Easy Baked Pumpkin Donut Holes with Cinnamon Sugar Recipe

Introduction

These easy baked pumpkin donut holes are a delightful seasonal treat, bursting with warm cinnamon and pumpkin spice flavors. Perfectly soft inside with a sweet cinnamon sugar coating, they make a great snack or dessert for fall gatherings.

Ingredients

• 1 ½ cups all-purpose flour (180g)
• ½ cup granulated sugar (100g)
• ¼ cup brown sugar, packed (50g)
• 1 ½ teaspoons baking powder
• ½ teaspoon baking soda
• 1 ½ teaspoons pumpkin pie spice
• 1 teaspoon ground cinnamon
• ½ teaspoon salt
• ¾ cup pumpkin puree (170g)
• 1 large egg, room temperature
• ¼ cup unsalted butter, melted and slightly cooled (57g)
• 1 teaspoon vanilla extract
• ¼ cup milk (60ml, any kind)
• For the coating:
  • ½ cup granulated sugar (100g)
  • 1 ½ tablespoons ground cinnamon
  • 3 tablespoons unsalted butter, melted

Instructions

1. Step 1: Preheat the oven to 350°F (175°C). Spray a 24-cup mini muffin pan generously with non-stick cooking spray.
2. Step 2: In a medium bowl, whisk together the flour, granulated sugar, brown sugar, baking powder, baking soda, pumpkin pie spice, cinnamon, and salt.
3. Step 3: In a large bowl, whisk the pumpkin puree, egg, melted butter, vanilla extract, and milk until smooth.
4. Step 4: Pour the dry ingredients into the wet ingredients. Fold gently with a rubber spatula until just combined; a few lumps are fine. Avoid overmixing.
5. Step 5: Fill each mini muffin cup about ¾ full using a 1-tablespoon cookie scoop or spoon.
6. Step 6: Bake for 8-10 minutes, until golden brown and a toothpick inserted in the center comes out clean.
7. Step 7: While the donut holes bake, prepare the cinnamon sugar coating by mixing ½ cup sugar with 1 ½ tablespoons cinnamon in a shallow bowl. Melt 3 tablespoons butter in a small bowl.
8. Step 8: Let the donut holes cool in the pan for exactly 2 minutes.
9. Step 9: Remove the donut holes from the pan and place them on a cooling rack.
10. Step 10: While still warm, brush each donut hole with melted butter, then roll in the cinnamon sugar mixture until fully coated.
11. Step 11: Serve immediately for the best texture.

Tips & Variations

• For a dairy-free option, use a plant-based milk and substitute the butter with coconut oil.
• To enhance spice, add a pinch of nutmeg or cloves to the batter.
• Brush the donut holes with warm maple syrup instead of butter for a different glaze.
• Ensure not to overmix the batter to keep the donut holes tender and light.

Storage

Store the donut holes in an airtight container at room temperature for up to 2 days. To refresh, reheat briefly in the microwave or oven for a warm, soft treat. The cinnamon sugar coating is best enjoyed fresh, so consider coating just before serving if storing leftovers.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned pumpkin for this recipe?

Yes, canned pumpkin puree works perfectly and provides consistent results. Just make sure it is plain pumpkin puree, not pumpkin pie filling.

Can I make these donut holes ahead of time?

Yes, you can bake them ahead and store them uncoated in an airtight container. Reheat before coating with cinnamon sugar to keep the coating fresh and crisp.

Easy Baked Pumpkin Donut Holes with Cinnamon Sugar Recipe

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★★★★★

4.8 from 73 reviews

• Author: Lila
• Total Time: 25 minutes
• Yield: 24 donut holes 1x
• Diet: Vegetarian

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Description

These Easy Baked Pumpkin Donut Holes are a delicious fall-inspired treat featuring tender, moist pumpkin-spiced dough baked to golden perfection and coated in a sweet cinnamon sugar mixture. Perfect for a quick snack or breakfast bite, they offer all the flavor of classic pumpkin donuts without the frying.

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Ingredients

Scale 1x2x3x

Donut Holes

• 1 ½ cups all-purpose flour (180g)
• ½ cup granulated sugar (100g)
• ¼ cup brown sugar, packed (50g)
• 1 ½ teaspoons baking powder
• ½ teaspoon baking soda
• 1 ½ teaspoons pumpkin pie spice
• 1 teaspoon ground cinnamon
• ½ teaspoon salt
• ¾ cup pumpkin puree (170g)
• 1 large egg, room temperature
• ¼ cup unsalted butter, melted and slightly cooled (57g)
• 1 teaspoon vanilla extract
• ¼ cup milk (60ml, any kind)

Cinnamon Sugar Coating

• ½ cup granulated sugar (100g)
• 1 ½ tablespoons ground cinnamon
• 3 tablespoons unsalted butter, melted

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Instructions

1. Preheat and Prepare Pan: Preheat your oven to 350°F (175°C) and generously spray a 24-cup mini muffin pan with non-stick cooking spray to prevent sticking.
2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, granulated sugar, brown sugar, baking powder, baking soda, pumpkin pie spice, ground cinnamon, and salt ensuring they are well combined.
3. Mix Wet Ingredients: In a large bowl, whisk pumpkin puree, egg, melted unsalted butter, vanilla extract, and milk until the mixture is smooth and homogeneous.
4. Combine Wet and Dry: Pour the dry ingredient mixture into the wet ingredients. Fold gently using a rubber spatula, mixing just until combined. It’s okay if the batter still has a few lumps; avoid overmixing to ensure tender donut holes.
5. Fill Muffin Cups: Use a 1-tablespoon cookie scoop or spoon to fill each mini muffin cup about ¾ full with batter.
6. Bake: Bake in the preheated oven for 8 to 10 minutes, or until the donut holes are golden brown and a toothpick inserted into the center comes out clean.
7. Prepare Coating: While the donut holes are baking, mix ½ cup granulated sugar with 1 ½ tablespoons of cinnamon in a shallow bowl. In a small separate bowl, melt 3 tablespoons of unsalted butter.
8. Cool in Pan: Allow the donut holes to cool in the pan for exactly 2 minutes after baking to make them easier to handle.
9. Remove and Cool Further: Carefully remove the donut holes from the pan and place them on a cooling rack.
10. Coat Donut Holes: While the donut holes are still warm, brush each one with melted butter, then roll them in the cinnamon sugar mixture until fully coated.
11. Serve: Serve immediately for the best texture and enjoy your freshly baked pumpkin donut holes.

Notes

• Do not overmix the batter; lumps are fine and help keep the donuts tender.
• Bake just until a toothpick comes out clean to avoid dryness.
• Use room temperature egg and slightly cooled melted butter for better mixing.
• Serve warm for optimal flavor and texture, but leftovers can be stored in an airtight container for up to 2 days.
• You can substitute milk with any plant-based milk to make it dairy-free.

• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Category: Dessert, Snack
• Method: Baking
• Cuisine: American

Keywords: pumpkin donut holes, baked pumpkin donuts, cinnamon sugar donuts, easy fall treats, mini pumpkin donuts