If you’re looking for a fall treat that hits every note of cozy comfort, look no further than these Nutella Stuffed Pumpkin Donut Holes. Imagine tender, warmly spiced pumpkin donut holes baked to soft perfection and filled with a gooey pocket of Nutella inside each bite. The cinnamon sugar coating takes every mouthful over the top. Whether you need an irresistible breakfast, a festive dessert, or a crowd-pleasing snack, these little guys are guaranteed to disappear fast from any table!
Ingredients You’ll Need
The magic of Nutella Stuffed Pumpkin Donut Holes comes from an array of simple but thoughtfully combined ingredients. Each one brings a burst of flavor, texture, or coziness, working together to create donut holes so scrumptious you’ll be making them on repeat all season long.
- All-purpose flour: The core ingredient that forms the structure of your donut holes for that perfect, cakey crumb.
- Baking powder: Gives the donut holes their lovely rise and soft texture.
- Baking soda: Works with the acid in the pumpkin to add tenderness and lift.
- Salt: Just a touch to balance the sweetness and enhance all the other flavors.
- Ground cinnamon: Delivers that irresistible warmth and autumn aroma everyone craves.
- Ground nutmeg: Adds a subtle spicy depth to the flavor profile.
- Ground ginger: Brightens up the spice blend with a zippy finish.
- Ground cloves: Packs a quiet punch and rounds out the spice mix beautifully.
- Canned pumpkin purée: The star of the show, giving the donut holes moisture, color, and unmistakable pumpkin flavor.
- Brown sugar (packed): Infuses a rich, molasses sweetness to complement the pumpkin and spices.
- Granulated sugar: Sweetens the batter and is also used for the finishing cinnamon sugar coating.
- Vegetable oil: Keeps everything moist and fluffy without overpowering the other flavors.
- Large egg: Binds the ingredients together and contributes gorgeous texture.
- Vanilla extract: A dash goes a long way to round out the flavor and tie it all together.
- Nutella (chilled and firm): Chilled Nutella holds its shape for perfect little molten centers in your donut holes.
- Unsalted butter (melted): Helps the cinnamon sugar stick like a dream while adding a luscious, buttery finish.
- Granulated sugar (for coating): Essential for that sweet, crunchy exterior.
- Cinnamon (for coating): Adds the final dusting of warm flavor to each donut hole.
How to Make Nutella Stuffed Pumpkin Donut Holes
Step 1: Prepare Your Equipment
Start by preheating your oven to 350°F (175°C) and greasing a mini muffin tin. This ensures the donut holes pop right out tender and intact. Lining up your kitchen tools in advance makes the whole process a breeze.
Step 2: Combine the Dry Ingredients
In a medium bowl, whisk together your flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves. This spice medley gives Nutella Stuffed Pumpkin Donut Holes their comforting autumn glow and distinctive taste. Whisking evenly distributes the leaveners and seasonings for a uniform crumb.
Step 3: Mix the Wet Ingredients
Grab a large mixing bowl and whisk together the pumpkin purée, brown sugar, granulated sugar, vegetable oil, egg, and vanilla extract until everything is beautifully smooth and blended. The wet mixture should be glossy and velvety, promising moisture and rich flavor in every bite.
Step 4: Combine Wet and Dry Mixtures
Pour the dry ingredients into the wet, mixing just until you no longer see dry flour. Be careful not to overmix; stopping at the right moment keeps your Nutella Stuffed Pumpkin Donut Holes delightfully soft and tender.
Step 5: Fill and Stuff
Spoon the batter into each muffin cup, filling only halfway. Add about half a teaspoon of chilled Nutella right in the center of each cup—it should sit like a little island amid a sea of pumpkin batter. Cover the Nutella with another dollop of batter so it’s hidden and ready to surprise!
Step 6: Bake
Bake for 11 to 13 minutes or until the donut holes spring back gently when touched. Let them rest in the pan for 5 minutes, then transfer to a wire rack—this short cooling period allows the structure to set, making them easier to handle for the next delicious step.
Step 7: Cinnamon Sugar Coating
Mix the cinnamon and sugar for your coating in a small bowl. While the donut holes are still a tad warm, dip each one in melted butter (hello, decadence!) then roll in the cinnamon-sugar blend until every inch glistens with spicy sweetness. The result? Pure donut hole bliss.
How to Serve Nutella Stuffed Pumpkin Donut Holes
Garnishes
For an extra flourish, dust the tops of your donut holes with a touch of powdered sugar or add a drizzle of melted Nutella for even more chocolatey goodness. A sprinkle of finely chopped roasted hazelnuts brings out the Nutella flavor and adds irresistible crunch.
