Baked Pumpkin Spice Donut Holes Recipe
These Baked Pumpkin Spice Donut Holes are a game changer. If you are a pumpkin spice fan, then you need to try these today.
Prep Time10 minutes mins
Cook Time12 minutes mins
Total Time22 minutes mins
Course: Dessert
Cuisine: American
Keyword: baked donuts, donut holes, donuts, Pumpkin Spice Cheesecake
Servings: 30 people
Calories: 80kcal
Mini Muffin Tin
Medium Mixing Bowl
Large Mixing Bowl
Whisk
Non-stick Cooking Spray
Donuts
- 1¾ cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- ½ teaspoon cinnamon
- ½ teaspoon nutmeg
- ½ teaspoon allspice
- ⅛ teaspoon ground cloves
- ⅓ cup vegetable oil
- ½ cup brown sugar
- 1 egg
- 1 teaspoon vanilla extract
- ¾ cup canned plain pumpkin (not pumpkin pie filling)
- ½ cup milk
Coating:
- 4 Tablespoons butter melted
- 2/3 cup sugar
- 2 Tablespoons cinnamon
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 and 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.
Serving: 1donut hole | Calories: 80kcal | Carbohydrates: 15g | Protein: 1g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 10mg | Sodium: 86mg | Potassium: 36mg | Fiber: 1g | Sugar: 8g | Vitamin A: 1016IU | Vitamin C: 1mg | Calcium: 33mg | Iron: 1mg