Homemade Fall Recipe…Baked Pumpkin Donut Holes
I love this time of the year when I get out my pumpkin recipes, add some new ones and start baking. I recently Baked Pumpkin Donuts and took them over to the new neighbor. Then I came across this easy recipe for Baked Pumpkin Donut Holes. You really need to give your family a treat and make up a batch for Breakfast.
Doughnut holes can be made from the leftover hole of the doughnut, or they can be made individually. Originally, the doughnut holes were just those leftover parts, but since they’ve become popular (and easier to eat), most people now make doughnut holes without making the whole doughnuts.
I love that the donut holes are baked and not fried. Wouldn’t these would be a delicious treat for Halloween parties, Breakfast, or a late-night family treat?
With no yeast involved, anyone can make these donuts and in a short period of time! You’ll wonder why you didn’t try this recipe sooner!
INGREDIENTS NEEDED….
- All-purpose Flour
- Baking Powder
- Salt
- Cinnamon
- Nutmeg
- Pumpkin Pie Spice
- Granulated sugar
- Butter
- Brown Sugar
- Egg
- Vanilla Extract
- Canned Pumpkin
- Milk
If you don’t have any pumpkin pie spice, you can make your own!
Mix together the following…..
3 Tbsp ground cinnamon,
2 tsp ground ginger,
2 tsp ground nutmeg,
1 1/2 tsp ground allspice
1 tsp ground cloves
Go over to Hobby Lobby and find a cute bottle and add these ingredients to it.
This recipe for Baked Pumpkin Donut Holes is so easy. You will need only 2 bowls and one wisk and no deep-fryer needed.
I hope you family will enjoy the delicious fall flavors in this easy pumpkin recipe!
Go grab your apron and scroll down for a recipe you will make over and over again…..
Ingredients
- 2 cups all-purpose flour
- 2 tsps baking powder
- 1 tsp pumpkin pie spice
- 1/2 tsp ground nutmeg
- 1/2 tsp salt
- 1 cup pumpkin puree (make sure it is not pumpkin pie filling)
- 1/2 cup light brown sugar
- 1 large egg
- 1/2 cup milk
- 1/4 cup melted unsalted butter
- 1 tsp vanilla (I always double this)
Cinnamon Sugar Coating
- 6 tbsps melted unsalted butter melted
- 3/4 cup granulated sugar
- 1 and 1/2 tbsps ground cinnamon
Instructions
- Spray a mini muffin pan well with non-stick cooking spray and set aside.
- In a large bowl, whisk together the flour, baking powder, pumpkin pie spice, nutmeg, and salt.
- In a separate bowl, mix together the pumpkin puree, brown sugar, egg, milk, unsalted butter, and vanilla until fully combined.
- Add the wet ingredients to the dry ingredients and mix wel.
- Spoon the batter into the mini muffin cavities about 3/4 of the way full. Bake at 350 degrees for around 10 minutes or until a wooden toothpick inserted into the donut hole comes out clean.
- Remove from the oven and let cool in the pan for 5 minutes. Remove the donut holes from the pan to a wire rack to cool.
- Meanwhile, add the melted butter to a small bowl. Add the cinnamon and sugar to a separate bowl and mix together well.
- Take each donut hole and dunk it into the melted butter, making sure it is fully coated. Then dip it into the cinnamon and sugar mixture.
- Picture from Cakes Cottage. Adapted from Live Well Bake Often.