Nutella Stuffed Pumpkin Donut Holes

These tender, spiced Nutella stuffed pumpkin donut holes are baked, not fried, & ready in 30 minutes. Perfect for fall!!

Nutella stuffed pumpkin dounut holes really are perfect for those crisp, cool fall mornings. Whip up some Pumpkin French Toast Sticks, Pumpkin Bread, or Fluffy Pumpkin Waffles to keep that pumpkin spice going all week long!

A plate of pumpkin donut holes filled with nutella

Who loves pumpkin?!

You do?!!! Then prepare yourself, because I have some delicious pumpkin recipes, 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!

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 dounut holes were a fun and delicious treat. Not only did I love them, but my kids did too! Enjoy & happy baking.

Mixing batter for pumpkin donut holes

How to make the donut holes

PREP. Preheat oven to 350 degrees. Spray a mini muffin pan with baking spray; set aside.

WET INGREDIENTS. In a medium bowl, whisk together the melted butter, brown sugar, buttermilk, pumpkin puree, egg and vanilla.

DRY INGREDIENTS. 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.

BAKE + COOL. 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 donut holes to cool in the pan for 3-4 minutes before transferring them to a wire rack to cool completely.

Rolling donut hole in cinnamon sugar

adding the filling

COAT. Meanwhile, melt the butter in a small bowl. Then combine the cinnamon and sugar in a separate bowl. Brush or dunk each donut hole into the melted butter, remove any excess moisture (they should be covered in butter but not dripping). Then dip each donut hole in the cinnamon-sugar mixture, coating well.

FILL. Using a pastry bag fitting with filling tip, insert the tip into the side or bottom of each donut hole and fill with Nutella. The donut will expand as it fills, take care not to let the donut crack! Enjoy immediately!

Stuffed pumpkin donut holes

Recipe Tips

You are going to be amazed at how a treat this delicious could also be this easy.

To make your own pumpkin pie spice: simply combine  ½ tsp cinnamon, ¼  tsp ginger, ⅛ tsp nutmeg, & ⅛ tsp all-spice. This will give you an equivalent to the 1 tsp of pumpkin pie spice.  You will use half of that for this recipe.

To make your own pumpkin puree here is a link to a recipe where I show you step by step how easily it can be done:  Homemade Pumpkin Puree 

Switch things up and substitute the Nutella filling with:

  • softened cream cheese mixed with cinnamon sugar
  • raspberry jelly
  • Biscoff cookie butter spread
Nutella Stuffed Pumpkin Doughnut Holes | lifemadesimplebakes.com

How to store

These donut holes are best served right away! 

I would be amazed if you have any leftovers, but if you do, they are best STORED covered tightly with plastic wrap, placed in a Ziploc bag, or air-tight container and kept in the fridge for a few days.

Nutella Stuffed Pumpkin Doughnut Holes | lifemadesimplebakes.com

Speaking of donuts, here are some other delectable recipes you will love:

Nutella Stuffed Pumpkin Doughnut Holes | lifemadesimplebakes.com

Nutella Stuffed Pumpkin Donut Holes Recipe

These tender, spiced Nutella stuffed pumpkin donut holes are perfect for those chilly fall mornings. They're baked, not fried & ready to go in under 30 minutes.
5 from 3 votes
Pin Rate
Course: Breakfast
Cuisine: American
Prep Time: 15 mins
Cook Time: 12 mins
Total Time: 27 mins
Servings: 18 doughnut holes
Calories: 110kcal
Print Recipe

Ingredients

  • 2 tbsp unsalted butter - melted
  • ¼ cup brown sugar - packed
  • ¼ cup buttermilk
  • ½ cup pumpkin puree - solid-packed
  • 1 egg
  • 1 tsp vanilla extract
  • 1 cup all purpose flour
  • 1 tsp baking powder
  • ½ tsp pumpkin pie spice
  • ¼ tsp ground cinnamon
  • ¼ tsp salt
  • tsp ground nutmeg
For the Coating
  • 2 tbsp unsalted butter - melted
  • ¼ cup granulated sugar
  • 2 tsp ground cinnamon
For the Filling
  • cup nutella - (or chocolate hazelnut spread)

Instructions

  • 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!

Notes

-You can use Biscoff (cookie butter) as a filling too!

Nutrition

Serving: 18g | Calories: 110kcal | Carbohydrates: 16g | Protein: 2g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 16mg | Sodium: 44mg | Potassium: 84mg | Fiber: 1g | Sugar: 9g | Vitamin A: 1157IU | Vitamin C: 1mg | Calcium: 31mg | Iron: 1mg

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About the Author

Natalie

Wife, mother, baker and photographer. Recipe developer & author of Life Made Simple. A self-professed peanut butter lover and fond of anything that involves pumpkin, cookie dough, or sprinkles

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Comments:

  1. 5 stars
    These Nutella stuffed pumpkin donut holes were magical! I almost hid them from my kids so I wouldn’t have to share! 🤣