Baked Pumpkin Donut Holes
Total Time
30 mins
Prep Time
15 mins
Cook Time
12 mins
Rating
4.78 out of 5 stars
(9)
Ingredients
24 donut holes (mini muffins)
- 1 3/4 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 teaspoons cinnamon
- 1/2 teaspoons nutmeg
- 1/2 teaspoon allspice
- 1/8 teaspoons ground cloves
- 1/3 cup canola oil
- 1/2 cup light brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 3/4 cup canned plain pumpkin (not pumpkin pie filling)
- 1/2 cup milk
- 4 tablespoons unsalted butter, melted
- 2/3 cup granulated sugar
- 2 tablespoons cinnamon
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Preparation
Step 1
Preheat oven to 350°F. Spray a 24-cup mini muffin tin with baking spray and set aside.
Step 2
In a medium bowl, whisk together flour, baking powder, salt, cinnamon, nutmeg, allspice, and cloves.
Step 3
In a separate, large bowl whisk together oil, brown sugar, egg, vanilla, pumpkin, and milk until smooth.
Step 4
Add dry ingredients to wet ingredients and mix until just combined.
Step 5
Divide batter evenly among muffin cups. Bake for 10-12 minutes or until a toothpick comes out clean.
Step 6
While the muffins bake, melt butter in one bowl and combine granulated sugar and cinnamon in another bowl.
Step 7
Remove muffins from oven and cool for 2 minutes. Dip each muffin in melted butter, then roll in cinnamon sugar to coat.
Step 8
Serve muffins warm or at room temperature.
Step 9
Save recipe for the next time?
Chef's notes
These are technically mini muffins but taste like donut holes.
They make a perfect fall breakfast treat or snack.
