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Baked Cinnamon Sugar Pumpkin Donut Holes

baked cinnamon sugar pumpkin donut holes - featured image
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These baked cinnamon sugar pumpkin donut holes are a quick and easy fall treat. They’re baked, not fried, and have a tender, moist interior with a crackly cinnamon sugar coating.

Ingredients

Scale
  • 1 ½ cups (180g) all-purpose flour
  • ½ cup (100g) granulated sugar
  • 1 ½ teaspoons baking powder
  • 1 ½ teaspoons pumpkin pie spice
  • ½ teaspoon cinnamon
  • ½ teaspoon salt
  • ¾ cup (170g) pumpkin puree
  • 1 large egg
  • ¼ cup (60ml) milk
  • 2 tablespoons (28g) melted butter
  • 1 teaspoon vanilla extract
  • 3 tablespoons (42g) melted butter (for coating)
  • ½ cup (100g) granulated sugar (for coating)
  • 1 ½ teaspoons cinnamon (for coating)

Instructions

  1. Preheat your oven to 350°F (175°C). Spray a 24-cup mini muffin tin generously with non-stick spray.
  2. In a medium mixing bowl, whisk together the dry ingredients: 1 ½ cups all-purpose flour, ½ cup granulated sugar, 1 ½ teaspoons baking powder, 1 ½ teaspoons pumpkin pie spice, ½ teaspoon cinnamon, and ½ teaspoon salt.
  3. In a separate small bowl, whisk together the wet ingredients: ¾ cup pumpkin puree, 1 large egg, ¼ cup milk, 2 tablespoons melted butter, and 1 teaspoon vanilla extract until smooth.
  4. Pour the wet ingredients into the dry ingredients. Stir with a spatula or wooden spoon until just combined. Do not overmix.
  5. Fill the mini muffin cups using a 1-tablespoon cookie scoop or small spoon, filling each cup about ¾ full.
  6. Bake for 8-10 minutes, until a toothpick inserted into the center comes out clean or with a few moist crumbs.
  7. Let them cool in the pan for 2 minutes, then gently loosen the edges and transfer to a cooling rack.
  8. While still warm, brush each donut hole with melted butter (3 tablespoons total).
  9. Place the warm, buttered donut holes in a Ziploc bag with the coating mixture (½ cup granulated sugar and 1 ½ teaspoons cinnamon). Seal and shake gently to coat evenly.
  10. Transfer to a plate or serving platter. Let cool for 2-3 minutes before serving.

Notes

Don’t overmix the batter to avoid tough donut holes. Use room temperature ingredients for best results. Check baking powder freshness. Work quickly when coating to ensure the sugar sticks. Let cool in pan for exactly 2 minutes before removing.

Nutrition

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

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