While fall hasn’t officially arrived, that doesn’t stop me from diving into the delicious apple and pumpkin treats that are typically associated with it. I can’t wait to make Crockpot Apple Crisp, Country Apple Caramel Sauce, and Homemade Pumpkin Spice Cake.
But it wouldn’t be right to make all those scrumptious desserts without making these small, but mighty, Sour Cream Pumpkin Spiced Doughnut Holes first.
I am a big fan of baked doughnut holes. And as I may have mentioned a time or two before, I always use my babycakes maker when I’m making doughnut holes – less fat involved.
Now, this isn’t the first time I’ve made Pumpkins Spice Doughnut Holes. But this recipe is slightly different from the first recipe I shared here. These doughnut holes are made with sour cream, less oil, and less flour. I also kicked up the vanilla and pumpkin pie spice a wee bit too. I honestly have to say that I like both versions of the recipe and I don’t think one is better than the other either. I think the pumpkin flavor is the star of the show and if you pair them with a cold glass of apple cider or a fresh cup of coffee there is no going wrong.
Sour Cream Pumpkin Spiced Doughnut Holes
1 egg, room temperature
2 tbsp. vegetable oil
1/2 c. brown sugar
1/2 c. granulated sugar
3/4 c. canned pumpkin
1/4 c. sour cream
1/2 tsp. salt
2 tsp. baking powder
2 tsp. pumpkin pie spice
2 tsp. vanilla extract
1 c. all-purpose flour
Cinnamon & sugar mixture
In a large bowl, add egg, oil, sugars, sour cream, and pumpkin; mix thoroughly. Mix in pumpkin salt, baking powder, pumpkin pie spice, and vanilla. Add flour; mix until all ingredients are completely blended.
Bake according to babycakes maker. Cool slightly before coating with cinnamon & sugar mixture. * I put the mixture in a plastic bag, drop a few doughnut holes in at a time, and shake until the holes are completely coated.
Store in a paper bag.
So, have you had or made a fall treat yet? If so, what was it?