Cozy Cinnamon Sugar Baked Pumpkin Donut Holes
Soft, tender baked pumpkin donut holes coated in cinnamon sugar. Made in one bowl with simple ingredients, these are the perfect cozy fall treat for lazy mornings or holiday brunches.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 24 donut holes 1x
- Category: Breakfast, Dessert
- Cuisine: American
Ingredients
Scale
- 1 ½ cups (180g) all-purpose flour
- ½ cup (100g) granulated sugar
- ¼ cup (50g) packed light brown sugar
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- 1 ½ teaspoons pumpkin pie spice
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- ¾ cup (170g) pumpkin puree
- ¼ cup (57g) unsalted butter, melted (plus 3 tablespoons for coating)
- 1 large egg plus 1 egg yolk
- 1 teaspoon vanilla extract
- 2 tablespoons (30ml) milk
- For the coating: ½ cup (100g) granulated sugar, 1 ½ tablespoons ground cinnamon, pinch of nutmeg
Instructions
- Preheat oven to 350°F (175°C). Grease a 24-count mini muffin pan generously with butter or non-stick spray.
- In a large bowl, whisk together flour, granulated sugar, brown sugar, baking powder, baking soda, pumpkin pie spice, cinnamon, and salt until evenly distributed.
- In a separate medium bowl, whisk together pumpkin puree, ¼ cup melted butter (cooled slightly), egg, egg yolk, vanilla extract, and milk until smooth and glossy.
- Pour wet ingredients into dry ingredients. Fold gently with a rubber spatula just until no streaks of flour remain (10-12 strokes). Do not overmix.
- Using a 1-tablespoon cookie scoop or two spoons, drop batter into prepared mini muffin cups, filling each about three-quarters full.
- Bake for 10-12 minutes, rotating pan halfway through, until golden brown on edges and a toothpick inserted in center comes out clean or with a few moist crumbs.
- Let donut holes cool in pan for exactly 2 minutes. Run a small spatula around edges and transfer to a cooling rack.
- While still warm, brush each donut hole lightly with melted butter, then roll in cinnamon-sugar mixture until fully coated. Work in batches of 6-8.
- Serve immediately, preferably within 30 minutes of baking.
- If baking in batches, let pan cool completely before greasing and refilling.
Notes
Don’t overmix the batter. Use room temperature ingredients. Measure flour by spooning and leveling. Watch baking time closely. For best coating, brush and roll 6-8 donut holes at a time. If pumpkin puree is watery, blot with paper towel before measuring. For gluten-free, use 1:1 gluten-free baking blend. For vegan, use flax egg, coconut oil, and oat milk.
Nutrition
- Serving Size: 1 donut hole
- Calories: 98
- Sugar: 9
- Sodium: 95
- Fat: 4
- Saturated Fat: 2
- Carbohydrates: 15
- Fiber: 0.5
- Protein: 1.5
Keywords: pumpkin donut holes, baked donut holes, cinnamon sugar, fall breakfast, pumpkin recipe, easy donut holes, mini muffins