Introduction
Baked Pumpkin Donut Holes are a delightful fall treat, featuring warm spices, pumpkin flavor, and a sweet cinnamon-sugar coating. They are easy to make in a mini muffin pan, making them a perfect breakfast or snack for the season. This guide will walk you through everything you need to know to make the perfect batch of Baked Pumpkin Donut Holes.
Why You’ll Love This Recipe
- Baked, not fried – Less oil and mess!
- Full of pumpkin flavor – A great way to use pumpkin puree.
- Coated in cinnamon sugar – Adds the perfect sweetness and texture.
- Quick & easy – Ready in under an hour.
Ingredients
For the 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 extract
For the Cinnamon Sugar Coating:
- 6 tablespoons unsalted butter (melted and slightly cooled)
- 3/4 cup granulated sugar
- 1 1/2 tablespoons ground cinnamon
How to Make Baked Pumpkin Donut Holes
Step 1: Preheat & Prepare
Preheat your oven to 350°F (175°C). Spray a mini muffin pan with non-stick cooking spray and set aside.
Step 2: Mix Dry Ingredients
In a large mixing bowl, whisk together the flour, baking powder, pumpkin pie spice, nutmeg, and salt. Set aside.
Step 3: Mix Wet Ingredients
In a separate bowl, mix the pumpkin puree, brown sugar, egg, milk, melted butter, and vanilla until fully combined.
Step 4: Combine & Fill
Slowly add the wet ingredients to the dry ingredients, stirring until just combined. Avoid overmixing.
Using a spoon or piping bag, fill each mini muffin cavity about 3/4 full.
Step 5: Bake
Bake for 11-13 minutes or until a toothpick inserted into the center comes out clean.
Step 6: Cool
Let the donut holes cool in the pan for about 5 minutes before transferring them to a wire rack.
Step 7: Coat in Cinnamon Sugar
While the donut holes are cooling, prepare the coating:
- Melt the butter in a small bowl.
- In a separate bowl, mix the cinnamon and sugar together.
- Dip each donut hole in the melted butter, ensuring it’s fully coated.
- Roll in the cinnamon sugar mixture until evenly coated.
Step 8: Serve & Enjoy!
These donut holes are best enjoyed fresh but can be stored in an airtight container for up to 3 days.
Tips for Perfect Donut Holes
- Use fresh pumpkin puree for the best flavor.
- Don’t overmix the batter to keep them light and fluffy.
- Work quickly when coating to ensure the sugar sticks well.
- Store properly in an airtight container at room temperature.
FAQs
Can I Make These Ahead of Time?
Yes! You can bake the donut holes in advance and coat them in cinnamon sugar just before serving for the best texture.
Can I Freeze Baked Pumpkin Donut Holes?
Yes! Freeze the donut holes without the coating for up to 2 months. When ready to eat, thaw at room temperature and coat in cinnamon sugar before serving.
What Can I Use Instead of a Mini Muffin Pan?
If you don’t have a mini muffin pan, you can use a regular muffin tin but adjust the baking time accordingly.
Conclusion
Baked Pumpkin Donut Holes are a perfect fall treat, combining pumpkin, warm spices, and a delicious cinnamon sugar coating. They’re easy to make, baked instead of fried, and full of cozy flavors. Try making a batch today and enjoy the taste of autumn!
