Baked Pumpkin Spice Donut Holes
Soft, pillowy, and bursting with warm pumpkin spice, these baked donut holes are a cozy fall treat you’ll adore. Ready in just 22 minutes, they’re perfect for busy mornings or a quick sweet fix.
Ingredients
Donuts
- 1 ¾ cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- ½ teaspoon cinnamon
- ½ teaspoon nutmeg
- ½ teaspoon allspice
- ⅛ teaspoon ground cloves
- ⅓ cup vegetable oil
- ½ cup brown sugar
- 1 egg
- 1 teaspoon vanilla extract
- ¾ cup canned plain pumpkin (not pumpkin pie filling)
- ½ cup milk
Coating:
- 4 Tablespoons butter, melted
- ⅔ cup sugar
- 2 Tablespoons cinnamon
Instructions
- Preheat oven 350°F. Spray each cup in a 24-cup mini muffin tin with non-stick cooking spray.
- In a medium bowl, whisk together flour, baking powder, salt, cinnamon, nutmeg, allspice, and cloves.
- In a separate, large bowl whisk together oil, brown sugar, egg, vanilla, pumpkin and milk until smooth.
- Add dry ingredients to wet ingredients and mix until just combined and do not over mix.
- Divide batter evenly among muffin cups.
- Bake at 350°F for 10-12 minutes or until a toothpick comes out clean.
- While the muffins bake, melt butter in one bowl and combine granulated sugar and cinnamon in another bowl.
- Remove muffins from oven and cool for about 5 minutes, or until just cool enough to handle.
- Dip each muffin in melted butter, then roll in cinnamon sugar to coat.
Nutrition
Calories: 80kcalCarbohydrates: 15gProtein: 1gFat: 2gSaturated Fat: 1gCholesterol: 10mgSodium: 86mgPotassium: 36mgFiber: 1gSugar: 8gVitamin A: 1016IUVitamin C: 1mgCalcium: 33mgIron: 1mg
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