Sour Cream Pumpkin Spiced Doughnut Holes

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? 

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Devil’s Food Chocolate Doughnut Holes

I have decided to make a few sinful treats to share on my blog during these cold winter months.  With the holidays nearly over, and with winter arriving with a vengeance, it’s time to get creative in the kitchen again.

I know that lately I’ve been a slacker where baking is concerned, and for that I apologize.

Now, let’s talk doughnut holes.

There is little that is  more inviting than freshly made doughnut holes sprinkled in powdered sugar, or dipped in a sweet, sugary glaze.  Grab a piping hot mug of cocoa, coffee, or tea to go with them and life is good!

These doughnut holes are baked.  So, while there is some guilt involved in consuming these little gems, you can reassure yourself that you did your very best to cut some calories out of them by not frying them.

*This recipe was designed for use with babycakes pop maker.

Devil’s Food Chocolate Doughnut Holes

1/2 c. granulated sugar

3 tbsp. cocoa

1 egg

3 tbsp. olive oil

1/2 tsp. baking soda

1/4 tsp. baking powder

1/4 tsp. salt

1/4 c. hot water

1/4 c. sour cream

3/4 c. flour

1/2 tsp. vanilla extract

In a large bowl, add sugar, cocoa, egg, olive oil, baking soda, baking powder, salt and hot water; mix with electric mixer until thoroughly blended.  Add sour cream and flour; beat until  smooth and creamy.  Add vanilla and mix thoroughly.

Follow the instructions that came with your babycakes maker for baking.  Makes 2.5 dozen.

*For best results, store in airtight container overnight and sprinkle with powdered sugar, or dip in powdered sugar glaze the following day.  Store in non-airtight container once sugared or glazed.

So, what’s the next sinful treat I’ll be sharing?  I’m not sure, it’s going to be hard to top these – seriously!

If you haven’t had a chance to review the other baked doughnut hole recipes I’ve introduced here at The Joy of Caking – then please check them out.

1.)  Vanilla Orange Cinnamon Baked Doughnut Holes

2.)   Baked Pumpkin Spice Doughnut Holes

3.)   Maple Apple Doughnut Holes

 

 

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Baked Pumpkin Spice Doughnut Holes

Every time that I looked in my cupboard this week I’d see a can of pumpkin staring me down.  I’d set it aside, and somehow it would make it’s way front and center again. 

I took this as a sign.  It wasn’t that I didn’t want to use the pumpkin.  I just couldn’t decide what to make with it.  Pumpkin bars, cake, cookies, cheesecake, pie; they all seemed like good choices to me. 

And then it hit me.  Doughnut holes – baked, not fried!  I  found a great recipe at two peas & their pod.  And best of all, their pictures convinced me that these were the doughnut holes I’ve been waiting for all my life.  Ah… Inspiration!

Have you ever had a treat that was just to tempting to keep sitting around?  Well, I’ve lost count on how many of these I’ve eaten since I made them, and they definitely  fall into that “just too tempting” category.  I think once you try these you will agree that there  isn’t any reason to ever fry a doughnut again.  

I tweaked two peas recipe just a little and here is my adapted version.

Baked Pumpkin Spice Doughnut Holes

1 large egg

1/3 c. olive oil

1/2 c. light brown sugar

1/2 c. granulated sugar

3/4 c. canned pumpkin

1 1/2 tsp. pumpkin pie spice

1/2 tsp. salt

2 tsp. baking powder

1 tsp. vanilla extract

1/2 c. milk

1 1/2 c. all-purpose flour

Cinnamon & sugar mixture

In large bowl, add egg, oil, sugars, and pumpkin; mix thoroughly.  Mix in pumpkin pie spice, salt, baking powder, and vanilla.  Add flour and milk; mix until all ingredients are completely blended.

I used my babycakes maker to make my doughnuts.  If you don’t have a babycakes maker then check out two peas and their pod for an alternate way of baking them.

When the doughnut holes are still hot, roll them in the prepared cinnamon & sugar mixture and let them cool before devouring…

These might be best stored in a brown paper bag so the cinnamon and sugar-coating doesn’t disappear.  I put mine in an airtight container overnight which made them super moist, but they had to be re-coated in the morning.

I’m so glad it’s pumpkin season!  How about you?

What is your favorite doughnut hole flavor?  Looking for another great baked doughnut hole recipe?  Click here!

Sunday Morning and Doughnut Holes

This Sunday morning I enjoyed my first cup of coffee while looking out our window at the thick blanket of snow that now covers the ground here in the Finger Lakes.   Shortly thereafter, I crawled out from under my warm blanket and made my way into the kitchen to whip up an amazing treat.

My inspiration to crawl out from under my warm blanket came after reading a post written by Heather at  Curly Girl Kitchen.   I ask you this, who could resist making  Vanilla Bean Sour Cream Cake Doughnuts? 

These doughnuts are baked, not fried.  For some reason they remind me of a cross between a muffin and a baked doughnut.  The flavor is delicious.

I modified the recipe slightly by using two teaspoons of pure vanilla extract in place of the vanilla bean.  I  quartered a naval orange and squeezed the juice of one of those quarters into the batter.  And lastly, I also added two pinches of cinnamon to my batter.  So, the name for my version of the recipe? Vanilla Orange Cinnamon Baked Doughnut Holes. I don’t have a doughnut pan so I broke out my trusty Babycakes Cake Pops maker which  worked like a charm, and I got about 2 1/2 dozen doughnut holes in all.

 

These are a great way to ward off any cold winter morning…