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5 from 1 vote

Pumpkin Marshmallow Donut Holes

These Pumpkin Marshmallow Donut Holes are such a delight! Gooey marshmallow filling sinks into each crevice of these poppable, soft and tender donut holes!
Prep Time20 minutes
Cook Time10 minutes
Total Time30 minutes
Course: Breakfast
Cuisine: American
Servings: 24
Author: Hayley Parker, The Domestic Rebel

Ingredients

  • 2 cups all-purpose flour
  • ½ cup white sugar
  • ¼ cup brown sugar
  • 2 tsp baking powder
  • Pinch salt
  • 1 tsp pumpkin pie spice
  • ½ cup pumpkin puree not pumpkin pie filling
  • ¼ cup milk or buttermilk
  • 2 eggs beaten
  • 3 Tbsp oil
  • 1 tsp vanilla
  • ¼ cup melted butter
  • 1/2 package ( ½ of a 7 oz container) JET-PUFFED Marshmallow Creme
  • 1/2 cup white chocolate chips melted

Instructions

  • Preheat oven to 325 degrees F. Liberally grease a 24-cavity mini donut hole or mini muffin pan with cooking spray. Set aside.
  • In a large bowl, whisk together the sugar, brown sugar, pumpkin, milk, eggs, oil and vanilla until combined. Stir in the flour, baking powder and pumpkin pie spice until a soft, wet batter forms. Batter will be lumpy; this is normal. Do not over-mix the batter.
  • Portion heaping Tablespoonfuls of batter into the prepared pan. Bake for approx. 8-10 minutes or until the tops spring back lightly when touched. Cool completely.
  • Using a piping bag attached with a long bismark tip (or any open-circle baking tip), pipe the marshmallow crème into the center of the donut hole, gently squeezing the piping bag as you slowly pull the tip out. Repeat with remaining donut holes.
  • Lastly, drizzle each donut hole with a small coating of melted white chocolate. Allow chocolate to set briefly before serving.