Baked Pumpkin Donut Holes
- Total Time: 25 minutes
- Yield: 30 donuts 1x
Description
With no fancy equipment needed, this wonderful pumpkin donut recipe is perfect for just about anyone with an inkling to bake.
Ingredients
for the donuts:
- 1 3/4 cup (420 ml) all purpose flour
- 1 1/2 tsp baking powder
- 1/2 tsp salt
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/3 cup (80 ml) vegetable oil
- 1/2 cup (120 ml) brown sugar
- 1 egg
- 1 1/2 tsp vanilla extract
- 3/4 cup (180 ml) canned pumpkin
- 1/2 cup (120 ml) milk
for coating:
- 1/4 cup (60 g) unsalted butter, melted
- ⅓ cup (80 ml) sugar
- 1/2 - 1 tbsp cinnamon
Instructions
- Preheat oven to 350º F. Butter a mini-muffin pan and set aside.
- In a medium bowl, mix flour, baking powder, salt, and spices together, and set aside.
- 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.
- Using a mini ice-cream scoop or a tbsp 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.
- 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.
- Prep Time: 20 mins
- Cook Time: 15 mins
- Category: Baking
- Cuisine: American
Nutrition
- Serving Size: 3 donut holes
- Calories: 150
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Frequently Asked Questions
Can I make these ahead of time?
You can bake the donut holes a day ahead and store them in an airtight container, but the notes specifically warn not to coat them in the butter and cinnamon-sugar mixture until the day of serving — if you coat them early, they will get soggy.
Do I need a special donut pan for these?
No — the recipe uses a standard mini muffin pan, which the excerpt notes is the whole point: no fancy equipment needed. Fill each cup about halfway with one scoop of batter (roughly 1 tbsp), bake at 350°F for 11–13 minutes, and the donut holes pop right out. 
What is the coating process and when should I do it?
While the donut holes are still warm, brush each one with melted butter and roll it in the cinnamon-sugar mixture (1/3 cup sugar blended with 1/2–1 tbsp cinnamon). The instructions say to serve them immediately after coating for the best texture.
I’m really excited to make these, but what is the amount of oil needed? A question mark doesn’t help me!