Two Peas and Their Pod

Baked Pumpkin Donut Holes

Easy Baked Pumpkin Donut Hole Recipe on twopeasandtheirpod.com

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.

Baked Pumpkin Donut Hole Recipe on twopeasandtheirpod.com

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!

Easy Baked Pumpkin Donut Hole Recipe on twopeasandtheirpod.com We make these every fall!

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 milk

For the Coating:
4 tablespoons unsalted butter, melted
2/3 cup granulated sugar
2 tablespoons cinnamon

Directions:

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.

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215 Responses to “Baked Pumpkin Donut Holes”

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  4. Sunny — December 13, 2011 @ 5:13 pm

    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!
    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. :-) 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! 😀

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  9. Georgia @ The Comfort of Cooking — September 11, 2012 @ 6:25 pm

    These were so amazing! My husband and I both LOVED them. I wonder, though, how you could adapt the recipe without pumpkin puree for different flavors. Or, if it’s possible to make a glazed version as well. Thanks for the great recipe!

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  11. Adrienne — September 16, 2012 @ 4:21 pm

    I decided to tweak the donuts just a bit. I added mostly applesauce as a subsitute for all the oil, added only 1 T. of oil. Added 1 T. of chia and flax seeds. I decided to try one, and after 20 minutes of baking they are not baked through. The aroma is INCREDIBLE! I popped them in the oven for 10 more minutes and perfect. Oh, did I mention I baked them in muffin cups. The papers did stick, and eating them with a spoon….YUM. YUM!!!

  12. Adrienne — September 16, 2012 @ 4:24 pm

    I also made a lite cinnamon cream cheese frosting , and sprinkled the frosted donuts with toasted pumpkin seeds!!!!

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  16. hana — October 13, 2012 @ 9:28 am

    Hmmm

  17. Linda — October 13, 2012 @ 11:14 am

    I love pumpkin and would love to try these but I am trying to avoid the wheat based flour. Can you suggest a gluten free substitute for these?

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  20. Kim — October 15, 2012 @ 2:45 pm

    Hi! Making these today! Just had a quick question..What is the best way you’ve found to “dip them in butter”? Are using fingers and going for a total dunk, or just dipping the tops in and letting it run down when you pick it back up? Thank you! :)

  21. Two Peas — October 15, 2012 @ 2:50 pm

    I usually do a quick total dunk:) Enjoy!

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  29. karrie — November 30, 2012 @ 7:06 pm

    I just made these and they are very good. Very soft and moist!

  30. Tanya — December 9, 2012 @ 7:37 pm

    Found this in Fall 2012 & I have them twice! We love them!

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  34. Laurie — September 2, 2013 @ 5:10 pm

    Love these, definately a hit!

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  37. Ashleigh — September 24, 2013 @ 12:30 pm

    I cannot wait to try these! Great way to use pumpkin. I love baked donut holes too!
    http://scratchymama.com/?p=107

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