Pumpkin donut holes that are coated in irresistible cinnamon sugar crust. These baked pumpkin spice donut holes taste just like the real thing!
Have you seen my pumpkin ebook for 25 pumpkin recipe that aren't pie and 1 that is? I think you would love it.
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:
I'm not one to shy away from frying anything (pickles?, ice cream?, veggies?), but in the interest of getting donuts in my face faster, a baked version can really save the day.
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.
Pumpkin Donut Holes
Pumpkin donut holes with a cinnamon sugar crust.
Ingredients
- 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
Instructions
- 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.
Notes
Please note that this recipe uses a MINI muffin pan.
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Nutrition Information:
Yield:
4Serving Size:
1Amount Per Serving: Calories: 486Total Fat: 25gSaturated Fat: 15gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 109mgSodium: 285mgCarbohydrates: 62gFiber: 3gSugar: 34gProtein: 6g
Tori says
Yumness! Just when I thought a donut hole couldn't get better you go and make these perfections!
Gayle says
Can you use a sugar substitute?
Christina Lane says
I haven't tried it, so proceed with caution. Follow the instructions on your sugar substitute bag.
Erin@WellPlated says
When are we baking these together? SMITTEN!
Annie says
Hurray for pumpkin season!! These look fantastic!
Maryea {Happy Healthy Mama} says
I need no convincing. I trust you 100%.
Sarah | Broma Bakery says
Totally in love. I would like 5, please.
Abby @ The Frosted Vegan says
Ok fine, if you make me! Doing it.
Catherine says
Dear Christina, I can't wait to give these a go...the texture looks incredible. I can only imagine how delicious these taste. xo, Catherine
Jessica says
Can I double this recipe? Made it for my doorman and he loved it so much I want to make a larger batch for he and his son!
Christina Lane says
Yes you can! I love this recipe so much that I've doubled it :)
Nicole ~ Cookng for Keeps says
I might have to make these tonight.....
Amy @ Thoroughly Nourished Life says
I love me something baked that tastes like it's fried.
It's a good thing this only makes 9 donut holes because I think I'm going to eat the entire batch myself.
dixya@food, pleasure, and health says
i love when pictures can talk for itself. i had been waiting for these. i have to JUST DO IT.