Description
Delightfully soft and flavorful baked pumpkin donut holes coated in a cinnamon-sugar-spiced glaze, perfect for a cozy autumn treat. These mini muffins are easy to make, bake quickly, and bring pumpkin pie spice goodness to every bite without the guilt of frying.
Ingredients
Dry Ingredients
- 1 3/4 cups all-purpose flour
- 2 tsp baking powder
- 1/2 tsp salt
- 1 tsp cinnamon
- 1 tsp pumpkin pie spice
Wet Ingredients
- 1/2 cup canola oil
- 1/2 cup packed brown sugar
- 1 large egg
- 6 oz pumpkin puree
- 1/2 cup milk
- 1 tsp vanilla extract
Topping
- 1/2 stick butter, melted
- 1 cup sugar
- 2 tsp cinnamon
- 1 tsp pumpkin spice
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease a mini muffin pan thoroughly using cooking spray to prevent sticking.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, salt, cinnamon, and pumpkin pie spice until well combined and evenly mixed.
- Combine Wet Ingredients: In a separate large bowl, beat together the canola oil, packed brown sugar, egg, pumpkin puree, milk, and vanilla extract until the mixture is smooth and fully incorporated.
- Make the Batter: Slowly add the dry ingredients into the wet ingredients, stirring gently until there are no lumps and the batter is consistent.
- Fill Muffin Cups and Bake: Spoon the batter into the greased mini muffin tin cups, filling each to the top. Bake for 10-12 minutes or until a toothpick inserted into the center comes out clean. Note that the batter will make multiple batches.
- Prepare Cinnamon Sugar Topping: While the donut holes bake, melt the butter in a microwave-safe bowl. In another small bowl, mix together the sugar, cinnamon, and pumpkin spice thoroughly.
- Coat Donut Holes: Once baked, remove the donut holes from the oven and immediately take them out of the muffin tin. Allow them to cool for a few minutes until warm but no longer hot. Roll each donut hole in the melted butter, then hold it over the cinnamon sugar mixture, spooning the mixture over the donut hole until completely coated. Repeat this process for all the donut holes.
- Serving Recommendation: These are best enjoyed fresh and warm. If preparing ahead, wait to apply the cinnamon-sugar coating until just before serving to maintain the crisp texture, as the coating tends to melt into a glaze over time.
Notes
- Use pumpkin pie spice for the most authentic fall flavor, or substitute with a blend of cinnamon, nutmeg, cloves, and ginger.
- Do not overfill the mini muffin tin to avoid overflowing during baking.
- If you prefer, substitute milk with any plant-based milk for a dairy-free version.
- Store baked and uncoated donut holes in an airtight container to maintain freshness; add topping right before eating.
- These donut holes can be frozen without the topping and reheated briefly before coating and serving.
