Baked Pumpkin Donut Holes - Chef Fun Kitchen

Baked Pumpkin Donut Holes

Pumpkin spice is back at Starbucks and therefore the Hallowe'en section is fully swing at virtually each market, which suggests it’s formally “OK” and socially acceptable to urge extremely, extremely excited for pumpkin season!

So if you wait to bake with pumpkin till it’s time for Thanksgiving pie, you’ll be missing out on some glorious desserts. i favor to permit my pumpkin obsession to continue till Thanksgiving, and so straight to Christmas cookies and beverage from there.

Baked Pumpkin Donut Holes
Baked Pumpkin Donut Holes

Here could be a fun instruction for baked, not deep-fried ( thus you'll be able to eat more! ) pumpkin doughnut holes to urge you excited for Fall breakfast. They virtually area unit really easy to form that i assumed i have to be doing it wrong.

From begin to complete this was perhaps a time unit project, and that i was thus proud of however they came out. thus grab a mini quick bread pan and are available bake with us!

Baked Pumpkin Donut Holes

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


  1. Preheat oven to 350 degrees. Generously grease a 24-cup mini muffin pan with nonstick spray.
  2. Sift flour into medium mixing bowl, add in baking powder, salt, nutmeg and pumpkin pie spice.
  3. In a separate large bowl, scoop in the pumpkin puree and mix in brown sugar.
  4. Mix in the vegetable oil, vanilla extract, and add an egg. Pour in milk, and mix until smooth.
  5. Add the dry ingredients to the wet ingredients and stir until just combined. Be careful not to overmix the batter.
  6. Scoop the batter into a 24-cup mini muffin pan, about ¾ full each cup, and bake at 350 degrees for 10-12 minutes, or until a toothpick comes out clean.
  7. Remove the donuts from the oven and allow to cool just enough to handle.
  8. Place melted butter in one bowl and the sugar and cinnamon in another.
  9. Dip the donuts into the melted butter, and coat, coat, coat in cinnamon sugar.
  10. Serve warm, and enjoy

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