Print

Cozy Baked Cinnamon Sugar Pumpkin Donut Holes

pumpkin donut holes - featured image
Print Recipe

These baked pumpkin donut holes are soft, pillowy, and rolled in a crackly cinnamon-sugar coating. Made in one bowl with simple ingredients, they’re the perfect quick treat for fall mornings.

Ingredients

Scale
  • 1 ½ cups all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 ½ teaspoons pumpkin pie spice
  • 1 teaspoon ground cinnamon
  • ¼ cup unsalted butter, softened
  • ½ cup granulated sugar
  • ¼ cup brown sugar, packed
  • 1 large egg, room temperature
  • ⅔ cup pumpkin puree
  • 1 teaspoon vanilla extract
  • ¼ cup buttermilk, room temperature
  • ¼ cup unsalted butter, melted (for coating)
  • ½ cup granulated sugar (for coating)
  • 1 ½ teaspoons ground cinnamon (for coating)
  • Pinch of salt (for coating)

Instructions

  1. Preheat oven to 350°F. Grease a mini muffin pan well with butter or non-stick spray.
  2. In a medium bowl, whisk together flour, baking powder, baking soda, salt, pumpkin pie spice, and cinnamon. Set aside.
  3. In a large bowl, beat softened butter, granulated sugar, and brown sugar together until light and fluffy, about 2-3 minutes.
  4. Beat in the egg until fully incorporated, then add pumpkin puree and vanilla extract. Mix until just combined.
  5. Add half the dry ingredients to the wet mixture and mix on low speed until just combined. Pour in buttermilk and mix again. Add remaining dry ingredients and fold gently with a rubber spatula until no streaks of flour remain.
  6. Use a cookie scoop to fill each mini muffin cup about three-quarters full. Gently press down any peaks with slightly wet fingers.
  7. Bake for 9-11 minutes, until a toothpick inserted into the center comes out clean or with a few moist crumbs. Let rest in pan for 2 minutes, then transfer to a cooling rack.
  8. While still warm, brush each donut hole with melted butter, then roll in the cinnamon sugar mixture (½ cup sugar, 1½ teaspoons cinnamon, pinch of salt) until fully coated. Place back on cooling rack to set.

Notes

Don’t overmix the batter. Use room temperature ingredients. Grease the pan generously. Coat donut holes while warm for best results. For gluten-free, use a 1:1 gluten-free flour blend. For dairy-free, use vegan butter and buttermilk substitute.

Nutrition

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

Find it online: https://jollyfork.com/cozy-baked-cinnamon-sugar-pumpkin-donut-holes/