Print

Easy Cinnamon Sugar Baked Pumpkin Donut Holes: Best Recipe

baked pumpkin donut holes - featured image
Print Recipe

These easy cinnamon sugar baked pumpkin donut holes are soft, pillowy, and coated in a crunchy cinnamon sugar shell. Made in one bowl and baked in under 15 minutes, they are the perfect quick and delicious fall treat.

Ingredients

Scale
  • 1 1/2 cups all-purpose flour (spooned and leveled)
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/2 teaspoons pumpkin pie spice
  • 1/2 teaspoon ground cinnamon
  • 1/2 cup granulated sugar
  • 1/4 cup packed light brown sugar
  • 1 large egg (room temperature)
  • 1/2 cup pumpkin puree (not pumpkin pie filling)
  • 1/4 cup vegetable oil (or melted coconut oil)
  • 1/4 cup buttermilk (or 1/4 cup milk mixed with 1 teaspoon lemon juice, let sit 5 minutes)
  • 1 teaspoon vanilla extract
  • 1/4 cup unsalted butter (melted, for coating)
  • 1/2 cup granulated sugar (for coating)
  • 1 1/2 teaspoons ground cinnamon (for coating)

Instructions

  1. Preheat oven to 350°F (175°C). Spray a 24-cup mini muffin pan generously with nonstick cooking spray.
  2. In a large bowl, whisk together flour, baking powder, baking soda, salt, pumpkin pie spice, and cinnamon until evenly distributed.
  3. In a separate medium bowl, whisk together granulated sugar, brown sugar, egg, pumpkin puree, vegetable oil, buttermilk, and vanilla until smooth.
  4. Pour wet ingredients into dry ingredients. Fold gently with a rubber spatula until just combined (do not overmix; a few lumps are fine).
  5. Divide batter evenly among the mini muffin cups, filling each about three-quarters full.
  6. Bake for 10 to 12 minutes, until tops spring back when lightly touched and a toothpick inserted in the center comes out clean.
  7. Let cool in the pan for 2 minutes, then gently loosen and transfer to a cooling rack.
  8. While still warm, melt the butter in a small bowl. In a shallow bowl, mix together 1/2 cup sugar and 1 1/2 teaspoons cinnamon.
  9. Working in batches of 4-5, brush each warm donut hole with melted butter (or dip in butter), then roll in cinnamon sugar until fully coated.
  10. Serve immediately while warm and crunchy.

Notes

Do not overmix the batter to avoid dense donut holes. Use room temperature ingredients for best texture. Grease the pan well to prevent sticking. Let cool in pan exactly 2 minutes before removing. Brush with butter while warm for the coating to stick. Work in small batches for coating. Store leftovers in an airtight container at room temperature for up to 2 days. Reheat in a 300°F oven for 3-5 minutes or air fryer at 300°F for 2 minutes to restore crunch. Freeze baked, uncoated donut holes for up to 3 months; coat after thawing and reheating.

Nutrition

Keywords: pumpkin donut holes, baked donut holes, cinnamon sugar, fall recipe, easy pumpkin recipe

Find it online: https://shimmersnack.com/easy-cinnamon-sugar-baked-pumpkin-donut-holes-best-recipe/