Description
Delightfully spiced pumpkin donut holes baked to perfection and coated in a buttery cinnamon sugar topping. These mini treats combine warm autumn spices with the moistness of pumpkin puree, making them a perfect seasonal snack or dessert.
Ingredients
Dry Ingredients
- 1 3/4 cups all-purpose flour
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground allspice
- 1/8 teaspoon ground cloves
- 2 teaspoons baking powder
- 1/2 teaspoon salt
Wet Ingredients
- 3/4 cup pumpkin puree
- 1/2 cup milk
- 1/2 cup brown sugar
- 1/3 cup canola oil
- 1 large egg
- 1 teaspoon vanilla extract
Topping
- 4 tablespoons unsalted butter (melted)
- 2 tablespoons ground cinnamon
- 2/3 cup sugar
Instructions
- Preheat Oven: Preheat your oven to 350 degrees F. Lightly oil a mini muffin pan or coat it with nonstick spray to ensure the donut holes don’t stick.
- Combine Dry Ingredients: In a large bowl, mix together all-purpose flour, cinnamon, nutmeg, allspice, cloves, baking powder, and salt. This blend of spices provides the classic pumpkin spice flavor.
- Mix Wet Ingredients: In a separate bowl or a large glass measuring cup, whisk together pumpkin puree, milk, brown sugar, canola oil, egg, and vanilla extract until smooth and well combined.
- Combine Wet and Dry: Pour the wet mixture over the dry ingredients and gently stir with a rubber spatula just until combined and moist. Avoid overmixing to keep the donut holes tender.
- Scoop Batter: Evenly distribute the batter into the prepared mini muffin pan, filling each cup.
- Bake: Place the muffin pan in the oven and bake for 10-12 minutes, or until a toothpick or tester inserted into the center comes out clean, indicating they are fully cooked.
- Prepare Topping: While the donut holes are baking, in a medium bowl combine cinnamon and sugar to make the cinnamon sugar topping.
- Coat Donut Holes: When the donut holes come out of the oven, let them cool for 2 minutes. Then dip each donut hole into the melted butter and immediately roll it in the cinnamon sugar mixture to coat thoroughly.
- Cool: Place the coated donut holes onto a wire rack and let them cool completely before serving to allow the topping to set.
Notes
- Use fresh pumpkin puree for the best flavor; canned pumpkin works well too.
- Ensure not to overmix the batter to keep the donut holes light and airy.
- These donut holes are best enjoyed fresh but can be stored in an airtight container for up to 2 days.
- For a dairy-free version, substitute milk and butter with plant-based alternatives.
- Adjust spices according to preference for more or less warmth.
