Savory Pumpkin Spice Donut Holes
These savory pumpkin spice donut holes are the perfect fall appetizer or snack. They’re fluffy, lightly spiced, and baked (not fried) for an easier, healthier twist. The hint of pumpkin adds moisture while herbs and spices create a surprisingly delicious savory flavor.
Whether you’re hosting a brunch, need a creative side dish, or want something unique for your fall gathering, these bite-sized treats deliver. They’re also incredibly versatile—serve them with a dipping sauce or enjoy them on their own.
Why You’ll Love This Recipe
These savory donut holes are a fun departure from sweet pumpkin treats. They’re quick to make, require simple ingredients, and offer a unique flavor profile that guests will remember. Plus, they’re baked, making cleanup a breeze.
The combination of pumpkin puree, parmesan cheese, and warm spices creates a tender crumb with a golden exterior. They’re best served warm and pair beautifully with soups, salads, or cream cheese dips.
Key Ingredients
Pumpkin puree provides moisture and a subtle earthy sweetness that balances the savory elements. Use pure pumpkin, not pumpkin pie filling, for the best results.
Parmesan cheese adds a salty, umami depth that makes these donut holes truly savory. Freshly grated parmesan melts better and offers superior flavor compared to pre-grated varieties.
Spices and herbs like garlic powder, sage, and a touch of nutmeg create a warm, aromatic profile. These seasonings complement the pumpkin without overwhelming it.
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How to Make Them
Start by preheating your oven and preparing a mini muffin tin with cooking spray. This ensures the donut holes release easily and develop a nice golden crust on all sides.
Mix your dry ingredients in one bowl and wet ingredients in another. When you combine them, stir just until incorporated—overmixing leads to dense, tough donut holes instead of light and fluffy ones.
Scoop the batter into the prepared tin, filling each cavity about three-quarters full. Bake until golden and a toothpick comes out clean, then let them cool slightly before serving.
Savory Pumpkin Spice Donut Holes
Course: AppetizersCuisine: AmericanDifficulty: Easy24
donut holes15
12
minutes27
Fluffy, lightly spiced savory pumpkin donut holes with parmesan and herbs—perfect for fall gatherings, brunch, or as a unique appetizer.
Ingredients
1½ cups all-purpose flour
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
1 teaspoon garlic powder
½ teaspoon dried sage
¼ teaspoon ground nutmeg
¼ teaspoon black pepper
¾ cup pumpkin puree
⅓ cup whole milk
¼ cup melted butter
1 large egg
⅔ cup freshly grated parmesan cheese
2 tablespoons chopped fresh chives (optional)
Directions
- Preheat oven to 375°F. Generously spray a 24-cup mini muffin tin with cooking spray and set aside.
- Mix dry ingredients: In a large bowl, whisk together flour, baking powder, baking soda, salt, garlic powder, sage, nutmeg, and black pepper.
- Combine wet ingredients: In a separate bowl, whisk together pumpkin puree, milk, melted butter, and egg until smooth.
- Combine mixtures: Pour wet ingredients into dry ingredients. Add parmesan cheese and chives. Stir gently until just combined—don’t overmix.
- Fill muffin tin: Use a small cookie scoop or spoon to fill each muffin cup about ¾ full with batter.
- Bake: Bake for 10-12 minutes, or until tops are golden and a toothpick inserted comes out clean.
- Cool and serve: Let cool in pan for 3 minutes, then transfer to a wire rack. Serve warm with your favorite dipping sauce.
Notes
- Storage: Keep in an airtight container for up to 2 days at room temperature or freeze for up to 2 months.
Cheese swaps: Try gruyere, sharp cheddar, or asiago for different flavor profiles.
Make ahead: Prepare batter up to 4 hours ahead and refrigerate. Bake just before serving for the freshest results.
Spice it up: Add a pinch of cayenne pepper for a subtle kick.
Nutrition Information (Per Serving – 1 donut hole)
| Nutrient | Amount |
|---|---|
| Calories | 52 |
| Total Fat | 2.3g |
| Sugars | 0.8g |
| Protein | 2.1g |
Serving Suggestions
These savory pumpkin donut holes shine as an appetizer alongside a warm bowl of butternut squash soup or creamy tomato bisque. Their subtle sweetness and savory notes complement fall soups perfectly.
Try them with dipping sauces like garlic aioli, herb cream cheese, or a tangy honey mustard. They also work beautifully as a side dish for roasted chicken or pork tenderloin.
For brunch, serve them warm with scrambled eggs and bacon. The pumpkin adds a seasonal touch that feels special without being too sweet for a savory meal.
Storage Tips
Store cooled donut holes in an airtight container at room temperature for up to 2 days. They’re best enjoyed fresh, but you can reheat them in a 300°F oven for 5 minutes to restore their texture.
For longer storage, freeze them in a single layer on a baking sheet, then transfer to a freezer bag. They’ll keep for up to 2 months and can be reheated straight from frozen.
Frequently Asked Questions
Can I make these without pumpkin?
Yes, substitute with mashed sweet potato or butternut squash puree. The texture will be similar, though the flavor will be slightly different. You may need to adjust spices accordingly.
Why are my donut holes dense?
Overmixing the batter develops gluten, which makes them tough. Stir just until the ingredients are combined and you don’t see any dry flour. A few small lumps are fine.
Can I use pumpkin pie spice instead?
Not recommended for this savory recipe. Pumpkin pie spice contains cinnamon and cloves that are too sweet. Stick with the savory spices listed for the best flavor balance.
