Best Baked Pumpkin Spice Donut Holes Recipes

Baked Pumpkin Spice Donut Holes image

Number Of Ingredients 18

For the donuts
1 3/4 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoons cinnamon
1/2 teaspoons nutmeg
1/2 teaspoon allspice
1/8 teaspoons ground cloves
1/3 cup vegetable oil
1/2 cup brown sugar
1 egg
1 teaspoon vanilla extract
3/4 cup canned plain pumpkin (not pumpkin pie filling)
1/2 cup milk
For the coating:
2 Tablespoons butter, melted
1/3 cup sugar
1 Tablespoon cinnamon

Steps:

Preheat oven 350°F. Spray each cup in a 24-cup mini muffin tin with non-stick cooking spray.
In a medium bowl, whisk together flour, baking powder, salt, cinnamon, nutmeg, allspice, and cloves.
In a separate, large bowl whisk together oil, brown sugar, egg, vanilla, pumpkin and milk until smooth.
Add dry ingredients to wet ingredients and mix until just combined and do not over mix.
Divide batter evenly among muffin cups.
Bake at 350°F for 10-12 minutes or until a toothpick comes out clean.
While the muffins bake, melt butter in one bowl and combine granulated sugar and cinnamon in another bowl.
Remove muffins from oven and cool for about 5 minutes, or until just cool enough to handle.
Dip each muffin in melted butter, then roll in cinnamon sugar to coat. T
hese are delicious served warm or at room temperature.

BAKED PUMPKIN SPICE DONUT HOLES image

Yield 40 Donut Holes

Number Of Ingredients 17

1 3/4 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoons cinnamon
1/2 teaspoons nutmeg
1/2 teaspoon allspice
1/8 teaspoons ground cloves
1/3 cup vegetable oil
1/2 cup brown sugar
1 egg
1 teaspoon vanilla extract
3/4 cup pumpkin puree (not pumpkin pie filling)
1/2 cup low-fat milk
For the Coating:
1 stick of unsalted butter, melted
2/3 cup granulated sugar
2 tablespoons cinnamon

Steps:

reheat oven to 350 degrees. Generously grease a 24-cup mini muffin tin with nonstick spray. In a medium mixing bowl, whisk together the flour, baking powder, salt, cinnamon, nutmeg, allspice and cloves. In a separate large bowl, combine the oil, brown sugar, egg, vanilla, pumpkin and milk until smooth. Add the dry ingredients to the wet ingredients and stir until just combined. Be careful not to overmix the batter. Divide the batter evenly among the muffin cups, about 1 tablespoon in each cup. (You will have batter left over for about another dozen.) Bake for 10 to 12 minutes or until passes the toothpick test. Remove the muffins from the oven and allow to cool for 2 minutes, or until just cool enough to handle. With the melted butter in one bowl and the sugar and cinnamon combined in another, dip each muffin into the butter then roll in the cinnamon sugar to coat. Repeat with remaining batter. Serve immediately. Notes After making these many times, I now like to dump the sugar/cinnamon mix and the butter-coated donut holes into a gallon sized ziplock bag, then shake to coat (working with 1 dozen donuts at a time).