Baked Pumpkin Donut Holes
Baked pumpkin donut holes are light and fluffy on the inside, with a crispy cinnamon sugar coating, for a warm fall breakfast treat that’s hard to resist!
Yield: 30 donut holes
Ingredients
For the donut holes:
- 1 ¾ cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon cinnamon
- ½ teaspoon pumpkin pie spice
- ½ teaspoon salt
- ¼ cup unsalted butter, softened
- ½ cup brown sugar
- 1 large egg
- 1 cup pumpkin puree
- ½ cup milk of choice
- 1 teaspoon vanilla
For the cinnamon sugar coating:
- ¼ cup unsalted butter, melted
- ½ cup granulated sugar
- 1 teaspoon cinnamon
- ¼ teaspoon pumpkin pie spice
Instructions
- Preheat oven to 350.
- Combine flour, baking powder, cinnamon, pumpkin pie spice and salt in a large bowl and mix well.
- In a separate medium bowl, whisk together the butter and brown sugar until smooth. (I think a hand mixer works best for this but you can use a fork and just beat it really well.) Add the egg and mix again. Add the pumpkin, milk and vanilla and stir to combine.
- Add the wet ingredients to the dry ingredients and stir to combine.
- Spray a mini muffin tin with cooking spray. Add the batter to the muffin tin, filling each about ¾ full.
- Bake at 350 for 12-13 minutes, until set. Remove from the oven and let cool in the pan for 10 minutes, then turn out onto a baking rack or paper towels and let cool slightly.
- Meanwhile, melt the butter for the coating in a small bowl. In a separate small bowl, combine the sugar, cinnamon and pumpkin pie spice until well mixed.
- Dunk the top of each mini donut hole into the melted butter and then cover in the cinnamon sugar mixture.
- Set back on the baking rack or paper towels and let sit for a minute to set up. Serve and enjoy!
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Notes
Flour: All-purpose flour is an easy go-to for this recipe, but you can also use white wheat flour of a combination of whole wheat flour and all-purpose flour.
Pumpkin puree: Make sure you are using pure pumpkin, NOT pumpkin pie filling.
Pumpkin pie spice: Using this in the batter AND in the cinnamon sugar coating on the outside really helps to infuse the pumpkin flavor. I don’t recommend skipping.
Milk: I’ve used both soy milk and skim milk and both worked great. A whole or 2% milk would be fine and another alternative milk (that doesn’t have a ton of flavor) should be fine, too.
To make ahead: Bake the donut holes and let cool. Wait until serving to dunk in the butter and cinnamon sugar so it stays nice and crispy.
Leftovers: These donut holes are best served same day. However, you can store leftovers in the fridge for 2-3 days. You can also freeze donut holes for up to 2-3 months. If possible, it helps to refrigerate or freeze these without the cinnamon sugar coating. It won’t be as crispy after it’s sat for a while. Enjoy leftovers cold or warm in the microwave before serving.
Nutrition
Serving: 2donut holes | Calories: 173kcal | Carbohydrates: 26g | Protein: 2g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Cholesterol: 29mg | Sodium: 148mg | Fiber: 1g | Sugar: 14g
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