Flower and Sugar

Baked Pumpkin Doughnut Holes

IT’S FALL!!! It’s my favorite season, and to kick it off with a fun fall recipe I chose these mini pumpkin doughnut muffins. I adore these. (And many other pumpkin recipes.) You can pretend they are healthy-ish because they are baked, but then you go and dip them in melted butter and a cinnamon sugar mix for an extra special crunch factor! At least they’re not fried.

I shared a few of these at worked the other day and was immediately asked when this recipe was going to be posted. I always consider that a baking success!

As a note, you can dip the whole doughnut hole into the butter and sugar mix, but I’ve always thought that would make this style of muffin super messy. I just dipped the topping into the butter and sugar mix, you still get a nice crunch effect and pop of sweetness without being too sticky.

Recipe (Adapted from The Comfort of Cooking)

I got 32 doughnut holes from this recipe

For the Doughnuts:

  • 1 3/4 cup flour
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 1/2 tsp cinnamon
  • ½ tsp pumpkin pie spice
  • 1/3 cup vegetable oil
  • 1/2 cup brown sugar
  • 1 egg
  • 1 tps vanilla
  • 3/4 cup canned pumpkin (not pumpkin pie filling)
  • 1/2 cup milk

For the Sugar Topping:

  • 4 Tbsp melted butter
  • 2/3 cup sugar
  • ½ heaping tsp cinnamon
  • ½ heaping tsp pumpkin pie spice

Preheat to 350F. Spray your mini muffin tin with cooking spray. (I had to use my pan in two batches)

Mix together the oil, brown sugar, egg, vanilla, pumpkin and milk. Add the flour, baking powder, salt, cinnamon, and pumpkin pie spice and mix until incorporated. Scoop batter into mini muffin tin – I used my cookie scoop for this. Bake for 10-12 minutes, the toothpick test should work.

Mix sugar, cinnamon, and pumpkin pie spice in a small bowl and have melted butter ready in another small bowl. Allow muffins to cool only enough to touch (It works better if you apply the topping while they are still warm) and dip the top of each muffin into the melted butter then coat the top in the cinnamon sugar mix.

These doughnut holes start to get soggy after a day or two of sitting in a tupperware, so don't cook them too far in advance of when you need them.

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