Pumpkin Donut Holes

These irresistible baked pumpkin donut holes (mini pumpkin muffins) are super soft, cakey, and coated in cinnamon sugar! The best fall treat.

Why you’ll love these baked pumpkin donut holes

• Cozy fall treat. These quintessential fall treats are packed with real pumpkin flavor and warm spices such as cinnamon, nutmeg, allspice, and cloves.
• Completely baked, not fried. So moist and so fluffy, these donut holes deliver in all avenues without any of the fried, oily, greasy mess.
• Comes together fast. The donut holes come take only about 10-15 minutes to prep, tasting even better than your local bakery.
• Great for sharing. Made in a mini muffin tin yielding 12 bite-sized donuts, these are perfect for sharing at potlucks, school parties, family get-togethers, and holiday gathering. And they are guaranteed crowd-pleasers!

How to make baked pumpkin donut holes

1. Preheat and prep. Heat the oven to 350°F (177°C) and lightly grease a mini muffin pan.
2. Mix the dry ingredients. Whisk together the flour, cinnamon, nutmeg, allspice, cloves, baking powder, and salt.
3. Mix the wet ingredients. Whisk together the pumpkin puree, milk, brown sugar, canola oil, egg, and vanilla.
4. Combine. Pour the wet mixture into the dry mixture just until moist, working carefully not to overwork the batter.
5. Bake. Using a small cookie scoop, transfer the batter into the mini muffin pan, filling each cup about 3/4 full. Bake for 10-12 minutes, or until a toothpick inserted in the center comes out clean.
6. Make the cinnamon sugar topping. Whisk together the ground cinnamon and granulated sugar until well combined.
7. Roll and coat. Roll or brush each warm muffin with melted butter, then roll in cinnamon sugar until evenly coated.
8. Let cool. Let the donut holes cool on a wire rack.

Pumpkin Donut Holes

Yield: 24 mini muffins

Prep: 20 minutes minutes

Cook: 15 minutes minutes

Total: 35 minutes minutes

These irresistible baked pumpkin donut holes (mini pumpkin muffins) are super soft, cakey, and coated in cinnamon sugar! The best fall treat.

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Ingredients

• 1 ¾ cups all-purpose flour
• ½ teaspoon ground cinnamon
• ½ teaspoon ground nutmeg
• ½ teaspoon ground allspice
• ⅛ teaspoon ground cloves
• 2 teaspoons baking powder
• ½ teaspoon salt
• ¾ cup pumpkin puree
• ½ cup milk
• ½ cup brown sugar
• ⅓ cup canola oil
• 1 large egg
• 1 teaspoon vanilla extract
• 4 tablespoons unsalted butter, melted

For the cinnamon sugar topping

• 2 tablespoons ground cinnamon
• ⅔ cup sugar

Instructions

• Preheat oven to 350 degrees F. Lightly oil a mini muffin pan or coat with nonstick spray.
• In a large bowl, combine flour, cinnamon, nutmeg, allspice, cloves, baking powder and salt.
• In a large glass measuring cup or another bowl, whisk together pumpkin puree, milk, brown sugar, canola oil, egg and vanilla.
• Pour mixture over dry ingredients and stir using a rubber spatula just until moist.
• Scoop the batter evenly into the muffin tray.
• Place into oven and bake for 10-12 minutes, or until a tester inserted in the center comes out clean.
• When the muffins are done, cool for 2 minutes and dip each muffin into the melted butter and then into the cinnamon sugar topping.
• Let cool on a wire rack.

For the cinnamon sugar topping

• In a medium bowl, combine cinnamon and sugar.

Equipment

Mini Muffin Pan

Small Cookie Scoop

Cooling Rack

Notes

• Use a small cookie scoop. Using a small cookie scoop is a convenient way to transfer the batter to the mini muffin tin with ease and less mess.
• Avoid pumpkin pie filling. Canned pumpkin puree and pumpkin pie filling are not the same, and are not interchangeable. Be sure to use 100% pure pumpkin as pumpkin pie filling comes pre-mixed with sweeteners and spices.
• Combine just until moist. Using a rubber spatula, stir the batter until everything is just combined and moistened with a few lumps here and there. Over-mixing will lead to dense, tough donut holes.
• Fill 3/4 full. Fill each cavity in the mini muffin pan about 3/4 full to give the batter room to rise without spilling over the edges.
• Dip and roll just before serving. To avoid soggy donuts, coat the donut holes in butter and cinnamon sugar just before serving. Plain, uncoated donuts will store much better.

 

Adapted from Two Peas & Their Pod

Course: Dessert

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