Baked Pumpkin Spice Donut Holes

Soft, fluffy, and full of warm fall flavor, these baked pumpkin spice donut holes are rolled in cinnamon sugar for the perfect sweet finish. Easy to make in a mini muffin tin and ideal for autumn treats

Yields: 12 donuts
Prep Time: 10 minutes
Cook Time: 10 minutes
Special Equipment: deep pan for frying

Ingredients

Donut Holes:

• 1 ½ cups all-purpose flour

• ⅓ cup light brown sugar

• 1 ½ tsp baking powder

• 2 tsp pumpkin pie spice

• 1 large egg

• 1 cup pumpkin puree (not pumpkin pie filling)

• ½ cup whole milk

• 1 tsp vanilla extract

• 2 tbsp melted butter

  Cinnamon Sugar Topping:

• 1 cup sugar

• 2 tsp ground cinnamon

• 2 tbsp melted butter (for dipping)

Directions

1. Preheat Oven: Preheat oven to 375°F. Spray a mini muffin pan with baking spray.

2. Mix Dry Ingredients: In a medium bowl, whisk together flour, brown sugar, baking powder, and pumpkin pie spice.

3. Mix Wet Ingredients: In a large bowl, whisk the egg. Add pumpkin puree, milk, and vanilla. Mix until smooth.

4. Combine: Add dry ingredients into the wet mixture and stir until combined.

5. Add Butter: Mix in the melted butter until batter is smooth.

6. Bake: Scoop about 1 tablespoon of batter into each muffin cup. Bake for 10 minutes, or until a toothpick inserted comes out clean.

7. Cool: Allow donut holes to cool slightly while preparing the topping.

8. Make Cinnamon Sugar Topping: In one bowl, melt butter. In another, mix sugar and cinnamon. Dip each donut hole in melted butter, then roll in cinnamon sugar mixture until fully coated.

9. Serve: Enjoy warm or at room temperature.