Baked Pumpkin Spice Donut Holes

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During high school, I worked at a donut shop that some of our family friends owned. Every Saturday, I would wake up around 5:00 am to make it to the shop by 6 am and serve donuts to happy morning people. Seriously, waking up that early as a teenager was torture, but the amazing aroma of donuts definitely helped make it a little easier. For the few years that I worked there, I basically ate a donut every day (I had to be able to tell the customers what they tasted like, right?!). After a couple of years, the aroma no longer smelled good to me and the thought of eating a donut just made me sick to my stomach.
Fast foward to today . . . it's been over a decade since that fun job at the donut shop ended and my love of donuts has returned with a vengeance! I can't get enough of them!
I love that these donuts are baked instead of fried. To be honest, I have never really fried anything in my life because the thought of being scalded by burning oil terrifies me. I bake my chimichangas, I bake my churros, and now I bake my donuts. :)
The great thing about this recipe is that these little donut bites taste amazing and literally melt in your mouth.

Baked Pumpkin Spice Donut Holes
Ingredients:
For the donuts-
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 vegetable oil
1/2 cup brown sugar
1 egg
1 teaspoon vanilla extract
3/4 cup canned plain pumpkin (not pumpkin pie filling)
1/2 cup milk

For the coating:
2 Tablespoons butter, melted
1/3 cup sugar
1 Tablespoon cinnamon

Directions:
Preheat oven 350°F. Spray each cup in a 24-cup mini muffin tin with non-stick cooking spray.

In a medium bowl, whisk together flour, baking powder, salt, cinnamon, nutmeg, allspice, and cloves.

In a separate, large bowl whisk together oil, brown sugar, egg, vanilla, pumpkin and milk until smooth. Add dry ingredients to wet ingredients and mix until just combined – do not over mix!
Divide batter evenly among muffin cups.

Bake at 350°F for 10-12 minutes or until a toothpick comes out clean.

While the muffins bake, melt butter in one bowl and combine granulated sugar and cinnamon in another bowl. Remove muffins from oven and cool for about 5 minutes, or until just cool enough to handle. Dip each muffin in melted butter, then roll in cinnamon sugar to coat. These are delicious served warm or at room temperature.

Recipe adapted from Craving Chronicles

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  1. Denise says:

    O.k. These sound like the donut muffins I tried not to long ago and fell in love with. How perfect to have a ‘fall’ mini donut to enjoy with cups of hot cider (or cold) on a crisp fall morning, (or afternoon–or after dinner—or—) you get the idea !

  2. Hannah says:

    Hi – just made these. They were so wonderfully moist! I used coconut milk instead of milk and fresh soft steamed pumpkin I’d mashed. So good. Thanks for sharing!

  3. Lori says:

    I can not wait to try these. I made some plain ones similar to these and they are delicious and my kiddos love them. Do you think these would freeze well with the sugar topping on them? I know when I froze some muffins with crumbly goodness on the top it got all mushy so I was thinking of freezing these, bringing them to room temp when ready to serve and then topping with the melted butter and sugar coating. I look forward to another wonderful recipe from the amazing Six Sisters :)

    • Lori says:

      I made these for breakfast this morning and they are amazing! We gobbled them up faster than we should have. My 2 year old and (almost) 4 year old each had 4 of them! I made a double batch and used a whole can of pumpkin puree (15 oz.) so it was a little extra pumpkin. I also didn’t have any allspice so I omitted that this time. I plan on freezing the second batch plain so we don’t keep eating them this morning! My 4 year old already told me he wanted these again for breakfast tomorrow.

    • Cyd says:

      Just click on the MAGIC button under the picture and then click on NUTRITION. It will give you all of the nutritional information and servings. This is our new sister site – MyRecipeMagic.com. It’s a great place to search for recipes. Just type in the recipe you are looking for in the search bar on the home page. Hope you’ll stop by! -The Six Sisters

  4. Becky says:

    These were beyond amazing! Wow! Will definitely making these again. So moist, amazing flavor, perfect spice in there. 100% yum! This prego craved a donut last night so I searched for a good recipe and took a chance on this one, so glad I did. 2 thumbs up!

  5. Casey says:

    I made these tonight, so happy I did. I needed about double the melted butter and more cinnamon sugar mixture as well. Was wondering, though-has anyone added ginger to the dry ingredients? Thanks for the recipe!

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