Baked Pumpkin Donut Holes
I spend a lot of time feeding our baby during the day and night. To keep myself occupied during feedings, I keep my iPhone nearby. I check emails, look at Facebook, chat on Twitter, and browse Pinterest. I recently spotted a recipe for Baked Pumpkin Donut Holes on Pinterest and immediately “pinned” it to my “Fall Favorites” board. Josh absolutely loves donuts and you all know we are obsessed with pumpkin. It didn’t take me long to make these Pumpkin Donut Holes.
Technically, the donut holes are mini muffins, but they look like and taste like donut holes. I love that the donut holes are baked and not fried. The donut holes are soft, cakey, and have a nice pumpkin spice flavor. The best part is the finish on the donut holes. When the donut holes come out of the oven, you dip them in butter and roll them in cinnamon and sugar. Talk about yum!
Josh devoured these pumpkin donut holes. He couldn’t stop popping them in his mouth. He washed them down with a cold glass of milk…and then went back for more:) These Baked Pumpkin Donut Holes are super easy to make and are perfect for a Fall breakfast treat or snack. Get out the pumpkin and make a batch today!
Baked Pumpkin Donut Holes
Yield: 24 donut holes (mini muffins)
Cook Time: 10-12 minutes
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 ground cloves
1/3 cup canola oil
1/2 cup light brown sugar
1 large egg
1 teaspoon vanilla extract
3/4 cup canned plain pumpkin (not pumpkin pie filling)
1/2 cup milkFor the Coating:
4 tablespoons unsalted butter, melted
2/3 cup granulated sugar
2 tablespoons cinnamonDirections:
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.
Recipe from The Craving Chronicles
If you like these Baked Pumpkin Donut Holes, you might also like:
- Pumpkin Doughnuts from Pinch My Salt
- Baked Pumpkin Doughnuts with Maple-Cinnamon Glaze from Taste and Tell
- Pumpkin Donuts with Honey Glaze from Dessert for Two
- Pumpkin Cinnamon Streusel Muffins from Two Peas and Their Pod
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These look amazing!!
This beats Dunkin Doughnuts! I bet they go great with Maple Almond Butter
Wow-these are incredible!!! I didn’t have allspice so I subbed in 1/4 tsp pumpkin pie spice. Absolutely delicious!
My husband and I made these last night for dinner and they were AMAZING! Thank you so much for the recipe!
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AMAZING! I ran out of the ‘butter’ to roll them in and made the maple glaze from the link in the ‘you might also like’ section…with cardamom & maple syrup instead of the cinnamon & milk and extract to go on the big doughnuts. Since I had the 24 mini doughnuts and 6 large ones. Our pastor’s and their wives got the large ones for Pastor Appreciation Month and women setting up booth for the carnaval ate the minis that made is past my daughter…LOL!
Everyone who had one was making sound effects and I’ve been called both evil and angel today ;-D
Thank you! It was my daughter’s first ever doughnut, she is 21 monthes…I used soy milk since she had dairy allergy…
Maria, I am totally making these. How delicious! I actually don’t like donuts – I don’t enjoy the taste of fried dough, but I would love a baked version. My kids will go nuts for them. Oh, how I remember those endless feedings. I didn’t have an iPhone then so I would just stare off into space or count the minutes until it was over. At least you have something to do. You are too productive!
I made them this morning and they were fantastic! Even my boyfriend who does not like anything remotely sweet, loved them! Thanks for the recipe!
made these this morning… they were delicious!!!
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Made two batches of these this morning – one dairy-free, one from the original recipe. Both amazing! Thank you!
Baked 3 batches of these this morning with my 3-year-old! THEY ARE DELICIOUS! Be careful or you won’t have any to share!!!!!!
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I’ve been wanting to make baked pumpkin donuts since fall arrived and it looks like these might be the perfect ones to try!
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We made these this weekend and they are wonderful! My 7 year old nephew really loved them and took some home after our weinie roast!
Two Peas replied: — October 31st, 2011 @ 12:16 am
I am glad everyone enjoyed the donut holes!
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Made these for a soup luncheon at work yesterday. Everybody loved them! Thank you for sharing this with us.
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Made these this morning. They were a huge hit! Could not believe how easy and delicious they were. This will definitely be in our cold weather breakfast rotation. Thanks so much for sharing the recipe!
I’ve had this recipe bookmarked for a while and noticed some pumpkin languishing in my fridge so I made a batch – soooo good. Quick and easy, too! Thanks for the great recipe!
Just made these this morning, and we LOVE them! My husband is a health-freak, and will rarely eat very many of the sweet breakfasts I make….not these! Thanks so much for the awesome recipe!
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I made these yesterday morning with 2 of my best friends, using my new Nostalgia donut hole & cake pop maker. OMG! They were SOoo awesome!
All of us girls loved it too. So, thank you from the bottom of my heart for a new ‘family’ recipe! I’ll hand it down to my daughter & granddaughters! 
I don’t like allspice, so left that out but added a little extra cinnamon to batter. Also, used FRESH nutmeg I grated and that had to come to less than called for as well. Used only 1/16 of cloves and I only had brown sugar & vegetable oil, so those were substitued for the light brown & canola.
This was the first batch of donuts I made in my new appliance &* warning * if you get one of those machines, you HAVE to be VERY careful because the top & the latch thingy gets SOoo hot, USE A HOTPAD!! However, that said, you put a scoop of this recipe in each of the thingies, close it up, and 3 minutes later, voila!! I had read reviews of the machine before buying it and they’re correct… check the donuts a minute early, carefully flip them over & close 1 more minute for a perfect browning of both sides.
But back to patting you on the back for this recipe!! It is SO tasty, that my hubby who’s been carefully counting his carbs, journaling his food to get his diabetes under control…. ate 1/2 of one of these rather large ‘donut holes’ and LOVED it to the point of saying I MUST make them again! Half didn’t hurt his blood sugar count and he said it was well worth spending some of his precious carbs on! That’s amazing because he doesn’t waste carbs on mediocre stuff.
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