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Baked Pumpkin Donut Holes
4.8 from 27 votes

Baked Pumpkin Donut Holes

You will love these easy baked pumpkin donuts! They are a fantastic fall treat!

Prep Time
15 mins
Cook Time
12 mins
Total Time
30 mins
Servings: 24 donut holes (mini muffins)
Course: Breakfast, Baked Goods
Cuisine: American, Vegetarian

Ingredients

For the Donuts:
  • 1 3/4 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoons cinnamon
  • 1/2 teaspoons nutmeg
  • 1/2 teaspoon allspice
  • 1/8 teaspoons cloves ground
  • 1/3 cup canola oil
  • 1/2 cup light brown sugar
  • 1 egg large
  • 1 teaspoon vanilla extract
  • 3/4 cup pumpkin not pumpkin pie filling, canned, plain
  • 1/2 cup milk
For the Coating:
  • 4 tablespoons butter melted, unsalted
  • 2/3 cup granulated sugar
  • 2 tablespoons cinnamon

Instructions

    Cup of Yum
  1. Preheat oven 350°F. Spray a 24-cup mini muffin tin with baking spray and set aside.
  2. In a medium bowl, whisk together flour, baking powder, salt, cinnamon, nutmeg, allspice, and cloves. In a separate, large bowl whisk together oil, brown sugar, egg, vanilla, pumpkin and milk until smooth. Add dry ingredients to wet ingredients and mix until just combined.
  3. Divide batter evenly among muffin cups. Bake for 10-12 minutes or until a toothpick comes out clean.
  4. While the muffins bake, melt butter in one bowl and combine granulated sugar and cinnamon in another bowl. Remove muffins from oven and cool for 2 minutes. Dip each muffin in melted butter, then roll in cinnamon sugar to coat. Serve muffins warm or at room temperature.