Baked Pumpkin Spice Donut Holes
Sweet, cozy, and dipped in cinnamon sugar—these baked pumpkin spice donut holes fill your kitchen with fall aromas. Pumpkin puree and warm spices make them soft and squishy, finished with a buttery sugar dip. Simple, oven-baked, and dangerously easy to enjoy by the handful.
50
donut holes
Ingredients
Donut Holes
- 2 cups (250 g) all-purpose flour spooned and leveled
- 3/4 cup (150 g) brown sugar light or dark
- 2 tsp baking powder
- 1/2 tsp (0.5 tsp) baking soda
- 2 tsp pumpkin pie spice
- 3/4 tsp (0.75 tsp) salt
- 1 large egg
- 2 egg yolks
- 1/3 cup (75 g) unsalted butter melted
- 1/4 cup (60 ml) vegetable oil
- 2 tsp vanilla extract
- 1 cup (245 g) pumpkin puree not pie filling
- 1/2 cup (120 ml) whole milk
For Rolling
- 4 tbsp (56 g) unsalted butter melted, cooled slightly
- 1/2 cup (100 g) granulated sugar
- 2 tsp cinnamon
Equipment
- Mini muffin tin
- Mixing bowls
- Whisk
- Spatula
- Measuring Cups & Spoons
Instructions
- Preheat your oven to 375°F (190°C). Lightly spray two 24-cup mini muffin tins with cooking spray and set aside.
- In a large bowl, whisk together flour, brown sugar, baking powder, baking soda, pumpkin pie spice, and salt.
- In a separate bowl, whisk the egg and egg yolks. Add melted butter, vegetable oil, vanilla, and pumpkin puree and whisk until smooth.
- Alternate adding the flour mixture and milk to the wet ingredients, starting and ending with the dry. Gently fold just until combined; do not overmix.
- Scoop about 1 tablespoon of batter into each mini muffin cup (you should get about 50 donut holes).
- Bake for 10–12 minutes, or until a toothpick inserted in the center comes out clean and edges look lightly golden.
- While baking, prepare the coating: melt the 4 tbsp butter and let cool slightly. In a bowl, combine granulated sugar and cinnamon for rolling.
- Let donut holes cool for 5 minutes. Dip each in melted butter, then immediately roll in cinnamon sugar to coat. Serve warm or at room temperature.
Notes
For best results, use pure pumpkin puree (not pumpkin pie filling). Store leftovers in an airtight container at room temperature for up to 2 days, or freeze uncoated donut holes for up to 2 months. To reheat from frozen, warm in a 300°F oven for 5–8 minutes and coat in fresh butter and cinnamon sugar.
Nutrition
Calories: 85kcal | Carbohydrates: 12g | Protein: 1g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 15mg | Sodium: 65mg | Potassium: 28mg | Fiber: 0.5g | Sugar: 5g | Vitamin A: 900IU | Vitamin C: 1mg | Calcium: 17mg | Iron: 0.5mg