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Chocolate Pumpkin Donut Holes

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These chocolate pumpkin donut holes are soft, moist, and coated in crunchy pumpkin spice sugar. Perfect for fall, they combine pumpkin, cocoa, and warm spices for a festive bite-sized treat that’s easy to make and hard to resist.

Ingredients

For the Donuts:

⅓ cup oil

½ cup packed light brown sugar

1 large egg

1 tsp vanilla extract

¾ cup pure pumpkin puree

1 ½ cups all-purpose flour

¼ cup dark cocoa powder

2 tsp baking powder

½ tsp table salt

1 tsp pumpkin pie spice

½ cup chocolate milk

For the Topping:

4 tbsp melted butter

¾ cup granulated sugar

1 ½ tbsp pumpkin pie spice

Instructions

  1. Preheat oven to 350°F (175°C) and spray two 12-count mini muffin tins with nonstick spray.
  2. In a mixing bowl, beat oil and brown sugar until combined. Add egg, vanilla, and pumpkin puree, and mix again.
  3. In another bowl, whisk together flour, cocoa powder, baking powder, salt, and pumpkin pie spice.
  4. Gradually add the dry ingredients and chocolate milk to the wet mixture, mixing until smooth.
  5. Spoon batter evenly into prepared muffin tins.
  6. Bake for 11–12 minutes, until set.
  7. Cool in the pan for 2–3 minutes, then transfer to a wire rack.
  8. For the topping, mix sugar and pumpkin pie spice in a shallow bowl. Dip warm donut holes in melted butter, then roll in the sugar mixture. Let set before serving.

Notes

Add mini chocolate chips to the batter for extra richness.

Double-coat in sugar for a crunchier crust.

Fill with Nutella, cream cheese, or pumpkin butter for variation.

Substitute glaze for the sugar coating if preferred.

Store loosely covered at room temperature to keep coating crisp.

Nutrition

Find it online: https://chocolatecoveredamy.com/chocolate-pumpkin-donut-holes/