Description
These Pumpkin Donut Holes are irresistibly moist mini muffins bursting with warm spices and pumpkin flavor, then perfectly coated in a cinnamon sugar topping. Ideal for breakfast, a snack, or dessert, they are easy to make and delightfully sweet without being overwhelming.
Ingredients
Dough Ingredients
- 1 ¾ cups all-purpose flour
- ½ teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon ground allspice
- ⅛ teaspoon ground cloves
- 2 teaspoons baking powder
- ½ teaspoon salt
- ¾ cup pumpkin puree
- ½ cup milk
- ½ cup brown sugar
- ⅓ cup canola oil
- 1 large egg
- 1 teaspoon vanilla extract
- 4 tablespoons unsalted butter, melted
Cinnamon Sugar Topping
- 2 tablespoons ground cinnamon
- ⅔ cup sugar
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350 degrees Fahrenheit. Lightly grease a mini muffin pan or spray it with nonstick spray to ensure easy removal of the mini muffins.
- Mix Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, ground cinnamon, nutmeg, allspice, cloves, baking powder, and salt until evenly combined.
- Combine Wet Ingredients: In a separate bowl or large glass measuring cup, whisk together the pumpkin puree, milk, brown sugar, canola oil, egg, and vanilla extract until smooth and well mixed.
- Make the Batter: Pour the wet mixture over the dry ingredients. Using a rubber spatula, gently stir just until the mixture is moistened and combined — do not overmix to keep the muffins tender.
- Fill the Muffin Pan: Scoop the batter evenly into the prepared mini muffin pan, filling each cup fully to produce 24 mini muffins.
- Bake: Bake in the preheated oven for 10-12 minutes or until a toothpick or cake tester inserted into the center of a muffin comes out clean.
- Prepare Cinnamon Sugar Topping: While the mini muffins bake, combine the ground cinnamon and sugar in a medium bowl and set aside.
- Dip Muffins: After removing muffins from the oven, let them cool for 2 minutes. Then dip each muffin first in the melted unsalted butter, ensuring an even coating, and immediately roll it in the cinnamon sugar mixture to coat.
- Cool and Serve: Place the coated pumpkin donut holes on a wire rack to cool completely before serving. Enjoy warm or at room temperature for maximum flavor.
Notes
- Use fresh pumpkin puree or canned pure pumpkin (not pumpkin pie filling) for best results.
- Be careful not to overmix the batter to maintain a light, fluffy texture.
- For extra spice, increase the cinnamon or add a pinch of ground ginger.
- These can be stored in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.
- Reheat gently in a microwave or oven before serving to refresh the texture.
