Nutella Stuffed Pumpkin Doughnut Holes
These tender, spiced Nutella stuffed pumpkin doughnut holes are perfect for those chilly fall mornings. They’re baked, not fried & ready to go in under 30 minutes.
It’s September 6th and I’m sharing my first pumpkin recipe of the season. I’ve been holding off for weeks now (which was pretty easy since it’s been so hot here) but the last few days have been so cool and fall-like, I couldn’t resist any longer. Who loves pumpkin?! You do?!!! Then prepare yourself, because I have 8 delicious pumpkin recipes coming to the blog this fall, and I think you’re going to love every single one of them. At least I hope so, because they’re pretty darn good!
Let’s start with this one, shall we? It’s a pumpkin version of my cinnamon sugar doughnut holes, a recipe we absolutely love. Only this time I took things one step further and stuffed them with NUTELLA. Yesss!
You’ll start by mixing up the batter, which is rather thick and muffin-like. Since these are baked instead of fried, you’ll need to spray the muffin pan with non-stick baking spray to prevent them from sticking. Don’t forget that step! Then you’ll spoon the batter in, bake them until the tops spring back and let them cool.
Now for the fun part! You’ll use one bowl for melted butter, and one bowl for a cinnamon-sugar mixture. Dip the doughnut holes into the butter (remove excess moisture with your fingers or you can use a pastry brush to brush the butter on them) and then into the cinnamon-sugar. Roll them until the entire doughnut hole is covered.
Grab a pastry bag (or ziploc bag) and fit it with a filling tip. Spoon the Nutella in, then pipe it into the sides or bottoms of the doughnut holes. You’ll know it’s getting full when you start to see the doughnut hole expand. Be careful, if you over-fill them, they’ll break!
Enjoy with a glass of milk or a cup of hot cocoa. I’ll warn you now, you won’t be able to eat just one!
These Nutella stuffed pumpkin doughnut holes were a fun and delicious treat. Not only did I love them, but my kids did too! Enjoy & happy baking.
- 2 tbsp. unsalted butter, melted
- ¼ c. brown sugar, packed
- ¼ c. buttermilk
- ½ c. solid-pack pumpkin puree
- 1 egg
- 1 tsp. vanilla
- 1 c. all-purpose flour
- 1 tsp. baking powder
- ½ tsp. pumpkin pie spice
- ¼ tsp. ground cinnamon
- ¼ tsp. salt
- ⅛ tsp. ground nutmeg
- 2 tbsp. unsalted butter, melted
- ¼ c. granulated sugar
- 2 tsp. ground cinnamon
- ⅓ c. Nutella (or chocolate hazelnut spread)
- Preheat oven to 350 degrees. Spray a mini muffin pan with baking spray; set aside.
- In a medium bowl, whisk together the melted butter, brown sugar, buttermilk, pumpkin puree, egg and vanilla.
- In a separate bowl, whisk together the flour, baking powder, pumpkin pie spice, cinnamon, nutmeg, and salt. Gradually add the dry ingredients to the wet ingredients, fold until combined.
- Spoon the batter into the mini muffin pan filling each well about ¾ of the way full.
- Place in the oven and bake for 10-14 minutes or until the tops spring back when touched. Remove from the oven and allow the doughnut holes to cool in the pan for 3-4 minutes before transferring them to a wire rack to cool completely.
- Meanwhile, melt the butter in a small bowl. Then combine the cinnamon and sugar in a separate bowl. Brush or dunk each doughnut hole into the melted butter, remove any excess moisture (they should be covered in butter but not dripping). Then dip each doughnut hole in the cinnamon-sugar mixture, coating well.
- Using a pastry bag fitting with filling tip, insert the tip into the side or bottom of each doughnut hole and fill with Nutella. The doughnut will expand as it fills, take care not to let the doughnut crack! Enjoy immediately!
Recipe source: adapted from Live Well Bake Often