Baked Pumpkin Donut Holes

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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 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. Β 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

You will love these easy baked pumpkin donuts! They are a fantastic fall treat!
Prep Time
15 minutes
Cook Time
12 minutes
Total Time
30 minutes
Servings
24 donut holes (mini muffins)

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

Instructions

  1. Preheat oven 350Β°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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Maria Lichty

I’m Maria and my husband is Josh. We share a love of cooking, baking, and entertaining. We enjoy creating recipes that are simple, fresh, and family friendly. We love sitting around the table with good food, good conversation, and good friends and family! Our kitchen is always open!
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CommentsLeave a reply

  1. I too am loving the baked donut craze right now. I just got a mini muffin pan and made some baked pumpkin donuts this weekend. You have to love the miniature dessert. It makes me feel less guilty about eating one. Or fifteen! πŸ™‚

  2. i love your food pictures and want to invite you to try out tastingspot.com. it’s for anyone that just wants another place to submit photos and share it will other foodies. It’s still in beta version, but would love for you to start adding some photos and help get it going.

  3. How perfect! I happen to have some pumpkin left despite making your pumpkin gingersnaps twice…I’m sure these will be just as delicious! (Also, isn’t is amazing how much of your day can be spent feeding a baby??)

  4. These sound like pumpkin cake balls. They’re so pretty and I love that they’re covered with cinnamon. What I love best though is that you can indulge and so long as you don’t indulge in too many, just one would hopefully take the sweet edge off.

    Thank you for sharing!

  5. I would really like to try these… they are calling my name! I am going to have to do a julie and julia thing only with me and your blog. Cause everything you make is awesome. πŸ™‚

  6. ok, these sound soooo good…and when you said that Josh had milk with them it made me totally crave these. Seriously though, these would be so dangerous in my house because I would eat them for breakfast, snack, lunch, snack, dinner, and snack.

  7. These look wonderful! All these recipes with pumpkin makes me want to get straight into the kitchen… if only I wasn’t allergic to pumpkin. Please let me know if you know of a good substitute πŸ˜‰

  8. I just made these last night, and they are so delicious. I brought them in to work today, and my colleagues agree that they are wonderful. Thanks so much for sharing this recipe.

  9. I visited your blog yesterday to retrieve a totally different recipe, but as soon as I saw the donut holes, I knew I HAD to make them–immediately! They were SO simple and delicious. I made a double batch (ended up with about 5 doz.) and sent them with my husband to his men’s meeting at our church. The platter came home empty, and I’ve now been accused by one guy of trying to kill them by feeding them delicious food. Thanks for sharing a winner!

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