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.