Pumpkin donut holes that are coated in irresistible cinnamon sugar crust. These baked pumpkin spice donut holes taste just like the fried version!
Hand to God, these baked donut holes taste like fried donut holes. I don't know how I did it. There were several versions, but the last one just popped. I sent the recipe to my Mom to try, and she agreed.
It's not just the cinnamon-sugar coating (which all donuts should have, am I right?); there's a creaminess to the muffins. It's unbelievable, until you try it!
If I had to guess, I would say that it's the high amount of baking powder in such a small recipe. This recipe makes just 9 mini muffins, but calls for a full teaspoon of baking powder. It's a balancing act to use this much baking powder; the spices and pumpkin puree really step up to the plate here.
Pumpkin donut holes:
Plus, I'd rather slide these pumpkin donut holes into the oven in the mornings than heat up a big pan of oil. It's so much easier to plop batter in a muffin pan, too, isn't it? you really need a mini muffin pan for this recipe, not a full size muffin pan.
Pumpkin spice donut holes
I love that these pumpkin donut holes are baked before being rolled in melted butter and cinnamon sugar. There's hardly anything that isn't made better by dunking in melted butter and cinnamon sugar post-baking.
This is such a great fall breakfast treat, and I love to make it on Friday mornings before school for my daughter. Nine baked pumpkin donut holes is the perfect amount for our family: my daughter can eat two and my husband and I can take care of the rest, hah. It's a challenge to eat seven pumpkin donut holes for us, but we somehow manage--only kidding.
Happy pumpkin season, friends! Can I suggest my pumpkin chocolate chip cookies for an after school snack?
If you try these pumpkin donut holes, let me know how you like them! I'd love to hear from you in the comments.
This recipe just uses 1 egg white; be sure to check my recipe to use the leftover egg yolk!
- 4 tablespoons unsalted butter, softened
- ⅓ cup granulated sugar
- 1 large egg white
- ¼ cup canned pumpkin puree
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
- ¼ cup milk
For the coating:
- 4 tablespoons unsalted butter, melted
- 2 tablespoon cinnamon
- ⅓ cup granulated sugar
- Preheat the oven to 350.
- Spray 9 cups in a mini muffin pan with cooking spray.
- In a medium bowl, beat together the softened butter and sugar until fluffy, about 2-3 minutes.
- Beat in the egg white and pumpkin puree.
- In a small bowl, whisk together the flour, baking powder and salt.
- Add ⅓ of the dry ingredients to the wet, mixing just to combine.
- Add half of the milk, mix well.
- Add another ⅓ of the dry ingredients, stirring to combine, followed by the last ½ of the milk. Finally, stir in the the last of the dry ingredients.
- Divide the mixture into 9 of the mini muffin cups. Do not make more than 9 muffins--pile the dough into the pan evenly.
- Bake for 12-13 minutes, until a toothpick inserted comes out clean.
- Let the muffins cool in the pan while making the coating: melt the butter and place into a small bowl for dipping.
- Stir the cinnamon and sugar together in a shallow bowl for dipping.
- Dip each muffin generously in butter, and then roll in the cinnamon-sugar mixture.
- Serve immediately, but will keep for 1 day covered on the counter.
Please note that this recipe uses a MINI muffin pan.
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Amount Per Serving: Calories: 486Total Fat: 25gSaturated Fat: 15gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 109mgSodium: 285mgCarbohydrates: 62gFiber: 3gSugar: 34gProtein: 6g