Pumpkin Donut Holes with Nutella

Pumpkin donut holes (baked not fried) stuffed with Nutella….These little bites of deliciousness are covered in a cinnamon sugar and then stuffed with Nutella. They are so easy and they’re so good. You have to make these. Your kids will love them. 

Also a quick note you do not have to add the Nutella to these. I just love the combination of pumpkin and Nutella together.  

Pumpkin Donut Holes with Nutella

(Makes 24)

For the Holes

1 ¾ Cups Flour

½ tsp. Cinnamon

½ tsp. Ground Nutmeg

⅛ tsp. Ground Cloves

½ tsp. Ground All Spice

2 tsp. Baking Powder

½ tsp. Salt

¾ Cup Pumpkin Puree

½ Cup Whole Milk

½ Cup Brown Sugar

⅓ Cup Butter- Melted

1 Egg – Beaten

1 ½ tsp. Vanilla Extract

For the Topping and Filling

2 tbsp. Cinnamon

⅔ Cup Sugar

4 Tbsp. Unsalted Butter- Melted

½ Cup Nutella

1- Mini Muffin Tin

Preheat your oven to 350°. Spray a mini muffin tin with nonstick spray.

In a large bowl combine the flour, cinnamon, nutmeg, cloves, allspice, baking powder, and salt.  Whisk together.

In a separate bowl whisk together the pumpkin purée, milk, brown sugar, butter, egg and vanilla.

Now gradually pour the wet ingredients into the dry ingredients.

Use a small ice cream scoop (it’s about a tablespoon) and scoop the batter into the muffin tin.

Bake in the oven for 12 minutes or until a toothpick inserted into the hole comes out clean. 

In the meantime, mix the cinnamon with the sugar in a small bowl. In a separate bowl melt the butter.

Put the Nutella in a piping bag fitted with a small star tip. If the Nutella seems too thick you can microwave it for about 10 seconds to loosen it up a little bit.

Take the holes out of the oven and cool for a minute or until they are cool enough to handle. Dip each hole into the melted butter and then the cinnamon sugar. Take your pastry bag and gently insert the top into the side of each hole, squeezing Nutella inside. Serve.

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