Nutella Stuffed Pumpkin Donut Holes Recipe
Gooey, chocolatey filling tucked into warm pumpkin donut holes makes Nutella Stuffed Pumpkin Donut Holes satisfying, especially when rolled in cinnamon sugar while still warm.
Servings: 18 doughnut holes
Calories: 109kcal
Ingredients
- 2 tablespoons unsalted butter melted
- 1/4 cup brown sugar packed
- 1/4 cup buttermilk
- 1/2 cup pumpkin puree solid-packed
- 1 egg
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1 tsp baking powder
- 1/2 tsp pumpkin pie spice
- 1/4 tsp ground cinnamon
- 1/4 teaspoon salt
- 1/8 tsp ground nutmeg
For the Coating
- 2 tbsp unsalted butter melted
- 1/4 cup granulated sugar
- 2 tsp ground cinnamon
For the Filling
- 1/3 cup Nutella (or chocolate hazelnut spread)
Instructions
- Preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius). 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, and fold until combined.
- Spoon the batter into the mini muffin pan, filling each well about ¾ of the way full.
- Place the pan 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. In a separate bowl, combine the cinnamon and sugar. Brush or dunk each doughnut hole in the melted butter, removing any excess (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 fitted with a 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 fill them with Biscoff cookie butter for a fun twist!
STORE leftover Nutella Stuffed Pumpkin Donut Holes in an airtight container at room temperature for up to 2 days. If you want to keep them longer, refrigerate them for up to 4–5 days—just allow them to come to room temperature before serving so the texture softens a bit.
To FREEZE, place the cooled and unfilled donut holes in a freezer-safe container or bag and store for up to 2 months. Once thawed, warm them briefly in the microwave and fill them with Nutella before serving. For already filled ones, freeze in a single layer until solid, then transfer to a container. REHEAT gently to avoid melting the filling.
Nutrition
Serving: 18serving | Calories: 109kcal | Carbohydrates: 16g | Protein: 2g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 16mg | Sodium: 67mg | Potassium: 59mg | Fiber: 1g | Sugar: 9g | Vitamin A: 1157IU | Vitamin C: 0.3mg | Calcium: 33mg | Iron: 1mg
