Baked Pumpkin Donut Holes

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Two peas & their pod

Total Time

30 mins

Prep Time

15 mins

Cook Time

12 mins

Rating

(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

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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.

Chef’s notes

These are technically mini muffins but taste like donut holes.

They make a perfect fall breakfast treat or snack.

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Ingredients

Seasonal Recipes

Skill Level

other

Baked Pumpkin Donut Holes

Ingredients

Preparation

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Chef’s notes

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