Baked Pumpkin Spice Donut Holes
User Reviews
5
Baked Pumpkin Spice Donut Holes
Description
This recipe uses a batter of all-purpose flour, brown sugar, pumpkin pie spice, baking powder, and pumpkin puree to create moist, lightly spiced mini donuts. Eggs, vanilla extract, and melted butter enrich the mixture while whole milk adds moisture. After scooping into a mini muffin tin, they bake at 375°F until a toothpick comes out mostly clean, indicating tenderness without sogginess.
Once cooled, each donut hole is dipped in melted butter and rolled in a cinnamon sugar mixture, creating a sweet, slightly gritty coating that contrasts with the soft interior. The pumpkin pie spice blends cinnamon, nutmeg, and other warm seasonings, giving a characteristic autumn flavor.
These donut holes make about 30 mini treats, ideal for sharing or storing for quick snacks. Using a cookie scoop helps portion the batter evenly, ensuring consistent baking results. Their small size and baked method provide a lighter alternative to fried donuts.
Ingredients
- 1 1/2 cups all-purpose flour
- 1/3 cup packed light brown sugar
- 1 1/2 tsp baking powder
- 1 1/2 tsp pumpkin pie spice
- 1/4 tsp kosher salt
- 1 large egg
- 3/4 cup pumpkin NOT pumpkin pie filling, puree
- 1/2 cup milk whole
- 1 tsp vanilla extract
- 2 Tbsp butter melted, unsalted
Cinnamon sugar topping
- 1/2 cup butter melted, unsalted
- 1 1/2 cups granulated sugar
- 1 1/2 tsp ground cinnamon
Instructions
- Preheat oven to 375°F. Lightly spray a mini muffin tin with cooking spray and set aside.
- Combine dry ingredients (flour, brown sugar, baking powder, pumpkin pie spice, and salt) in a small mixing bowl and set aside.
- In a large mixing bowl, add egg and beat with whisk. Add in pumpkin puree, milk, and vanilla, whisking until combined.
- Add the flour mixture to the mixing bowl, stirring with a rubber spatula until combined. Stir in melted butter, until everything is well mixed.
- Scoop about 1 Tbsp of the batter into each muffin cavity.
- Bake for 10-12 minutes, until a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Let donut holes cool on a wire cooling rack.
- While donuts are cooling, make the cinnamon sugar topping by combining the granulated sugar and ground cinnamon in a shallow bowl.
- Melt the butter and set aside.
- Dip cooled donut holes, one at a time, into the melted butter (shaking off the excess), then into the cinnamon sugar mix, rolling them to coat.
Notes
- This recipe yields approximately 30 donut holes, making it suitable for parties or batch preparation.
- Using a cookie scoop can make filling the mini muffin tin easier and more uniform.
- Baked rather than fried, these donut holes have a tender crumb with a lightly crispy exterior from the cinnamon sugar coating.
Nutrition Information
Show DetailsNutrition Facts
Serving: 30donut
Amount Per Serving
Calories 113 kcal
% Daily Value*
| Calories | 113kcal | 6% |
| Carbohydrates | 18g | 6% |
| Protein | 1g | 2% |
| Fat | 4g | 6% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 1g | 50% |
| Cholesterol | 17mg | 6% |
| Sodium | 25mg | 1% |
| Potassium | 53mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 13g | 26% |
| Vitamin A | 1087IU | 22% |
| Vitamin C | 1mg | 1% |
| Calcium | 22mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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