Like many, I have been eagerly awaiting fall for a few reasons, but for me it’s mainly just so I can cook with pumpkin and not feel silly. I had been eyeing these donut holes since seeing them on Pinterest quite a while back, and at the first sign of cooler weather I jumped on the chance to make them. Now, many will argue that baked donuts are not donuts, but I bed to differ. The texture of these are defiantly that of a cake donut, but they are a donut none the less. However, be warned, these are addicting. I made a batch of them and then enjoyed them with breakfast, trust me, they won’t make it sitting around too long. And they go perfect with these Pumpkin Spice Lattes. Jus’ saying. Enjoy!


Baked Pumpkin Spice Donut Holes

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 pumpkin puree (not pumpkin pie filling)
1/2 cup low-fat milk

For the Coating:
1 stick of unsalted butter, melted
2/3 cup granulated sugar
2 tablespoons cinnamon

Preheat your oven to 350 degrees and generously grease a 24-cup mini muffin pan with nonstick spray.

In a medium mixing bowl, whisk together the flour, baking powder, salt, cinnamon, nutmeg, allspice and cloves. In a separate large bowl, combine the oil, brown sugar, egg, vanilla, pumpkin and milk until smooth. Add the dry ingredients to the wet ingredients and stir until just combined, don’t over mix.

Divide the batter evenly, by scooping about a tablespoon into each muffin cup. You will have enough batter left over for about another dozen. Bake for 10 to 12 minutes, or until a toothpick inserted in the middle comes out clean.

Remove the donut holes from the oven and allow to cool for 2 minutes, until just cool enough to handle. Meanwhile, melt the butter in a bowl and mix the sugar and cinnamon in another bowl or in a ziplock bag. Use a small brush to lightly brush each donut with butter, or quickly roll them in melted butter before gently tossing in cinnamon sugar mixture. Repeat with remaining batter. Serve immediately.

*I also tried glazing the donut holes, I preferred the cinnamon/sugar mixture but if you want to try the glaze this is what I used, do NOT dip the donut holes in butter just combine all ingredients below and dip them:
1 cup powdered sugar
3 tablespoons warm milk
dash cinnamon
dash salt

Source: Pennies on a Platter

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