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Baked Pumpkin Donut Holes in 12 Minutes

Pumpkin Donut Holes
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These pumpkin donut holes are soft, spiced, and coated in cinnamon sugar. Perfect for a fall treat.

Ingredients

Scale
  • 1 3/4 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 1/2 cup granulated sugar
  • 1/4 cup brown sugar, packed
  • 1/3 cup vegetable oil
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 3/4 cup pumpkin puree
  • 1/4 cup buttermilk
  • For coating: 1/2 cup granulated sugar mixed with 1 teaspoon cinnamon

Instructions

  1. Preheat oven to 350°F (175°C). Grease a mini donut pan or a small muffin tin.
  2. In a bowl, whisk flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves.
  3. In another bowl, beat granulated sugar, brown sugar, oil, egg, vanilla, pumpkin puree, and buttermilk until smooth.
  4. Add dry ingredients to wet ingredients. Mix until just combined.
  5. Fill each donut hole cavity about 2/3 full with batter.
  6. Bake for 10-12 minutes until a toothpick comes out clean.
  7. Let cool in pan for 5 minutes, then transfer to a wire rack.
  8. While still warm, roll each donut hole in the cinnamon-sugar coating.

Notes

  • You can substitute buttermilk with milk mixed with 1 teaspoon vinegar.
  • Donut holes are best eaten the same day.
  • Store leftovers in an airtight container for up to 2 days.

Nutrition

Find it online: https://www.recipekitchenhub.com/pumpkin-donut-holes-recipe/