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Baked Cinnamon Sugar Pumpkin Donut Holes: Easy 25-Minute Recipe

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These baked cinnamon sugar pumpkin donut holes are a happy accident turned fall favorite. They’re quick, easy, and made with simple ingredients for a warm, spiced, and irresistible treat.

Ingredients

Scale
  • 1 ¾ cups all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 2 teaspoons pumpkin pie spice
  • ½ cup granulated sugar
  • ¼ cup packed light brown sugar
  • 1 large egg, room temperature
  • ¾ cup canned pumpkin puree (not pumpkin pie filling)
  • ¼ cup unsalted butter, melted and slightly cooled
  • ¼ cup milk (whole milk preferred)
  • 1 teaspoon vanilla extract
  • ½ cup granulated sugar (for coating)
  • 2 teaspoons ground cinnamon (for coating)
  • 3 tablespoons unsalted butter, melted (for rolling)

Instructions

  1. Preheat your oven to 350°F (175°C). Generously grease a 24-cavity mini muffin pan with butter or non-stick spray.
  2. In a medium bowl, whisk together the dry ingredients: 1 ¾ cups all-purpose flour, 1 teaspoon baking powder, ½ teaspoon baking soda, ½ teaspoon salt, and 2 teaspoons pumpkin pie spice. Set aside.
  3. In a large bowl, whisk together ½ cup granulated sugar, ¼ cup packed light brown sugar, and 1 large egg until smooth and slightly lighter in color, about 30 seconds.
  4. Add ¾ cup canned pumpkin puree, ¼ cup melted unsalted butter, ¼ cup milk, and 1 teaspoon vanilla extract to the sugar mixture. Whisk until smooth.
  5. Fold the dry ingredients into the wet ingredients using a rubber spatula, just until no streaks of flour remain. Do not overmix.
  6. Let the batter rest for 5 minutes.
  7. Fill each greased mini muffin cup about ¾ full using a small cookie scoop or teaspoon. You should get about 24 donut holes.
  8. Bake for 8-10 minutes, until the tops are set and a toothpick inserted into the center comes out clean or with a few moist crumbs.
  9. Cool in the pan for 2 minutes, then gently loosen the edges and transfer to a cooling rack.
  10. While the donut holes cool slightly, mix ½ cup granulated sugar and 2 teaspoons ground cinnamon in a shallow bowl. Melt 3 tablespoons unsalted butter in a separate small bowl.
  11. Working in batches, brush each warm donut hole lightly with melted butter, then roll in the cinnamon sugar mixture until fully coated.
  12. Serve immediately or let cool completely. Best eaten the same day.

Notes

Don’t overmix the batter to avoid tough donut holes. Use room temperature ingredients to prevent the melted butter from seizing. Watch the baking time closely; ovens vary. Grease the pan generously to prevent sticking. Roll the donut holes while they are still warm for the best coating adhesion.

Nutrition

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

Find it online: https://gleamgulp.com/baked-cinnamon-sugar-pumpkin-donut-holes-easy-25-minute-recipe/