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!

Pumpkin Donut Holes
Pumpkin Donut Puffs

Why Should You Make These?

  • These are so easy to make, and are especially full of flavor.
  • They are easy to source ingredients and you probably have most of it on hand already.
  • They taste like fall… plus your house will smell great as they bake as a bonus!
Pumpkin Donut Puffs
Pumpkin Donut Puffs

If you love pumpkin as much as we do, you should also try our awesome savory Pumpkin Ravioli or our deliciously sweet morning treat, Pumpkin Pie Pancakes!

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.

Pumpkin is quite possibly my favorite flavor. It’s hard, because really it ties with gingerbread and that’s still a month or so away.

But for right now, we’re focusing on pumpkin. Specifically these little delicious pumpkin donut puffs.

pumpkin donut puffs
pumpkin donut puffs

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These little donut puffs were originally made with Cinnamon and Sugar and are to die for that way, but add the pumpkin and some pumpkin pie spice and you are talking about pure heaven in a little puff.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!

Peanut Butter Pumpkins

More Delicious Pumpkin Recipes

Recipe for Pumpkin Donut Puffs

Pumpkin Donut Puffs

Nicole Cook
Little puffs of Fall that are perfect for breakfast or dessert. We served ours for dessert with some pumpkin ice cream and it was the best combination!
5 from 6 votes
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Breads-Muffins
Cuisine American
Servings 24 Puffs

Ingredients
  

  • 1 ¾ cup all-purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoons salt
  • 1 Tablespoons of Pumpkin Pie Spice
  • ½ cup vegetable oil
  • ½ cup brown sugar
  • 1 egg
  • 1 teaspoons vanilla extract
  • ¾ cup pumpkin
  • ½ cup milk

For Pumpkin Pie Spice coating

  • 1 stick butter melted
  • ¾ cup granulated sugar
  • 2 Tablespoons Pumpkin Pie Spice

Instructions
 

  • 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.
Tried this recipe?Please leave us a rating and then share a photo on Pinterest or Instagram and tag us @dailydishrecipes or #dailydishrecipes — we can’t wait to see what you’ve made!

Share this Recipe!

Similar Posts

69 Comments

  1. These look amazing! I wish I had a big pile of them right now! Thank you so much for joining in this week – its been so much fun!

    1. We’re probably going to need more time than that, even. Wish we lived closer to each other, because I have a feeling we’d be cooking all the time. 🙂
      Love you girl – your Sweet Potato Salad has had me drooling all day today!

  2. Ok, I love you. Why? Because 1 – no frying! and 2 – no buying a specialty doughnut pan! Can you tell I’m excited 😀 I wish I was at my place right now where I have pumpkin so I can make these for dinner I mean snack 😉

    1. Well, thank you. I’m like you too – I don’t want a special pan and I really don’t want them fried. These of course are obviously more like cake donuts and could maybe even be stretched to call them muffins but they don’t bake up in a normal muffin shape. Therefor, I call them puffs. Love you with your dinner, I’d totally eat these for dinner… I mean snack :p

  3. Nicole, I just ate breakfast but my stomach is growling in hunger just staring at your gorgeous photos. I love that coating of sugar/pumpkin pie spice and your donut puffs look wonderfully most and light on the inside. I also love that these aren’t deep fried. This recipe is definitely on my must-bake list. And fall is my favourite season too. I chose the month of October to get married because I love fall so much!

  4. Oh I would absolutely love to have this for my breakfast!!So tasty with the pumpkin pie spice! I also love pumpkin and all the lovely fall foods 🙂

    1. They are indeed fantastic without the coating so yes, you should do that. I myself don’t adore tons of sugar so I made a handful of them without the sugar and goodness they were good. Thanks!

    1. Jamie, I love my mini muffin pan but I use it so infrequently so we are trying to make more “puff” like foods. haha I know there are things I can make and do with it, so that’s my mission. Thanks!!

    1. Ha Brandie, me too – and I got a tweet yesterday from someone telling me “enough with all the pumpkin”. My reply back was, “I’m only getting started…” haha Deal with it. It’s my favorite. Thanks Brandie!!

  5. I can just imagine how fluffy and tasty these are. They look amazing and I am so glad you shared during #SundaySupper.

  6. These are so cute and you don’t have to feel guilty about eating them. Unless you eat the whole batch in one sitting. Which I could do easily! nom nom nom

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.