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Pumpkin Donut Holes

Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings 24 donut holes

Ingredients

For the Donut Holes

  • 1 ¾ cups all-purpose flour
  • ¾ cup pumpkin puree not pie filling
  • ½ cup light brown sugar packed
  • ⅓ cup vegetable oil
  • ½ cup milk
  • 1 large egg
  • 1 tablespoon pumpkin pie spice
  • 2 teaspoons baking powder
  • 1 teaspoon vanilla extract
  • ½ teaspoon salt

Cinnamon-Sugar Coating

  • 4 tablespoons unsalted butter melted
  • ⅔ cup granulated sugar
  • 1 tablespoon ground cinnamon

Instructions

Make the Batter

  • Preheat the oven to 350°F and grease a mini muffin tin.
  • In a large bowl, whisk the pumpkin, brown sugar, oil, milk, egg, and vanilla until smooth.
  • Add the flour, pumpkin pie spice, baking powder, and salt. Stir just until combined.

Bake

  • Spoon the batter into the mini muffin cups, filling each nearly full.
  • Bake for 12 to 15 minutes, until the tops spring back when lightly touched. Cool just until easy to handle.

Coat in Cinnamon Sugar

  • Stir the granulated sugar and cinnamon together in a shallow bowl. Place the melted butter in another bowl.
  • Dip each warm donut hole in the melted butter, then roll in the cinnamon sugar until fully coated.

Notes

  • Coat them warm so the butter and cinnamon sugar cling evenly.
  • Don't overmix the batter or the donut holes turn dense.
  • Best served fresh, but store airtight up to 2 days or freeze uncoated up to 2 months.