Baked Pumpkin Donut Holes

 Irresistible pumpkin donut holes with a PERFECT blend of spices …  pumpkin, nutmeg, cloves and allspice all baked in a bite sized donut hole and then rolled in sugar and cinnamon!

baked pumpkin donut holes

I really don’t care how strong willed you are … you CAN NOT tell me when the fall hits you don’t get cravings for cider and donuts.

Truth???

Ok, well truth be told … so do we.

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That’s why I decided to make my own little donut holes.  And you all probably know by now, I am not a huge baker anymore.  But I really do love baking in the fall.  There’s something about the crispness in the air and the warmness coming from the oven.

I try, as I always do, to get the sugar down as low as I can without really making a hot mess of the recipe.  Baked goods taste as good as they do partly due to the sugar.  So I want you to know that I really do make these recipes over and over again until I reach the point that
(I feel) they just don’t taste good.

Anyway, this recipe makes 24 bite sized (well 2 or 3 bites really) donut holes.
But see here’s the thing …. it’s very hard to make them ROUND.

If you don’t drop EXACTLY 1 Tablespoon of batter in the muffin tin they will either rise TOO much, and have a muffin top like a muffin and won’t resemble a roundness at all.  Of they fall flat.

So … 1 tablespoon is what I found to be a good amount.

TIPS:

  • These donut holes are really mini muffins, and if you do it right they do come out kinda round.  They key (I found) is in the amount of batter you put in the tin.  Too much and you’ll have yourself a muffin (top and all).  Too little and they’ll just be flat kind of mini muffins with no top.  So the exact amount (trust me on this one) is 1 Tbsp.  No more….no less.
  • Also, don’t freak over the amount of sugar used to top them with.  I didn’t use all of it, and you probably won’t either but you kind of need that much to be able to roll the donut holes around in it.
  • And last, these are best the day they are made.  They are all warm and soft and fresh out of the oven. The pumpkin smell is still lingering in the air.  You can taste the different spices in each bite.  The cinnamon, the all spice, the nutmeg.  Heaven, as my son described them.

baked pumpkin donut holes

These are such a great special treat.  We try so hard to eat clean everyday.  But, as I’m sure you know, food is just really meant to be enjoyed.

So if you have some time this weekend I highly encourage you to make these donut holes for your family!

But if you REALLY loved your family, you would make them this Pumpkin Roll with Cream Cheese … OMG, they will LOVE you!

3 slices of Pumpkin roll with cream cheese filling on blue plate with powdered sugar

 

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Baked Pumpkin Donut Holes

Ingredients

  • 1 Cup All-Purpose Flour (King Arthur)
  • 3/4 cup Whole Wheat Rlour (King Arthur)
  • 2 teaspoons Baking Powder
  • 1/2 teaspoon Sea Salt
  • 1/2 teaspoon Cinnamon
  • 1/2 teaspoon Nutmeg
  • 1/2 teaspoon Allspice
  • 1/2 teaspoon Pumpkin Spice
  • 1/8 teaspoon Ground Cloves
  • 1/3 Cup Olive Oil
  • 1/2 Cup Light Brown Sugar
  • 1 Large Organic Egg
  • 1 teaspoon Vanilla Extract
  • 3/4 Cup Canned Organic Pumpkin Puree (not pumpkin pie filling)
  • 1/2 Cup Organic Milk
  • For the Sugar Coating:
  • 4 Tablespoons Unsalted Organic Butter, melted
  • 2/3 Cup Granulated Sugar (you won’t use all of it!)
  • 1 1/2 Tablespoons Cinnamon

Instructions

  1. Preheat oven 350° F. Spray either (2) 12 or (1) 24 mini muffin tins with baking spray and set aside.
  2. In a medium bowl, whisk together flour, baking powder, salt, cinnamon, nutmeg, allspice, pumpkin spice and cloves.
  3. In another large bowl whisk together the oil, brown sugar, egg, vanilla, pumpkin and milk until smooth.
  4. Add dry ingredients to wet ingredients and mix until just combined.
  5. Using exactly 1 Tbsp, drop batter into the muffin tin.
  6. Bake for 8-9 minutes, or until a toothpick comes out clean.
  7. While the muffins are baking, melt the butter in a small saucepan.
  8. Combine the sugar and cinnamon in another bowl.
  9. Remove muffins from oven and cool for 2 minutes.
  10. Dip each muffin in melted butter, then roll in cinnamon sugar to coat.
  11. Serve muffins warm or at room temperature.
  12. Enjoy!

Nutrition

  • Serving Size: 24 mini muffins
  • Calories: 94
  • Sugar: 6 gr
  • Sodium: 94 mg
  • Fat: 4 gr
  • Carbohydrates: 14 gr
  • Fiber: 1 gr
  • Protein: 1.5 gr
  • Cholesterol: 2 mg

 

 

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