Baked Pumpkin Doughnut Holes
Indulge in the cozy flavors of fall with these irresistibly fluffy Baked Pumpkin Doughnut Holes, perfect for breakfast, dessert, or a seasonal snack. Made with real pumpkin puree and spiced with warm cinnamon, nutmeg, and ginger, these bite-sized treats capture the essence of autumn in every tender bite. Skip the fryer and enjoy a healthier twist as these doughnut holes are baked to perfection, saving time and mess in the kitchen. Brushed with melted butter and coated in a cinnamon-sugar mixture while still warm, they offer a delightful contrast of soft interiors and sweet, crunchy exteriors. Ready in under 30 minutes and ideal for sharing, they’re a must-try for pumpkin lovers craving a quick, homemade treat.
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Recipe Information
Ingredients
- 1.5 cups All-purpose flour
- 1.5 teaspoons Baking powder
- 0.25 teaspoons Baking soda
- 0.25 teaspoons Salt
- 1 teaspoons Ground cinnamon
- 0.5 teaspoons Ground nutmeg
- 0.25 teaspoons Ground ginger
- 0.5 cups Pumpkin puree
- 0.5 cups Granulated sugar
- 0.5 cups Brown sugar
- 1 large Egg
- 0.25 cups Vegetable oil
- 2 tablespoons Whole milk
- 1 teaspoons Vanilla extract
- 4 tablespoons Unsalted butter (melted)
- 0.5 cups Granulated sugar (for coating)
- 1 teaspoons Ground cinnamon (for coating)
Instructions
Preheat your oven to 350°F (175°C) and lightly grease a mini muffin tin with non-stick spray or butter.
In a large bowl, whisk together the flour, baking powder, baking soda, salt, ground cinnamon, nutmeg, and ginger.
In a separate medium bowl, combine the pumpkin puree, granulated sugar, brown sugar, and egg. Whisk in the vegetable oil, milk, and vanilla extract until smooth.
Gradually fold the wet ingredients into the dry ingredients using a spatula until just combined. Be careful not to overmix.
Spoon the batter into the prepared mini muffin tin, filling each cavity about 3/4 full.
Bake in the preheated oven for 8-10 minutes, or until a toothpick inserted into the center of a doughnut hole comes out clean.
While the doughnut holes are baking, prepare the coating: In a small bowl, whisk together the granulated sugar and ground cinnamon.
Allow the doughnut holes to cool in the muffin tin for 2-3 minutes, then transfer them to a wire rack while still warm.
Brush the warm doughnut holes with melted butter, then roll them into the cinnamon sugar mixture until fully coated.
Serve immediately or store in an airtight container at room temperature for up to 2 days. Enjoy!
Nutrition Facts
Calories |
124 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 4.6 g | 6% | |
| Saturated Fat | 1.7 g | 9% | |
| Polyunsaturated Fat | 1.4 g | ||
| Cholesterol | 13 mg | 4% | |
| Sodium | 73 mg | 3% | |
| Total Carbohydrate | 19.9 g | 7% | |
| Dietary Fiber | 0.5 g | 2% | |
| Total Sugars | 13.5 g | ||
| Protein | 1.2 g | 2% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 13 mg | 1% | |
| Iron | 0.6 mg | 3% | |
| Potassium | 38 mg | 1% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