Side Dishes
Serve a platter of Nutella Stuffed Pumpkin Donut Holes with autumn fruits like sliced apples or fresh pears for a festive brunch. For an afternoon treat, they’re wonderful alongside a steaming mug of chai latte, hot chocolate, or freshly brewed coffee. They even pair unexpectedly well with a scoop of creamy vanilla ice cream!
Creative Ways to Present
Try threading donut holes onto festive skewers for a playful party platter or stacking them into a “pumpkin patch” pyramid on a rustic wooden board. For a special occasion, box them up as edible gifts—they make a perfect hostess offering or sweet surprise for friends and family.
Make Ahead and Storage
Storing Leftovers
Store any leftover Nutella Stuffed Pumpkin Donut Holes in an airtight container at room temperature for up to 2 days. Their texture will stay soft and delightful, though they’re definitely best enjoyed the first day when the centers are extra gooey and the coating is fresh.
Freezing
To freeze, let the donut holes cool completely and skip the cinnamon-sugar coating. Arrange on a parchment-lined tray, freeze until solid, then transfer to a freezer-safe container. Coat with butter and cinnamon sugar only after reheating for that just-baked finish.
Reheating
For best results, reheat Nutella Stuffed Pumpkin Donut Holes in a 300°F oven for 5-7 minutes. This brings back that fresh-from-the-oven warmth without drying them out. If reheating from frozen, allow a few extra minutes and coat with cinnamon sugar after they’re warmed through.
FAQs
Can I use homemade pumpkin purée instead of canned?
Absolutely! Homemade pumpkin purée works beautifully in Nutella Stuffed Pumpkin Donut Holes. Just make sure it’s well-drained and thick to avoid extra moisture in the batter.
What’s the best way to make Nutella easy to stuff inside?
Chilling Nutella in small dollops on a lined baking sheet before using keeps it firm and easy to tuck into the batter. This trick helps you get perfect Nutella centers every time without a melty mess.
Can I make these donut holes gluten free?
Yes, you can substitute a 1:1 gluten free baking flour for the all-purpose flour. The texture may be slightly different, but the flavor will still be fantastic.
How do I keep the donut holes from sticking to the pan?
Make sure to grease your mini muffin tin thoroughly—or use a nonstick spray or even parchment mini muffin liners. This step helps you pop out each Nutella Stuffed Pumpkin Donut Hole with ease.
Can I double this recipe for a bigger crowd?
Definitely! The recipe scales up nicely, so go ahead and double the batch. You might have to bake in batches depending on your oven and muffin pans, but the results are worth it.
Final Thoughts
If you’ve been waiting for an excuse to try a new fall baking project, let these Nutella Stuffed Pumpkin Donut Holes be your delicious inspiration. There’s something truly special about the marriage of pumpkin spice, Nutella, and cinnamon sugar—and you’re just a few mixing bowls away from homemade magic. Happy baking, and don’t forget to share (or not)!
Print
Nutella Stuffed Pumpkin Donut Holes Recipe
- Total Time: 33 minutes
- Yield: 24 donut holes 1x
- Diet: Vegetarian
Description
Indulge in the irresistible combination of pumpkin and Nutella with these delightful baked donut holes. Perfect for a cozy fall treat or a sweet snack any time of year.
Ingredients
Dry Ingredients:
- 1½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon ground ginger
- ¼ teaspoon ground cloves
Wet Ingredients:
- ¾ cup canned pumpkin purée
- ½ cup brown sugar (packed)
- ¼ cup granulated sugar
- ¼ cup vegetable oil
- 1 large egg
- 1 teaspoon vanilla extract
Additional Ingredients:
- ½ cup Nutella (chilled and firm)
- ½ cup unsalted butter (melted)
- ¾ cup granulated sugar (for coating)
- 1 tablespoon cinnamon (for coating)
Instructions
- Preheat the oven to 350°F (175°C) and grease a mini muffin tin.
- Fill each muffin cup halfway with batter. Add a dollop of chilled Nutella in the center, then cover with more batter. Bake for 11–13 minutes.
- Let cool in the pan for 5 minutes, then transfer to a wire rack.
- Mix sugar and cinnamon in a bowl. Dip each donut hole in melted butter, then coat with cinnamon sugar.
- Serve warm or at room temperature.
In a medium bowl, whisk together the dry ingredients. In a large bowl, whisk together the wet ingredients until smooth. Combine the dry and wet ingredients.
Notes
- Chill Nutella for easier stuffing.
- Best when freshly made, store in an airtight container for up to 2 days.
- Prep Time: 20 minutes
- Cook Time: 13 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 donut hole
- Calories: 130
- Sugar: 10g
- Sodium: 85mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 15mg
