Description
This delicious baked pumpkin donut holes recipe is a modern, oven-baked take on the traditional fried sweet shop classic. Instead of dropping rounds of dough into hot oil, this recipe uses a quick, cake-style batter that rises beautifully in a mini muffin pan. The result is a light, cakey morsel with a delicate crumb infused with real pumpkin purée and aromatic autumnal spices.
Ingredients
For the donut holes
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1 cup (125 g) all-purpose flour
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½ cup (120 g) pumpkin purée
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¼ cup (50 g) granulated sugar
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¼ cup (60 ml) milk
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2 tbsp (28 g) melted butter
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1 large egg
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1 tsp baking powder
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½ tsp ground cinnamon
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¼ tsp ground nutmeg
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¼ tsp salt
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1 tsp vanilla extract
For the cinnamon-sugar coating
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¼ cup (50 g) granulated sugar
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1 tsp ground cinnamon
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3 tbsp (42 g) melted butter
Instructions
1. Preheat the oven: Preheat to 350°F (175°C). Grease a mini muffin pan with butter or cooking spray.
2. Mix the wet ingredients: In a large bowl, whisk together the pumpkin purée, sugar, egg, milk, melted butter, and vanilla until smooth.
3. Add the dry ingredients: Stir in the flour, baking powder, cinnamon, nutmeg, and salt. Mix just until combined. Do not overmix.
4. Fill the pan: Spoon the batter into the prepared mini muffin pan, filling each cavity about three-quarters full.
5. Bake: Bake for 10–12 minutes, or until a toothpick inserted into the center comes out clean.
6. Prepare the coating: Mix the sugar and cinnamon in a small bowl.
7. Coat the donut holes: Let the donut holes cool for 3–5 minutes. Brush each one with melted butter, then roll in the cinnamon-sugar mixture.
8. Serve: Enjoy warm for the best flavor and soft, tender texture.
Notes
Enjoy your homemade baked pumpkin donut holes!
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 2 donut holes
- Calories: 115 kcal
Keywords: pumpkin donut bites, oven baked pumpkin donuts, easy pumpkin doughnut holes, mini pumpkin donuts