Baked Pumpkin Spice Donut Holes

These are really easy and especially yummy when they are still warm. Technically, I suppose these are mini muffins, but they really do have the taste of homemade donut holes. And don’t be fooled by the fact that they are baked and not fried — that you roll them in butter after the oven kind of takes away from the whole low-fat thing. Still, as yummy as fried but much easier = win, win. I found this recipe on Pennies on a Platter (via Pinterest). My modifications are in parentheses. Also: this made 36 mini muffins for me. I am freezing about half of those (before the coating step). I’ll then do the coating when I pull them out of the freezer.


For the donuts:

  • 1 3/4 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoons cinnamon
  • 1/2 teaspoons nutmeg (I used the same amount of ginger, since I couldn’t find my nutmeg)
  • 1/2 teaspoon allspice
  • 1/8 teaspoons ground cloves
  • 1/3 cup vegetable oil
  • 1/2 cup brown sugar
  • 1 egg
  • 1 teaspoon vanilla extract
  • 3/4 cup canned plain pumpkin (I used the same amount of fresh roasted pumpkin)
  • 1/2 cup low-fat milk
For the coating:
  • 1 stick of unsalted butter, melted (I didn’t melt this much, just a quarter stick or so, figuring I’d melt more if I needed it)
  • 2/3 cup granulated sugar
  • 2 tablespoons cinnamon (I think my combination of sugar an cinnamon was heavier on the cinnamon and lighter on the sugar than these measurements)
  1. Preheat oven to 350 degrees. Generously grease a 24-cup mini muffin tin with nonstick spray.
  2. In a medium mixing bowl, whisk together the flour, baking powder, salt, cinnamon, nutmeg, allspice and cloves. In a separate large bowl, combine the oil, brown sugar, egg, vanilla, pumpkin and milk until smooth. Add the dry ingredients to the wet ingredients and stir until just combined. Be careful not to overmix the batter.
  3. Divide the batter evenly among the muffin cups. Bake for 10 to 12 minutes, or until they pass the toothpick test.
  4. Remove the muffins from the oven and allow to cool for 2 minutes, or until just cool enough to handle. With the melted butter in one bowl and the sugar and cinnamon combined in another, dip each muffin into the butter then roll in the cinnamon sugar to coat. Serve immediately.

One Response

  1. I gotta say, fall food is totally the best….

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