpkin pie spice, these donut holes are baked to golden perfection, then coated in melted butter and cinnamon sugar for a sweet, cozy finish.
- Prep Time: 10 minutes
- Cook Time: 17 minutes
- Total Time: 27 minutes
- Yield: 25–30 donut holes 1x
- Category: Healthy Desserts
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Ingredients
Wet Ingredients
- 1.5 cups pumpkin puree (not pumpkin pie filling)
- 4 large eggs
- ¼ cup melted butter
- 1.5 cups granulated sugar (or sugar substitute)
Dry Ingredients
- 1¾ cups gluten free all purpose flour
- 1.5 teaspoons baking powder
- 1.5 teaspoons pumpkin pie spice
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon kosher salt
- ½ teaspoon cornstarch
For Coating the Donut Holes
- ½ cup melted butter
- 1 cup granulated sugar
- 2–3 tablespoons ground cinnamon
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and spray one 12-cup or two 24-cup donut hole pans or mini muffin pans with cooking spray to prevent sticking.
- Mix Wet Ingredients: In a medium bowl, whisk together pumpkin puree, eggs, melted butter, and granulated sugar until smooth and well combined.
- Combine Dry Ingredients: In a larger mixing bowl, sift together gluten-free all purpose flour, baking powder, pumpkin pie spice, ground cinnamon, ground nutmeg, kosher salt, and cornstarch.
- Form Batter: Pour the wet ingredients into the dry ingredients and gently mix until a thick, wet donut batter forms, ensuring even distribution of spices.
- Portion Batter: Use a medium-sized ice cream scoop to scoop the batter into the prepared donut hole or mini muffin pans, filling each cavity about halfway full. The recipe yields approximately 25-30 donut holes, so you may need to bake in batches.
- Bake: Place the pans on the middle rack of the oven and bake for 15-17 minutes, or until the donut holes are set and have a golden top.
- Prepare Coating: While baking, melt ½ cup of butter in a bowl and mix together 1 cup granulated sugar with 2-3 tablespoons ground cinnamon in another bowl.
- Coat Donut Holes: Once baked, carefully remove the donut holes from the pans. Dip each donut hole into the melted butter and then roll it in the cinnamon sugar mixture to coat evenly.
- Serve: Serve immediately for the best texture and flavor. Enjoy your warm, freshly baked pumpkin donut holes!
Notes
- You can substitute regular white flour if gluten-free is not required.
- For storing, avoid coating donut holes until ready to serve to prevent sogginess.
- Both donut hole pans and mini muffin pans work well for baking.
- This recipe makes about 25-30 donut holes depending on scoop size.
Keywords: Pumpkin donut holes, gluten free pumpkin donuts, baked pumpkin donuts, cinnamon sugar donut holes, healthy pumpkin desserts, fall recipes
