These soft, fluffy Pampoen Donut Holtes, baked in a mini-muffin pan, are your healthier fall treats packed with pumpkin pie spices flavors. Plus, these pumpkin donut holes are made with just 5 ingredients and ready in minder as 30 minute.
I love making the simplest possible donut holes, like I did for my 2-bestanddeel piesang-donutgate, Lugbraaier Donutgate, of Soetpatat-donuts. My base recipe is super simple and makes truly soft and fluffy donut holes in less than 30 minutes. But for fall, I wanted to make one with pumpkin and pumpkin spices.
I had to adapt the recipe quite a bit to accommodate the moisture of pumpkin puree, but trust me here, this is well worth it! These pumpkin donut holes are perfect! Don’t take it from me! I know they’re so good because they were all gone within a few hours of putting them on the benchtop!
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Pampoen Donut Holtes
Bestanddele
- 1 ½ koppie Bruismeel - (aantekening 1)
- ¼ koppie Sagte-geur olyfolie - (aantekening 2)
- 1 ⅓ koppie Pampoenpuree - ingemaakte, nie pampoenpasteivulsel nie
- 1 teelepel Pampoenspeserye
- ¼ koppie Brown Sugar - (aantekening 3)
Om te bedek
- ½ koppie Ongeraffineerde Rietsuiker
- 2 teelepels Pampoenpastei Speserye
- 3 eetlepels Klapperolie - gesmelte
instruksies
- Preheat the oven to 350 °F (180 °C). Oil generously two 12-hole mini muffin pans with cooking oil. This recipe makes about 16 donut holes, so you don't have to oil all of them.
- In a mixing bowl, stir oil, pumpkin puree, pumpkin spices, brown sugar, and self-rising flour until it forms a sticky muffin batter.
- Use a small cookie dough scoop to fill each muffin hole.
- Bake the donut holes for 13-15 minutes at 350 °F (180 °C) until golden brown and a toothpick inserted in the center comes out clean.
- Draai die pan onderstebo op 'n afkoelrak en laat hulle vir 'n paar minute afkoel.
- Meanwhile, melt some coconut oil in a small mixing bowl in the microwave in 30-second bursts.
- In 'n klein bakkie, roer suiker en pampoenspeserye.
- Use a pastry brush to brush each muffin donut hole and immediately roll it into the pumpkin spice sugar.
Notes
Voeding
Bestanddele en vervangings
- Bruismeel – If unavailable, mix 1 1/2 cups of all-purpose flour with 2 1/4 teaspoons of baking powder (and optionally 3/8 teaspoon of salt). For a gluten-free option, use my glutenvrye omskakelaar, maar moenie die bakpoeier vergeet nie.
- Olie – Can be any oil like light olive oil, almond oil, melted coconut oil, or any neutral-flavored oil.
- Pampoenpuree – Use canned pumpkin puree, not pumpkin pie filling. Homemade puree can be used if well-drained.
- Pampoenspeserye – Use store-bought or make your own blend with cinnamon, ginger, nutmeg, and cloves.
- Brown Sugar – Light or dark brown sugar works. Coconut sugar is a good alternative for a less refined option.
- Suiker (for coating) – Regular granulated sugar or coconut sugar can be used.
- Klapperolie (for coating) – Can be replaced with melted vegan butter or any neutral oil.
How to Make Pumpkin Donut Holes
This recipe is really easy to follow with my recipe card further down, but I’ve included just below a few pictures of crucial steps.
Combine all the pumpkin donut hole batter ingredients in a mixing bowl.
Stir until the batter becomes sticky and uniform.
Place dough balls in 16 holes of oiled 2 mini-muffin pans.
Bake them in the oven for 13-15 minutes at 350 °F (180 °C).
Flavor and Texture Variations
- For extra texture, add a handful of finely chopped pecans or walnuts to the batter. Experiment with different spice blends, such as chai spice or apple pie spice, for variety.
- For a more decadent treat, dip cooled donut holes in melted vegan chocolate before rolling in the spiced sugar.
- If you prefer a less sweet version, reduce the sugar in the batter and skip the sugar coating, opting for a light dusting of powdered sugar instead.
Carine se Wenke
- Ensure your pumpkin puree is at room temperature before mixing for a smoother batter.
- For stronger pumpkin flavor, reduce the pumpkin puree by simmering it in a saucepan for about 5 minutes before using.
- Try a cream cheese glaze instead of sugar coating: mix softened vegan cream cheese with powdered sugar and a splash of plant-based milk.
- These donut holes freeze well. Make a double batch and store some for later. To reheat frozen donut holes, microwave for 10-15 seconds or warm in a low oven until heated through.
- To ensure even baking, rotate the pan halfway through the baking time, especially if your oven has hot spots.
I made these with GF flour and used converter but I think I put too much flour and not enough baking powder & ACV as the inside wasn’t fully candy, sort of soft, but very tasty. I’ll try again. I’m baking these in my Baby Cakes cake pop maker about 10 to 13 minutes. I’ll give second review after I try again.
Thanks for baking with me! I think the issue with the dough not baking in the middle is the Baby Cakes cake pop maker. Because that appliance is designed to trap moisture, it essentially steams the dough rather than baking it. When you use an oven or air fryer, the drier, circulating heat allows the surface to evaporate moisture and the center to cook through properly. In the cake pop maker, the moisture is trapped, which is why the center stays dense and raw. I will rather bake the recipe as per written, in the oven, to see if they turn out better.
Is the sugar amt / in nutrition info less if you don’t roll the. In the coating ?
Recently diagnosed diabetic do live this recipe but thinking better fir me if I don t roll them .. or all of them
Absolutely, I would recommend you make the recipe with a zero carb crystal sweetener like erythritol/monk fruit blend.
What is in your Gluten free option
As mentioned in the note, use the glutenvrye omskakelingsgids to convert the recipe gluten-free.
Can you use something else besides mini muffin pan like a cookie sheet or large muffin pan?
They will spread too much on a cookie sheet. If you use a large muffin pan, you will make half of the amount and because they will be larger, they won’t be as soft and fluffy.
have you tried using almond flour?? I’m on keto
It won’t work here, but you can try my pumpkin bites recipe using sugar-free syrup.
If using all purpose flour, how much baking powder or baking soda would I use? Thanks!
1 cup of self-rising flour equivalent to 1 cup all-purpose flour + 1 1/2 teaspoon baking powder.
Just came out of the oven. They are so light and fluffy. Really delicious. Love this recipe cause it doesn’t get any easier. Thank You!!
Hi there, thanks for the recipe.. want to make this for a group.. can I make these the night before and will it still keep its texture? Thanks!
Absolutely, they last 4 days in an airtight container
Hi can you use cake
Flour? Mine came out pretty dense was hoping to make it lighter
You need self-rising flour for this recipe, which is flour with incorporated baking powder. That’s the baking powder in the flour that makes the pumpkin donut holes fluffy
Just curious what brand pumpkin do you buy ? Here there is Libby’s at 15 oz which is about 1 3/4 c .. so there is a bit of waste . Thoughts?
I use Libby’s pumpkin puree. Once open, you can keep it for several days in the fridge and use it with one of my (many) pampoen resepte.