Baked Pumpkin Donut Holes Recipe 

It doesn't get much better than these Baked Pumpkin Donut Holes when it comes to a fall breakfast brunch!

– For the donuts: – 1¾ cups all-purpose flour – 2 teaspoons baking powder – ½ teaspoon salt – 1 teaspoon pumpkin pie spice – ½ teaspoon ground nutmeg – ¾ cup pumpkin puree (not pumpkin pie filling) – ½ cup brown sugar – ⅓ cup vegetable oil – 1 egg – 1 teaspoon vanilla extract – ½ cup milk – For the cinnamon sugar coating: – 1 stick of unsalted butter, melted – ⅔ cup granulated sugar – 1 tablespoon cinnamon

Ingredient

Direction

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1

Set the oven's temperature to 350. Grease a 24-cup mini muffin tin liberally with nonstick cooking spray.

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2

Pour the flour into a medium-sized mixing basin and mix in the pumpkin pie spice, baking powder, salt, and nutmeg.

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3

Brown sugar should be mixed in with the pumpkin puree that has been scooped out of a separate big bowl.

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4

Include an egg in the mixture, along with the vanilla extract and vegetable oil. Mix in the milk until it is completely smooth.

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5

Mixing until just mixed, add the dry ingredients to the wet ones. Take care not to stir the batter too much.

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6

Scoop mixture into a 24-cup mini muffin pan, filling each cup to ¾ full. Bake at 350 degrees for 10-12 minutes or until a toothpick comes out clean.

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7

Remove donuts from oven and let cool enough to handle. Put melted butter in one bowl and sugar and cinnamon in another.

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8

Coat donuts in cinnamon sugar after dipping them in melted butter. Serve hot and enjoy.

also see

also see

Gingerbread Pancakes Recipe