Pumpkin Baked Donut Holes
This easy recipe for baked pumpkin donut holes makes two dozen sweet treats rolled in cinnamon sugar. So good for breakfast, brunch or snacking!
Equipment
- 12-cup donut hole pan or mini muffin pan
- small mixing bowl
- Large mixing bowl
- large spoon
- Wire cooling rack
Ingredients
- 1 cup sugar divided
- 1 teaspoon cinnamon
- 2 cups flour
- 1/4 cup packed dark brown sugar
- 2 teaspoons baking powder
- 1 teaspoon pumpkin pie spice
- 1/8 teaspoon salt
- 1/2 cup pumpkin puree canned or cooked
- 1/4 cup maple syrup
- 2 eggs beaten
- 3 tablespoons vegetable oil
- 1 teaspoon vanilla
- 1/4 cup butter melted
Instructions
- Preheat oven to 325 degrees and spray a 12-cup donut hole or mini muffin pan with nonstick cooking spray, or lightly spray the cups of a cake pop maker and heat on Medium.
- Combine 1/2 cup sugar and cinnamon in a small bowl and reserve.
- In a large bowl, whisk together the flour, remaining 1/2 cup sugar, brown sugar, baking powder, pumpkin pie spice, and salt until blended. Add the pumpkin, maple syrup, eggs, oil, and vanilla and stir until just combined; do not overmix.
- Spoon 1 rounded tablespoon of batter in each opening of prepared pans. Bake for 8 to 10 minutes, or until donut holes spring back lightly when touched.
- Cool in the pan for 5 minutes, remove from pan and transfer to a wire rack. Brush the donut holes with melted butter and dredge in the cinnamon-sugar mixture. Place on the wire rack to dry for 5 minutes.
- Repeat process to make 24 donut holes.
Notes
Store the donut holes in an airtight container at room temperature for up to 2 days.
Nutrition
Serving: 1donut holeCalories: 128kcalCarbohydrates: 21gProtein: 2gFat: 4gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 0.1gCholesterol: 19mgSodium: 69mgPotassium: 39mgFiber: 0.5gSugar: 13gVitamin A: 874IUVitamin C: 0.2mgCalcium: 32mgIron: 1mg
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