Pumpkin Cream Cheese Donut Holes
Delicious miniature pumpkin cream cheese donut holes are baked instead of fried. A quick and easy pumpkin recipe that is perfect for fall.
When the leaves start turning shades of amber and gold, and there’s a crispness in the air, you know it’s time to embrace the flavors of fall. One of the most beloved autumn treats is the Pumpkin Cream Cheese Donut Hole. Imagine a warm, tender pumpkin donut hole filled with cream cheese goodness. These bite-sized delights are perfect for sharing with loved ones or indulging in as a cozy solo treat. Let’s dive into this delightful recipe!
What You’ll Need
- Pumpkin Poppers
- flour
- baking powder
- salt
- cinnamon
- nutmeg
- allspice
- cloves
- oil
- brown sugar
- egg
- vanilla
- pumpkin puree
- milk
- sugar
- butter
- cream cheese
- powdered sugar
- milk
Instructions
Mix The Donut Batter
The pumpkin donut holes are my pumpkin popper recipe which has been a family favorite for years. So I figured, why not try to jazz them up a bit with a filling. And pumpkin and cream cheese go hand in hand!
In a large bowl combine your dry ingredients: flour, baking powder, salt, ground cinnamon, ground nutmeg, allspice, and ground cloves. Whisk until it’s combined.
In a separate bowl combine your wet ingredients: pumpkin puree (I use canned pumpkin, not pumpkin pie filling), oil, brown sugar, egg, vanilla, and milk.
Add the dry ingredients to the wet ingredients and mix on low until combined.
Scoop the doughnut batter into the mini muffin pan and let it bake.
Make the cream cheese filling:
In a small bowl, whisk together the softened cream cheese, milk, and powdered sugar.
All creamy and ready to fill the donut holes when they cool.
Fill the donut holes:
Fill a piping container or bag with the cream cheese mixture. Squeeze a small amount of cream cheese into each mini muffin (donut hole).
You’re just adding about 1/2 teaspoon of the filling to each donut hole.
Serve and enjoy:
Once they are filled they are ready to eat. Enjoy these delectable Pumpkin Cream Cheese Donut Holes with a hot cup of coffee or tea, or my personal favorite, an iced chai.
My Favorite Donut Hole Products
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If you want you can coat with a cinnamon sugar coating. That’s how I finish my original pumpkin poppers. You roll the pumpkin spice donut holes in melted butter then sprinkle with the cinnamon sugar mixture.
Pumpkin Cream Cheese Donut Holes
Equipment
- mini muffin pan
- mixer
- frosting bag or container
Ingredients
Pumpkin Donut Holes
- 1¾ cup all purpose flour
- 2 tsp baking powder
- ½ tsp salt
- ½ tsp ground cinnamon
- ½ tsp ground nutmeg
- ½ tsp allspice
- ⅛ tsp ground cloves
- ⅓ cup oil canola or vegetable oil or exchange for melted butter
- ½ cup brown sugar
- 1 large egg
- 1 tsp vanilla extract
- ¾ cup canned pumpkin puree not pumpkin pie filling
- ½ cup milk
Cream Cheese Filling
- 4 ounces cream cheese softened
- ⅛ cup milk
- ⅛ cup powdered sugar sifted
Instructions
Pumpkin Donut Holes
- Preheat your oven to 350 and spray your muffin pans with nonstick spray or melted butter.
- Combine all the dry ingredients in one bowl and whisk till combined. (Flour, baking powder, salt, and spices)
- In a mixing bowl, combine the oil, brown sugar, egg, vanilla, pumpkin, and milk. Mix on low until combined.
- Slowly add the dry ingredients into the wet and mix till it’s just combined (you don’t want to over mix).
- Fill your mini muffin tin until almost full.
- Bake for 10-12 minutes.
- Remove from oven and let cool at least 30 minutes before moving on to filling the donut holes.
Cream Cheese Filling
- In your mixer bowl add the softened cream cheese, milk, and powdered sugar.
- Mix on medium speed for 2 minutes until smooth and creamy.
- Once the donut holes have cooled at least 30 minutes use a butter knife to go around the edges and pop them out.
- Fill your frosting bag or container with cream cheese filling.
- Gently insert the tip into the donut hole and slowly squeeze about ½ teaspoon of the cream cheese filling into the donut hole.
- Repeat until you've filled all your donut holes.
