Baked Pumpkin Donut Holes

With no fancy equipment needed, this wonderful pumpkin donut recipe is perfect for just about anyone with an inkling to bake.
By Kim Hamill

Baked Pumpkin Donut Holes

Baked Pumpkin Donut Holes
 
Prep Time
Cook Time
Total Time
 
With no fancy equipment needed, this wonderful pumpkin donut recipe is perfect for just about anyone with an inkling to bake.
Author:
Recipe Type: Baking
Serves: 30 donuts
Ingredients
for the donuts:
  • 1¾ cup all purpose flour
  • 1½ teaspoons baking powder
  • ½ teaspoon salt
  • 1 teaspoon cinnamon
  • ½ teaspoon nutmeg
  • ⅓ cup vegetable oil
  • ½ cup brown sugar
  • 1 egg
  • 1½ teaspoon vanilla extract
  • ¾ cup canned pumpkin
  • ½ cup milk
for coating:
  • ¼ cup unsalted butter, melted
  • ? cup sugar
  • ½ – 1 tablespoon cinnamon
Instructions
  1. Preheat oven to 350º F. Butter a mini-muffin pan and set aside.
  2. In a medium bowl, mix flour, baking powder, salt, and spices together, and set aside.
  3. In a large bowl, whisk oil, brown sugar, egg, vanilla, pumpkin, and milk until combined. Slowly add the dry ingredients into the mixture and stir until just combined, do not over mix batter.
  4. Using a mini ice-cream scoop or a tablespoon as a scoop, drop 1 scoop of batter in the cup (about halfway filled). Bake for 11-13 minutes, until donuts spring back when gently pressed. Turn donuts onto a wire each and allow to cool for a few minutes.
  5. While the donuts are cooling, melt the butter in one bowl, and combine the sugar and cinnamon in anther. While donuts are still warm, brush each donut with butter and roll in cinnamon sugar mixture. Serve immediately.
Notes
You can bake these a day ahead of time, and store in an airtight container. Do not coat them in the butter/ cinnamon-sugar mixture until day of serving or they will get soggy.
1 Comment

Leave a Reply

Your email address will not be published.

Rate Recipe: