Baked Cinnamon Sugar Pumpkin Donut Holes
These Baked Cinnamon Sugar Pumpkin Donut Holes are the perfect bite-sized autumn treat. Fluffy, moist, and packed with pumpkin spice flavor, they are baked in a mini muffin tin and rolled in a crunchy cinnamon-sugar coating. A healthier, easier alternative to fried donuts that is ready in under 40 minutes.
Equipment
- Mini Muffin Pan
- Mixing bowls
- Wire rack
Ingredients
Dry Ingredients
- 1.75 cups all-purpose flour
- 0.5 tsp ground cinnamon
- 0.5 tsp ground nutmeg
- 0.5 tsp ground allspice
- 0.125 tsp ground cloves
- 2 tsp baking powder
- 0.5 tsp salt
Wet Ingredients
- 0.75 cup pumpkin puree not pie filling
- 0.5 cup milk
- 0.5 cup brown sugar packed
- 0.33 cup canola oil
- 1 large egg
- 1 tsp vanilla extract
Topping
- 4 tbsp unsalted butter melted
- 2 tbsp ground cinnamon
- 0.66 cup sugar
Instructions
- Preheat and Prep: Preheat oven to 350°F (175°C). Lightly oil a mini muffin pan or coat with nonstick spray.
- Mix Dry Ingredients: In a large bowl, whisk together flour, cinnamon, nutmeg, allspice, cloves, baking powder, and salt.
- Mix Wet Ingredients: In a separate bowl, whisk together pumpkin puree, milk, brown sugar, canola oil, egg, and vanilla extract.
- Combine: Pour the wet mixture over the dry ingredients. Stir gently with a rubber spatula just until moist. Do not overmix.
- Bake: Scoop batter evenly into the muffin tray. Bake for 10-12 minutes, or until a tester comes out clean.
- Coat and Serve: Combine the sugar and cinnamon for the topping in a bowl. While muffins are warm, dip each in melted butter and roll in the sugar mixture. Cool on a wire rack.
Notes
Do not mistake pumpkin pie filling for pure pumpkin puree; the former will make the batter too sweet and runny.