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Easy Baked Pumpkin Donut Holes with Cinnamon Sugar Recipe

★★★★★

4.8 from 73 reviews
  • Author: Lila
  • Total Time: 25 minutes
  • Yield: 24 donut holes 1x
  • Diet: Vegetarian

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.

Ingredients

Scale

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

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

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