These Baked Pumpkin Donut Holes are a perfect autumn treat! Soft, moist, and full of warm pumpkin spice flavor, these donut holes are baked (not fried) and rolled in a delicious cinnamon-sugar coating for that classic donut texture. They’re easy to make and perfect for a cozy breakfast or snack during fall.
Ingredients:
For the Donut Holes:
- 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 unsalted butter, melted
- ⅔ cup granulated sugar
- 1 tablespoon cinnamon
Directions:
1. Preheat the Oven:
- Preheat Oven: Preheat your oven to 350°F (175°C). Generously grease a 24-cup mini muffin pan with nonstick spray to ensure the donut holes come out easily.
2. Prepare the Dry Ingredients:
- Mix Dry Ingredients: In a medium mixing bowl, sift the 1¾ cups all-purpose flour and add 2 teaspoons baking powder, ½ teaspoon salt, 1 teaspoon pumpkin pie spice, and ½ teaspoon ground nutmeg. Stir to combine and set aside.
3. Combine the Wet Ingredients:
- Mix Wet Ingredients: In a separate large bowl, combine ¾ cup pumpkin puree and ½ cup brown sugar.
- Add Oil and Egg: Stir in ⅓ cup vegetable oil, 1 teaspoon vanilla extract, and 1 egg. Mix until smooth.
- Add Milk: Pour in ½ cup milk and mix until the wet ingredients are fully combined.
4. Mix the Batter:
- Combine Wet and Dry: Gradually add the dry ingredients to the wet mixture, stirring until just combined. Be careful not to overmix, as this can make the donut holes tough.
5. Bake the Donut Holes:
- Scoop the Batter: Using a small scoop or spoon, fill each cup of the mini muffin pan about ¾ full.
- Bake: Bake in the preheated oven for 10-12 minutes, or until a toothpick inserted into the center comes out clean.
- Cool Slightly: Allow the donut holes to cool for a few minutes, just until they’re cool enough to handle.
6. Coat the Donut Holes:
- Prepare the Coating: While the donuts are cooling, melt 1 stick unsalted butter in a bowl. In a separate bowl, mix together ⅔ cup granulated sugar and 1 tablespoon cinnamon.
- Coat the Donuts: Dip each warm donut hole into the melted butter, then roll them in the cinnamon-sugar mixture until fully coated.
7. Serve and Enjoy:
- Serve Warm: These donut holes are best served warm, right after they’ve been coated. Enjoy with a cup of coffee or tea!
Serving and Storage:
- Serving: These donut holes are best enjoyed fresh and warm. Their soft, pillowy texture pairs perfectly with the crisp cinnamon-sugar coating.
- Storage: Store leftovers in an airtight container at room temperature for up to 2 days. To enjoy later, you can reheat them for a few seconds in the microwave to bring back that warm, just-baked taste.
- Freezing: You can freeze the uncoated donut holes. Thaw them at room temperature and recoat with butter and cinnamon-sugar when ready to serve.
Helpful Notes:
- Pumpkin Purée: Be sure to use pure pumpkin puree, not pumpkin pie filling, as the latter contains added sugar and spices that could alter the flavor and texture of the donut holes.
- Spices: If you don’t have pumpkin pie spice, you can make your own by combining cinnamon, ginger, nutmeg, and cloves in the correct proportions.
Tips from Well-Known Chefs:
- Don’t Overmix: Pastry Chef Stella Parks suggests mixing the batter just until the dry ingredients are incorporated for a light, tender crumb.
- Buttery Coating: Chef Ina Garten recommends using melted butter for a rich, flavorful coating that helps the cinnamon-sugar adhere perfectly to the donut holes.
Frequently Asked Questions:
1. Can I use a regular muffin pan instead of a mini muffin pan?
Yes, but the baking time will increase. Use a regular muffin pan and bake for about 15-18 minutes, checking for doneness with a toothpick.
2. Can I substitute the pumpkin puree with something else?
For a different flavor, you can substitute the pumpkin puree with mashed sweet potatoes or butternut squash. It will provide a similar texture but a slightly different taste.
3. How can I prevent the donut holes from sticking?
Make sure to generously grease the muffin pan with nonstick spray or butter to prevent sticking.
4. Can I make these donut holes ahead of time?
Yes, you can make the donut holes a day ahead and store them in an airtight container. Reheat them in the microwave for about 10-15 seconds and recoat them in cinnamon sugar for a fresh taste.
5. Can I use a different coating?
Yes! You can try a powdered sugar coating or even a glaze made with powdered sugar and milk for a different texture.
These Baked Pumpkin Donut Holes are a delightful way to enjoy the flavors of fall in a bite-sized treat. With their soft, fluffy texture and warm cinnamon-sugar coating, they’re perfect for any time of day!
