Baked 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
Scale
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
