Description
These baked pumpkin donut holes are soft, bite-sized treats bursting with warm spices and real pumpkin flavor. Rolled in buttery cinnamon sugar, they’re the perfect fall indulgence without the mess of frying. Serve them fresh and warm for the ultimate cozy-day snack!
Ingredients
For the Donut Batter:
1¾ cups all-purpose flour
2 tsp baking powder
½ tsp salt
1 tsp pumpkin pie spice
½ tsp ground nutmeg
¾ cup pumpkin purée (not pumpkin pie filling)
½ cup brown sugar
⅓ cup vegetable oil
1 large egg
1 tsp vanilla extract
½ cup milk
For the Cinnamon Sugar Coating:
1 stick (½ cup) unsalted butter, melted
⅔ cup granulated sugar
1 tbsp cinnamon
Instructions
Preheat oven to 350°F (175°C). Grease a mini muffin pan or use silicone molds.
In a large bowl, whisk together flour, baking powder, salt, pumpkin pie spice, and nutmeg.
In another bowl, combine pumpkin purée, brown sugar, oil, egg, vanilla, and milk.
Pour wet ingredients into dry and mix just until combined.
Fill mini muffin cups about ¾ full.
Bake 10–12 minutes or until a toothpick comes out clean. Let cool slightly.
In a small bowl, mix sugar and cinnamon.
Dip each warm donut hole in melted butter, then roll in the cinnamon sugar mix.
- Category: Snack
Nutrition
- Calories: 110
- Sugar: 9g
- Fat: 5g
- Carbohydrates: 15g
- Fiber: 0.5g
- Protein: 1g