Description
Delightful pumpkin donut holes paired with a creamy dip, perfect for fall gatherings.
Ingredients
Scale
- ¼ cup butter, melted
- 1 cup brown sugar
- 1 large egg
- 1 tsp vanilla extract
- ½ cup buttermilk
- ¾ cup pumpkin puree
- 2 cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- 1 tsp salt
- 2 tsp pumpkin pie spice
- ½ cup butter, melted (for rolling)
- ½ cup sugar (for rolling)
- 2 tsp cinnamon (for rolling)
- 4 oz cream cheese, softened (for dip)
- 1 cup powdered sugar (for dip)
- 1 tsp vanilla extract (for dip)
- 4–6 tbsp milk (for dip)
Instructions
- Preheat your oven to 350°F (175°C) and grease your mini muffin tin.
- In a large mixing bowl, combine the melted butter, brown sugar, egg, vanilla extract, buttermilk, and pumpkin puree. Mix until smooth.
- In another bowl, whisk together the flour, baking powder, baking soda, salt, and pumpkin pie spice.
- Gradually combine the wet and dry ingredients and mix just until incorporated.
- Scoop the batter into the mini muffin tin, filling each cup about ¾ full. Bake for 10 to 12 minutes.
- Let the donut holes cool slightly, then dip in melted butter and roll in a cinnamon-sugar mixture.
- For the cream cheese dip, beat together cream cheese, powdered sugar, vanilla extract, and milk until smooth.
Notes
Store leftover donut holes in an airtight container for up to 3 days at room temperature or up to a week in the refrigerator.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 2 donut holes
- Calories: 250
- Sugar: 15g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg