Pumpkin Cream Cheese Donut Holes

$- 1 cup pumpkin puree - 1/2 cup cream cheese, softened - 1/4 cup granulated sugar - 1/2 cup brown sugar - 1/4 cup vegetable oil - 2 large eggs - 2 cups all-purpose flour - 1 tsp baking powder - 1/2 tsp baking soda - 2 tsp pumpkin pie spice - 1/2 tsp vanilla extract - Pinch of salt - 1/2 cup powdered sugar (for dusting) The key to making delicious pumpkin cream cheese donut holes is using fresh, quality ingredients. Pumpkin puree brings the fall flavor that we all love. Cream cheese adds a rich and creamy texture. Granulated and brown sugars provide sweetness and moisture. Vegetable oil keeps the donut holes soft. Two large eggs help bind everything together. All-purpose flour gives structure to the donuts. Baking powder and baking soda help them rise. Pumpkin pie spice adds warmth and depth. A pinch of salt balances the sweetness. Lastly, powdered sugar gives a sweet finish when dusted on top. Gather all these ingredients before you start. This will make the process smooth and easy. Enjoy the comforting aroma of fall as you create this tasty treat! - Preheat the oven to 350°F (175°C). - Grease the mini muffin or donut hole pan with a little oil or cooking spray. - In a large bowl, combine pumpkin puree, cream cheese, granulated sugar, brown sugar, and vegetable oil. - Mix these ingredients until you have a smooth and creamy texture. - Add the eggs one at a time, mixing well after each addition. - Stir in the vanilla extract to give your batter a lovely flavor. - In another bowl, whisk together the flour, baking powder, baking soda, pumpkin pie spice, and salt. - Make sure there are no lumps in the flour mixture. - Gradually mix the dry ingredients into the wet mixture. - Be careful not to overmix; just stir until everything is combined. - Using a spoon or cookie scoop, fill each cavity of the donut hole pan about two-thirds full with batter. - Bake for 10-12 minutes. Check if they are done by inserting a toothpick. It should come out clean. - Let the donut holes cool in the pan for about five minutes. - After cooling, dust them with powdered sugar for a sweet finish. To make great donut holes, avoid overmixing the batter. When you combine wet and dry ingredients, mix until just combined. Lumps are okay! Overmixing can create tough donut holes. Let your donut holes cool before dusting them with powdered sugar. If they are warm, the sugar will melt. This makes them sticky instead of sweet and fluffy. These donut holes pair well with coffee or tea. The flavors of pumpkin and cream cheese blend perfectly with your favorite warm drink. You can serve them at gatherings or on a cozy morning at home. For a fun presentation, arrange them on a decorative plate. Add a sprinkle of cinnamon or extra powdered sugar for flair. You can even use festive cupcake liners for a seasonal touch. Watch the baking time closely. Donut holes can go from perfect to overcooked quickly. Check for doneness at around 10 minutes. Use a toothpick to see if they are done. Be careful with ingredient substitutions. If you swap flour for a gluten-free option, the texture may change. Stick to the recipe for the best results. {{image_2}} You can add fun flavors to your donut holes. Try mixing in chocolate chips for a sweet twist. Just fold in about 1/2 cup of chocolate chips into your batter. This adds a rich taste and makes each bite extra special. You can also add nuts like walnuts or pecans. About 1/2 cup chopped nuts will give a nice crunch. Spices can change the flavor, too. Besides pumpkin pie spice, you can add cinnamon or nutmeg. A pinch of cardamom gives a warm, cozy taste. Experimenting with these flavors can make your donut holes unique. If you need gluten-free options, swap all-purpose flour for gluten-free flour. Brands like almond or oat flour work great, too. Just ensure you have a blend that rises well. This allows everyone to enjoy these treats. For vegan adaptations, replace the eggs with flax eggs. Mix 1 tablespoon of ground flaxseed with 2.5 tablespoons of water. Let it sit for 5 minutes until it thickens. Use almond milk or coconut cream instead of cream cheese for a dairy-free option. These swaps keep the flavor while meeting dietary needs. You can give these donut holes a holiday flair. For Halloween, add orange and black sprinkles on top. This fun touch makes them festive and kid-friendly. During Thanksgiving, try adding a bit of nutmeg or even a caramel drizzle on top. This makes them perfect for the holiday table. These seasonal twists keep your recipe fresh and exciting throughout the year. To keep your pumpkin cream cheese donut holes fresh, store them in an airtight container. This helps to lock in moisture and flavor. If you have leftovers, place a layer of parchment paper between layers to avoid sticking. For best results, refrigerate them. This keeps them cool and prevents spoilage. Use them within a week for the best taste. If you want to enjoy these treats later, freezing is a great option. Place the cooled donut holes in a single layer on a baking sheet. Freeze until solid, then transfer them to a freezer bag. Be sure to remove excess air to prevent freezer burn. When you’re ready to enjoy, thaw them in the fridge overnight. For a warm treat, microwave them for a few seconds. At room temperature, these donut holes stay fresh for about two days. In the fridge, they last up to a week. If frozen, they can maintain quality for up to three months. Always check for any off smells or changes in texture before eating. Enjoy your delicious pumpkin cream cheese donut holes anytime you crave a sweet fall treat! To make fluffy donut holes, use fresh ingredients. Make sure your baking powder and baking soda are not expired. Mix the wet and dry ingredients separately. Combine them gently to avoid overmixing. Overmixing makes the donut holes dense. Also, fill each cavity 2/3 full to give them room to rise. Yes, you can use butternut squash puree or sweet potato puree. Each option gives a different flavor. The texture may change a bit, but they will still be tasty. If you want a lighter donut hole, use applesauce. It adds moisture but less pumpkin flavor. If you lack a mini muffin pan, use a regular muffin pan. Just keep an eye on the baking time. You can also make donut holes in a cake pan, then cut them into squares. Another option is to use a cookie sheet and shape the batter into small balls. Yes, you can make these donut holes ahead. Bake them, then let them cool completely. Store them in an airtight container. They will stay fresh for about 3 days at room temperature. If you want to keep them longer, freeze them. Just thaw and dust with powdered sugar before serving. In summary, this guide gave you everything you need to make delicious pumpkin donut holes. From gathering the key ingredients to mastering the baking process, you now have the steps to succeed. Remember, cooling before dusting keeps them light and fluffy. Don't hesitate to try fun variations or impress friends with your tasty treats. Enjoy your baking, and share these delightful donut holes with those around you!$

Indulge in the deliciousness of Pumpkin Cream Cheese Donut Holes! These soft, sweet treats combine pumpkin puree and creamy goodness for a perfect fall snack. Easy to make and ready in just 30 minutes, they're ideal for cozy gatherings or afternoon treats. Follow our simple recipe to whip up a batch of 24 delightful donut holes dusted with powdered sugar. Click to explore the full recipe and bring this autumn favorite to your kitchen!

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Ingredients

1 cup pumpkin puree

1/2 cup cream cheese, softened

1/4 cup granulated sugar

1/2 cup brown sugar

1/4 cup vegetable oil

2 large eggs

2 cups all-purpose flour

1 tsp baking powder

1/2 tsp baking soda

2 tsp pumpkin pie spice

1/2 tsp vanilla extract

Pinch of salt

1/2 cup powdered sugar (for dusting)

Instructions

Preheat your oven to 350°F (175°C) and grease a mini muffin or donut hole pan.

In a mixing bowl, combine the pumpkin puree, cream cheese, granulated sugar, brown sugar, and vegetable oil. Mix until smooth.

Add in the eggs one at a time, beating well after each addition. Stir in the vanilla extract.

In a separate bowl, whisk together the flour, baking powder, baking soda, pumpkin pie spice, and salt.

Gradually add the dry ingredients to the wet mixture, stirring until just combined. Avoid overmixing.

Using a spoon or a cookie scoop, fill each cavity of the donut hole pan about 2/3 full with batter.

Bake for 10-12 minutes, or until a toothpick inserted into the center comes out clean.

Remove the donut holes from the oven and let them cool in the pan for about 5 minutes before transferring to a wire rack.

Once cooled, dust the donut holes with powdered sugar for a sweet finish.

Prep Time: 15 mins | Total Time: 30 mins | Servings: 24 donut holes