Baked Pumpkin Donut Holes
Baked pumpkin donut holes coated with cinnamon and sugar. These make the perfect breakfast for fall!
Ingredients
Pumpkin Donut Holes:
- 2 cups all-purpose flour (spooned & leveled)
- 2 teaspoons baking powder
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1 cup pumpkin puree (NOT pumpkin pie filling)
- 1/2 cup light brown sugar
- 1 large egg
- 1/2 cup milk
- 1/4 cup unsalted butter melted and slightly cooled
- 1 teaspoon vanilla
Cinnamon Sugar Coating:
- 6 tablespoons unsalted butter melted and slightly cooled
- 3/4 cup granulated sugar
- 1 and 1/2 tablespoons ground cinnamon
Instructions
- Preheat oven to 350 degrees. Spray a mini muffin pan well with non-stick cooking spray and set aside.
- In a large bowl, whisk together the flour, baking powder, pumpkin pie spice, nutmeg, and salt. Set aside.
- In a separate bowl, mix together the pumpkin puree, brown sugar, egg, milk, unsalted butter, and vanilla until fully combined.
- Add the wet ingredients to the dry ingredients and mix until just combined.
- Spoon or pipe the batter into the mini muffin cavities about 3/4 of the way full. Bake at 350 degrees for 11-13 minutes or until a wooden toothpick inserted into the donut hole comes out clean.
- Remove from the oven and let cool in the pan for 5 minutes. Remove the donut holes from the pan to a wire rack to cool.
- Meanwhile, add the melted butter to a small bowl. Add the cinnamon and sugar to a separate bowl and mix together well.
- Take each donut hole and dunk it into the melted butter, making sure it is fully coated. Then dip it into the cinnamon and sugar mixture, making sure to coat well.
- Serve and enjoy!
Notes
Prepared donut holes are best eaten the same day. You can bake the donut holes ahead of time, then coat them with the butter, cinnamon, and sugar just before serving.