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Baked Pumpkin Spice Donut Holes


  • Author: Christine

Description

These baked pumpkin spice donut holes are a perfect seasonal treat, capturing the warm, cozy flavors of fall in every bite. Made with pumpkin puree and spiced with a blend of cinnamon, nutmeg, ginger, and cloves, they’re soft and tender on the inside with a delicious cinnamon sugar coating on the outside. Best of all, they’re baked rather than fried, making them a lighter, healthier option without sacrificing flavor.


Ingredients

Scale

Pumpkin Spice Donuts

  • 2 1/2 cups (300g) all-purpose flour
  • 3/4 cup brown sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 2 teaspoons pumpkin pie spice
  • 1/2 teaspoon salt
  • 1 large egg + 2 egg yolks
  • 1/4 cup melted butter
  • 1/4 cup vegetable oil
  • 1 1/2 teaspoons vanilla extract
  • 1 (15-ounce) can plain pumpkin puree
  • 1/2 cup whole milk

Cinnamon Sugar Coating

  • 1/2 cup melted butter
  • 1 cup granulated sugar
  • 3 tablespoons cinnamon (or pumpkin pie spice)

Instructions

  • Preheat and Prepare:
    Preheat the oven to 375°F (190°C). Lightly coat two 24-cup mini muffin tins with cooking spray and set aside. Preheating ensures the donut holes bake evenly and rise properly.
  • Mix Dry Ingredients:
    In a large bowl, whisk together the flour, brown sugar, baking powder, baking soda, pumpkin pie spice, and salt until well combined.
  • Mix Wet Ingredients:
    In a separate bowl, lightly beat the egg and yolks, then whisk in the melted butter, vegetable oil, vanilla extract, and pumpkin puree until smooth.
  • Combine Wet and Dry Ingredients:
    Gradually add the dry ingredients to the wet mixture, alternating with the whole milk. Start and end with the dry ingredients, mixing gently by hand to avoid overworking the batter.
  • Fill Muffin Tins:
    Scoop about 1 tablespoon of batter into each prepared mini muffin cup. Fill each cavity about three-quarters full to allow room for the donut holes to rise.
  • Bake:
    Bake for 10-12 minutes, or until a toothpick inserted into the center comes out clean. The tops should be slightly golden. Avoid overbaking to keep the donut holes moist.
  • Prepare Cinnamon Sugar Coating:
    While the donut holes are baking, melt the butter for the coating and set aside to cool. In a separate bowl, mix the sugar and cinnamon (or pumpkin pie spice) until well combined.
  • Coat the Donut Holes:
    Allow the baked donut holes to cool for about 5 minutes. While still warm, dip each one in the melted butter, then roll in the cinnamon sugar mixture to coat evenly.
  • Serve:
    Serve warm or at room temperature. Pair with coffee or spiced cider for the perfect fall experience.

Notes

  • Pumpkin Puree vs. Pumpkin Pie Filling: Be sure to use plain pumpkin puree and not pumpkin pie filling, as the latter contains added sweeteners and spices that could throw off the flavor balance of the donut holes.
  • Storage: These donut holes can be stored in an airtight container at room temperature for up to 2 days, or in the fridge for up to 5 days. To freeze, layer them in an airtight container with parchment paper between each layer, and reheat in the oven at 300°F (150°C) before serving.
  • Reheating Tip: For a fresh-out-of-the-oven experience, reheat the donut holes in a 300°F oven for 5-7 minutes or in the microwave for 15-20 seconds until warm.