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.
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.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days.