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
Scale
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
