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Easy Baked Pumpkin Donut Holes with Cinnamon Sugar

baked pumpkin donut holes - featured image
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These baked cinnamon sugar pumpkin donut holes are soft, cakey, and coated in a crunchy cinnamon sugar crust. Ready in 25 minutes, they’re the perfect fall treat without the mess of deep frying.

Ingredients

Scale
  • 1 ½ cups all-purpose flour (180g)
  • ½ cup granulated sugar (100g)
  • ¼ cup brown sugar, packed (50g)
  • 1 ½ teaspoons baking powder
  • ½ teaspoon baking soda
  • 1 ½ teaspoons pumpkin pie spice
  • 1 teaspoon ground cinnamon
  • ½ teaspoon salt
  • ¾ cup pumpkin puree (170g)
  • 1 large egg, room temperature
  • ¼ cup unsalted butter, melted and slightly cooled (57g)
  • 1 teaspoon vanilla extract
  • ¼ cup milk (60ml, any kind)
  • For the coating:
  • ½ cup granulated sugar (100g)
  • 1 ½ tablespoons ground cinnamon
  • 3 tablespoons unsalted butter, melted

Instructions

  1. Preheat oven to 350°F (175°C). Spray a 24-cup mini muffin pan generously with non-stick cooking spray.
  2. In a medium bowl, whisk together flour, granulated sugar, brown sugar, baking powder, baking soda, pumpkin pie spice, cinnamon, and salt.
  3. In a large bowl, whisk together pumpkin puree, egg, melted butter, vanilla extract, and milk until smooth.
  4. Pour dry ingredients into wet ingredients. Fold gently with a rubber spatula until just combined (a few lumps are fine). Do not overmix.
  5. Fill each mini muffin cup about ¾ full using a 1-tablespoon cookie scoop or spoon.
  6. Bake for 8-10 minutes, until golden brown and a toothpick inserted in center comes out clean.
  7. While baking, prepare cinnamon sugar coating: mix ½ cup sugar with 1 ½ tablespoons cinnamon in a shallow bowl. Melt 3 tablespoons butter in a small bowl.
  8. Let donut holes cool in pan for exactly 2 minutes.
  9. Remove donut holes from pan and place on a cooling rack.
  10. While still warm, brush each donut hole with melted butter, then roll in cinnamon sugar mixture until fully coated.
  11. Serve immediately for best texture.

Notes

Don’t overmix the batter. Let donut holes cool in pan for exactly 2 minutes to prevent sticking. For extra crunch, double coat with butter and cinnamon sugar. Store leftovers in an airtight container at room temperature for up to 2 days. Freeze uncoated donut holes for up to 3 months.

Nutrition

Keywords: pumpkin donut holes, baked donut holes, cinnamon sugar, fall recipe, easy donut holes

Find it online: https://lenatable.com/easy-baked-pumpkin-donut-holes-with-cinnamon-sugar/