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Perfect Baked Pumpkin Donut Holes: Easy 30-Min Recipe

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These baked pumpkin spice donut holes are tender, pillowy, and coated in cinnamon sugar. Ready in 30 minutes with simple pantry ingredients, they’re the perfect fall treat without the mess of deep-frying.

Ingredients

Scale
  • 1 ¾ cups (220g) all-purpose flour
  • ½ cup (100g) granulated sugar
  • ¼ cup (50g) packed brown sugar
  • ¾ cup (170g) pumpkin puree (not pumpkin pie filling)
  • ¼ cup (57g) unsalted butter, melted and slightly cooled
  • ¼ cup (60g) plain full-fat Greek yogurt
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • 1 ½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon cinnamon, divided (½ tsp for batter, ½ tsp for coating)
  • For the coating:
  • 3 tablespoons (42g) unsalted butter, melted
  • ⅓ cup (65g) granulated sugar
  • 1 teaspoon cinnamon

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 24-cup mini muffin pan thoroughly with butter or nonstick spray.
  2. In a medium bowl, whisk together flour, baking powder, baking soda, salt, pumpkin pie spice, and ½ teaspoon cinnamon for about 20 seconds.
  3. In a large bowl, whisk together melted butter, granulated sugar, and brown sugar until smooth. Add pumpkin puree, Greek yogurt, egg, and vanilla extract; whisk until fully combined and smooth.
  4. Add dry ingredients to wet ingredients in two additions, folding gently with a rubber spatula until just combined. Do not overmix; a few lumps are fine.
  5. Use a 1-tablespoon cookie scoop or small spoon to fill each mini muffin cup about three-quarters full. You should get about 24 donut holes.
  6. Bake on the middle rack for 10 to 12 minutes, until golden brown and a toothpick inserted into the center comes out clean or with a few moist crumbs.
  7. Let donut holes cool in the pan for exactly 2 minutes, then remove them.
  8. While still warm, brush each donut hole with melted butter, then roll in the cinnamon sugar mixture until completely coated. Work in batches of six.
  9. Transfer coated donut holes to a cooling rack and let cool for at least 5 minutes before serving.

Notes

Don’t overmix the batter; a few lumps are fine. Use room temperature ingredients for best results. Grease the pan generously to prevent sticking. Coat donut holes while still warm for the sugar to adhere. For gluten-free, use a 1-to-1 gluten-free baking blend. For dairy-free, use melted coconut oil or vegan butter and dairy-free yogurt or applesauce.

Nutrition

Keywords: pumpkin donut holes, baked donut holes, pumpkin spice, fall dessert, easy donut recipe, 30-minute recipe, cinnamon sugar donut holes

Find it online: https://shimmersnack.com/perfect-baked-pumpkin-donut-holes-easy-30-min-recipe/