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5 from 3 votes

Baked Pumpkin Donut Holes

Recipe from Two Peas and Their Pod

You will love these easy baked pumpkin donuts! They are a fantastic fall treat!
Prep Time15 mins
Cook Time12 mins
Total Time30 mins
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

  • Preheat oven 350°F. Spray a 24-cup mini muffin tin with baking spray and set aside.
  • 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.
  • Divide batter evenly among muffin cups. Bake for 10-12 minutes or until a toothpick comes out clean.
  • 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.