Pumpkin Donut Holes
The most irresistible mini pumpkin muffins smothered in cinnamon sugar goodness! Perfect for breakfast, lunch + dinner!
Can you have these for breakfast? Yes. For lunch? Yes. For dinner? Yes, yes, yes. You can have these bad boys for all of the meals.
WHY I LOVE THIS RECIPE
- Baked, not fried. So moist and so fluffy, these donut holes deliver in all avenues without any of the fried, oily mess.
- Comes together quickly. These come together in less than 35 minutes, tasting even better than your local bakery.
- Great for sharing. Made in a mini muffin tin yielding 12 bite-sized pieces, these are perfect for sharing at potlucks, big gatherings and holiday parties.
MINI MUFFINS OR DONUT HOLES?
Technically, these are mini muffins as they are baked in a mini muffin tin. But they look and taste like donut holes so if it looks like a duck, swims like a duck, and quacks like a duck, these are in fact donut holes. Donut holes that are super soft and cakey with all the warm, Fall spices, completely baked start to finish.
TIPS AND TRICKS FOR SUCCESS
- Use a small cookie scoop. Using a small cookie scoop is a convenient way to transfer the batter to the mini muffin tin with ease and less mess.
- Pumpkin puree vs. pumpkin pie filling. Canned pumpkin puree and pumpkin pie filling are not the same, and are not interchangeable. Pumpkin pie filling comes pre-mixed with sweeteners and spices.
- Dip and roll just before serving. To avoid soggy donuts, coat the donut holes in butter and cinnamon sugar right before serving. Plain, uncoated donuts will store much better.
TOOLS FOR THIS RECIPE
Mini muffin pan
PUMPKIN DONUT HOLES: FREQUENTLY ASKED QUESTIONS
A small cookie scoop should work beautifully here.
Another neutral oil such as vegetable, grapeseed or sunflower oil can be used in place of canola oil.
This is best served immediately but you can certainly prep the dry ingredients (flour, cinnamon, nutmeg, allspice, cloves, baking powder and salt) as well as the cinnamon sugar topping ahead of time.
The donut holes (before they are dipped in melted butter and coated with cinnamon sugar) can be stored in an airtight container for 1-2 days at room temperature, adding the butter and cinnamon sugar right before serving.
Recipe
Yield: 24 mini muffins
Prep: 20 minutes
Cook: 15 minutes
Total: 35 minutes
Ingredients
Instructions
1. Preheat oven to 350 degrees F. Lightly oil a mini muffin pan or coat with nonstick spray.
2. In a large bowl, combine flour, cinnamon, nutmeg, allspice, cloves, baking powder and salt.
3. In a large glass measuring cup or another bowl, whisk together pumpkin puree, milk, brown sugar, canola oil, egg and vanilla.
4. Pour mixture over dry ingredients and stir using a rubber spatula just until moist.
5. Scoop the batter evenly into the muffin tray.
6. Place into oven and bake for 10-12 minutes, or until a tester inserted in the center comes out clean.
7. When the muffins are done, cool for 2 minutes and dip each muffin into the melted butter and then into the cinnamon sugar topping.
8. Let cool on a wire rack.
9. In a medium bowl, combine cinnamon and sugar.
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