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Easy Baked Pumpkin Spice Donut Holes with Cinnamon Sugar

baked pumpkin donut holes - featured image
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These baked pumpkin spice donut holes are soft, tender, and coated in a crunchy cinnamon sugar. They are quick and easy to make, perfect for fall gatherings or a cozy treat.

Ingredients

Scale
  • 1 ¾ cups (220g) all-purpose flour
  • ½ cup (100g) granulated sugar
  • ¼ cup (50g) light brown sugar, packed
  • 1 ½ teaspoons baking powder
  • ½ teaspoon baking soda
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon ground cinnamon
  • ½ teaspoon salt
  • 1 cup (245g) pumpkin puree
  • 1 large egg, at room temperature
  • ¼ cup (60ml) milk
  • ¼ cup (60g) unsalted butter, melted and slightly cooled
  • 1 teaspoon vanilla extract
  • For the Cinnamon Sugar Coating:
  • ½ cup (100g) granulated sugar
  • 2 tablespoons ground cinnamon
  • ¼ cup (60g) unsalted butter, melted

Instructions

  1. Preheat your oven to 350°F (175°C). Generously grease a 24-cup mini muffin tin with butter or non-stick spray.
  2. In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, brown sugar, baking powder, baking soda, pumpkin pie spice, ground cinnamon, and salt.
  3. In a separate medium bowl, whisk together the pumpkin puree, egg, milk, melted butter, and vanilla extract until smooth.
  4. Pour the wet ingredients into the dry ingredients. Gently fold with a rubber spatula until just combined. Do not over-mix.
  5. Using a 1-tablespoon cookie scoop or small spoon, fill each greased muffin cup almost to the top.
  6. Bake for 10 to 12 minutes, until the tops spring back when lightly touched and a toothpick inserted into the center comes out clean.
  7. Let the donut holes cool in the pan for exactly 2 minutes, then gently remove them and place on a cooling rack.
  8. In a shallow bowl, whisk together the granulated sugar and ground cinnamon for the coating. In another small bowl, melt the remaining ¼ cup of butter.
  9. While still warm, dip each donut hole into the melted butter, then roll in the cinnamon sugar mixture until completely coated.
  10. Serve immediately, while still warm.

Notes

For best results, use room temperature egg and milk. Do not over-mix the batter. Let donut holes cool in pan for exactly 2 minutes before removing. Coat while still warm for best adherence. 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, cinnamon sugar, fall, easy, quick

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