Little puffs of Fall that are perfect for breakfast or dessert, a family favorite – beloved Pumpkin Donut Holes. We served ours for dessert with some pumpkin ice cream and it was the best combination!
An Ode to Pumpkin, or more importantly Pumpkin Donut Puffs
Autumn is my most favorite time of year. The cool crisp air, the smell of fire pits and bonfires, the changing leaves and the crunch beneath my feet when I walk. But more than all of those things, I love the foods that seem to be associated with this time of year.
More importantly … Pumpkin. Yes… pumpkin. That little odd shaped vegetable that makes my life worth living because it’s just amazing – it’s good savory (in Pumpkin Ravioli) and it’s good sweet (in Pumpkin Pie Pancakes).
Pumpkin is quite possibly my favorite flavor. It’s hard, because really it ties with gingerbread and that’s still a couple months away. But for right now, we’re focusing on pumpkin.
I have loads of pumpkin recipes on my blog, but despite having them, I can always think of something new to make.
These little donut puffs were originally made with Cinnamon and Sugar and are to die for that way, but add the pumpkin and some pumpkin pie spice and you are talking about pure heaven in a little puff.
Why do I call them puff’s? Because when they bake up, they bake up into more of a puff than an actual muffin shape (which you can see in the photos).
Pumpkin Donuts are awesome, Pumpkin Donut Puffs are even better. Mostly because they are pretty much bite size and you can eat more than one and not feel guilty because they are small. That’s how that works, right?
But enough about the pumpkins. Let’s talk about this week’s theme. It’s the Color Orange. Which is not my favorite color. Not at all.
But since part of the thing I love about this time of year is the changing leaves, it gets a special place next to red and yellow in the color of the leaves as they change.
I love driving down the road day after day and seeing the leaves all changing.
Are the leaves changing at your house yet? They are here.
It’s just starting, but it’s happening. Can’t wait to get some pictures soon. Always such a reflective time of year.
Alright, back to those little donut puffs.
Pumpkin Donut Puffs are seriously like having dessert for breakfast.
Also, if you think these little pumpkins are adorable, click the photo to go check out the recipe!
Sunrise (Breakfast and Brunch)
Erin from Dinners Dishes and Desserts is baking up some Pumpkin Chocolate Chip Muffins
Heather from Girlichef is bringing Pumpkin Doughnuts with Spiced Buttermilk Glaze
Nicole from Daily Dish Recipes is making Pumpkin Donut Puffs
Patti from Comfy Cuisine is bringing Classic Orange Marmalade
Sunithi from Sue’s Nutrition Buzz is making Spiced Pumpkin Ricotta Muffins with Craisins and Walnuts
Wendy from The Weekend Gourmet is cooking up some Pumpkin Maple Oatmeal
High Noon (Soups, Salads and Sandwiches)
Renee from Magnolia Days is serving up some Butternut Squash Soup
Beate from Galactopdx is bringing her Carrot Ginger Soup
Jen from Juanita’s Cocina is making some Curried Sweet Potato Salad With Cranberries and Pecans
Megan from I Run For Wine is making Skinny Roasted Butternut Squash and Italian Sausage Soup
Sarah from What Smells So Good is filling our bowls with some Spicy Sweet Potato and Coconut Soup
Alice from Hip Foodie Mom is coming with her Roasted Carrot and Red Quinoa Salad
Susan from The Wimpy Vegetarian is making Cider – Spiced Sweet Potato Soup
Tora from Tora’s Real Food is bringing Butternut Squash and Tomato Soup
Kim from Cravings of a Lunatic is whipping up some Mandarin Chicken Salad
Sunset (Dinner and Main Dishes)
Shelia from Pippis In The Kitchen Again is serving her Roasted Squash and Ricotta with Honey
Patsy from Famfriendsfood is bringing her Carrot Souffle
Tammi from Momma’s Meals is making Hearty Pork Stew
Soni from Soni’s Food For Thought is cooking up some Rigatoni with Pumpkin Ricotta Sauce
Brandie from Home Cooking Memories is sharing a DIY Baked Sweet Potato Bar
Amber from Mama’s Blissful Bites is bringing Rice and Fig Stuffed Mini Pumpkins
By The Bonfire (Sweets, Snacks and Sips)
Carla from Chocolate Moosey is making Pumpkin Tiramisu with Pumpkin Butter Caramel Sauce
Heather from Hezzi D’s Books and Cooks is offering up some Pumpkin Cake Truffles
Shelia from Cooking Underwriter is bringing Sweet Potato Bacon Beet Salsa
Anne from Webicurean is making some Drunken Pumpkin Bread
Karen from In The Kitchen With KP is making Oven Baked Sweet Potato Chips
Leslie La Cocina De Leslie is making Sweet Potato Atole
Seet Fei from My Trials in The Kitchen is bringing Sweet Potatoes Mini Balls
Tara from Noshing With The Nolands is bringing Oranges En Suprise
Susan from The Girl in The Red Kitchen is making Pumpkin Chocolate Chip Scone with Pumpkin Glaze
Brie from Brie’s Bites is bringing Peanut Butter Pumpkin Bites
Conni from Mrs. Mama Hen is making Orange Glazed Poundcake
Cindy from Cindy’s Recipes and Writings is baking up a Vegan Pumpkin Orange Cake
Brenda from Meal Planning Magic is whipping up some Creamy Pumpkin Dip
Laura from Family Spice is making some Unprocessed and Gluten Free Pumpkin Bread
Kathya from Basic and Delicious is baking up Butternut Squash and Carrot Bread
Liz from That Skinny Chick Can Bake is serving up Pumpkin Roll with Cream Cheese Filling
Katie from She Like Ruffles, He Likes Truffles is bringing Pumpkin Harvest Cookies
Angie from Big Bear’s Wife is bringing Orange Soda Pumpkin Patch Cupcakes
Katy from Happy Baking Days is bringing Carrot Cake with Orange Glaze
That’s fifty nine awesome dishes this week!
Recipe for Pumpkin Donut Puffs
Pumpkin Donut Puffs
- 1 ¾ cup all-purpose flour
- 2 tsp. baking powder
- ½ tsp. salt
- 1 Tablespoon of Pumpkin Pie Spice
- ½ cup vegetable oil
- ½ cup brown sugar
- 1 egg
- 1 tsp. vanilla extract
- ¾ cup pumpkin
- ½ cup milk
For Pumpkin Pie Spice coating
- 1 stick butter melted
- ¾ cup of sugar
- 2 Tablespoons Pumpkin Pie Spice
- Preheat oven to 350 F and spray mini muffin tins with non-stick cooking spray.
- Combine the first four dry ingredients in a bowl and whisk.
- In a separate bowl, mix the oil, brown sugar, one egg, the vanilla, the pumpkin and the milk.
- Pour the liquid into the dry ingredients and blend until combined. Don’t over mix.
- Fill a mini muffin tin up with batter almost to the top of each cup. Bake for about 10 minutes or until a toothpick comes out clean.
- For the Pumpkin Pie Spice CoatingMelt the stick of butter in a small bowl.
- In another small bowl, mix the sugar and the pumpkin pie spice.
- After the donut puffs have cooled and you can handle them, dip them first in the melted butter and then roll them in the pumpkin pie sugar mixture.
- Place on waxed paper or cooling racks to finish cooling.
- And be sure and pop a warm one into your mouth to test to make sure they are okay for the rest of the family to eat.