Baked Pumpkin Donut Holes with Freshly Milled Flour

There’s something genuinely satisfying about biting into a warm, fluffy pumpkin donut hole that’s subtly sweet and packed with a touch of spice. Now, imagine that same delightful treat made with freshly milled flour, giving it a rustic texture and a flavor you simply won’t find with store-bought alternatives. This recipe is perfect for those cozy mornings or spontaneous afternoon treats when you want a little pumpkin magic without any fuss. You might even find yourself distracted by its inviting aroma while you wait for them to cool—trust me, it’s worth the temptation.

Course Dessert

Cuisine American

Keyword pumpkin donut holes

Prep Time 10

Cook Time 8

Total Time 18

Servings donut holes

Calories 51kcal

Ingredients

Pumpkin Batter:

1 cup freshly milled soft white wheat flour finely milled (115 grams)
½ teaspoon cinnamon
1 teaspoon baking powder
1 teaspoon pumpkin pie spice
½ teaspoon salt
½ cup pumpkin puree 120 grams
2 eggs
3 tablespoons maple syrup
1 teaspoon vanilla

Glaze:

1 tablespoon melted butter
1 tablespoon maple syrup
1 tablespoon milk

Instructions

Preheat the oven to 350 degrees F. and grease a mini muffin pan.
In a large bowl, whisk together all of the ingredients for the pumpkin batter until well combined.
Fill up the muffin pan with the batter.
Bake for 8-10 minutes.
Prepare the glaze by whisking together all of the ingredients.
Let the donut holes cool for 10-20 minutes, then dip the tops of the donut holes into the glaze.

Nutrition