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Easy Baked Pumpkin Donut Holes with Cinnamon Sugar

baked pumpkin donut holes - featured image
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These baked pumpkin donut holes are soft, cakey, and coated in cinnamon sugar. They come together in under 30 minutes without any deep frying, making them the perfect fall treat.

Ingredients

Scale
  • 1 ¾ cups (220g) all-purpose flour
  • ½ cup (100g) granulated sugar
  • ¼ cup (50g) packed brown sugar
  • 1 ½ teaspoons baking powder
  • ½ teaspoon baking soda
  • 1 ½ teaspoons pumpkin pie spice
  • 1 teaspoon ground cinnamon
  • ½ teaspoon salt
  • ¾ cup (170g) pumpkin puree
  • 1 large egg, at room temperature
  • ¼ cup (60ml) milk
  • 3 tablespoons (42g) unsalted butter, melted and slightly cooled
  • 1 teaspoon vanilla extract
  • For the coating: ¼ cup (50g) granulated sugar mixed with 1 ½ teaspoons ground cinnamon
  • For brushing: 2 tablespoons melted butter

Instructions

  1. Preheat your oven to 350°F (175°C). Spray a 24-cup mini muffin tin generously with nonstick cooking spray.
  2. In a medium bowl, whisk together the dry ingredients: flour, granulated sugar, brown sugar, baking powder, baking soda, pumpkin pie spice, cinnamon, and salt until evenly distributed.
  3. In a large bowl, whisk together the wet ingredients: pumpkin puree, egg, milk, melted butter, and vanilla extract until smooth and creamy.
  4. Pour the dry ingredients into the wet ingredients. Use a rubber spatula to fold together gently until just combined. Do not overmix; a few lumps are fine.
  5. Scoop the batter into the prepared mini muffin tin, filling each cup about ¾ full. A 1-tablespoon cookie scoop works well.
  6. Bake for 10 to 12 minutes, until a toothpick inserted into the center comes out clean or with a few moist crumbs.
  7. Let the donut holes cool in the pan for 2 minutes, then gently remove them and transfer to a cooling rack.
  8. While still warm, brush each donut hole with melted butter.
  9. Roll each buttered donut hole in the cinnamon sugar mixture until completely coated.
  10. Serve warm. Best eaten within an hour of baking.

Notes

Do not overmix the batter to avoid dense donut holes. Use room temperature ingredients for best results. For gluten-free, substitute with a 1:1 gluten-free flour blend and add an extra tablespoon of milk. For dairy-free, use melted coconut oil or vegan butter and oat or almond milk. Store uncoated donut holes in an airtight container at room temperature for up to 2 days; coat just before serving. Freeze uncoated donut holes for up to 2 months.

Nutrition

Keywords: baked pumpkin donut holes, cinnamon sugar donut holes, easy pumpkin recipe, fall baking, baked donuts

Find it online: https://noshbelle.com/easy-baked-pumpkin-donut-holes-with-cinnamon-sugar/