Oct 04 2011

Baked Pumpkin Spice Donut Holes

Posted in Breakfast & Brunch, Family Favorites, Pumpkin

Baked Pumpkin Donut Holes2Ahhhhh, fall weather has finally hit us in Southern California.  You might be sick of hearing me talk about it, but I am so excited I can hardly stand it.  And, according to the 10-day forecast (although often unreliable) these temperatures are here to stay!

These pumpkin donuts were appropriate for celebrating the cool breeze flowing through my windows and the ability to turn on my oven without worrying about heating up the house.  Yes, I said oven…another reason to love this recipe as the donuts are actually baked instead of fried.  Technically, these are miniature muffins but after rolling them in the buttery cinnamon sugar mixture, they magically turn into cakey, sugary donut holes.

Baked Pumpkin Donut Holes

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Baked Pumpkin Spice Donut Holes

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

Yield: 36 donut holes

Serving Size: 2 donut holes

    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
  • 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 (not pumpkin pie filling)
  • 1/2 cup low-fat milk
    • For the Coating:
  • 1 stick of unsalted butter, melted
  • 2/3 cup granulated sugar
  • 2 tablespoons cinnamon

Preheat oven to 350 degrees. Generously grease a 24-cup mini muffin tin with nonstick spray.

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.

Divide the batter evenly among the muffin cups. Bake for 10 to 12 minutes or until passes the toothpick test.

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.

Source: The Craving Chronicles

http://penniesonaplatter.com/2011/10/04/baked-pumpkin-spice-donut-holes/

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Posted in Breakfast & Brunch, Family Favorites, Pumpkin

49 comments

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Erin @ Texanerin BakingOctober 4, 2011 - 12:43 AM

This just popped up in my Google Reader and I recognized those doughnut holes. My last post was also adapted from that recipe! They are insanely delicious. They’re even good when using whole grain flour! Everyone needs to make these. :)

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Blog is the New BlackOctober 4, 2011 - 2:05 AM

Delicious! Nice and “poppable!”

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Kim @ Eat What You've GotOctober 4, 2011 - 4:02 AM

These look delicious! I can’t wait to try them. I think using pumpkin like this is a great way to get some fiber into our diets (while loving every bite!)

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LauraOctober 4, 2011 - 6:51 AM

Oh wow, these look great. Spicy, sugary deliciousness. Love that they are baked too. I enjoy fried things occasionally, but makes such a mess. Trying these soon!

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Bianca @ bsweetdreamingOctober 4, 2011 - 7:03 AM

These look so incredibly delicious :)

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Bianca @ bsweetdreamingOctober 4, 2011 - 7:03 AM

These look so incredibly delicious!! :)

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StephanieOctober 4, 2011 - 8:31 AM

Great idea to make them in a mini muffin pan! They sound fabulous!

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CoreyOctober 4, 2011 - 9:15 AM

These donuts look deadly, I mean irresistable.

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KaiteOctober 4, 2011 - 9:40 AM

This looks delicious! Do you happen to have a cider donut recipe or know of one? I live in Boston and would LOVE to make some myself. I’m with you on the fall weather too… Except they’re saying a high of 80+ on Sunday, which makes me depressed to see those temps again!! Stop trying to steal Fall’s thunder, Summer!!

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Nikki Reply:
October 4th, 2011 at 10:12 AM

I don’t have one yet, but plan to find one this season! :)

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Heather Reply:
October 11th, 2011 at 9:34 AM

Smitten Kitchen has an apple cider donut recipe.

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Nikki Reply:
October 11th, 2011 at 10:52 AM

Thanks, Heather. I actually have that one bookmarked!

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Lisa JOctober 4, 2011 - 10:49 AM

Look super yummy! Wish I had mini-muffin pans but I sadly don’t.

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Jessica @Sunny Side UpOctober 4, 2011 - 2:18 PM

This is one of those times where, “You had me at hello.” Yum!

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HeatherOctober 4, 2011 - 4:02 PM

Oh my word! I could nestle into all those nooks & crannies in that donut!!

Cheers!
Heather @ Find That Warm Fuzzy Feeling

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kokocooksOctober 4, 2011 - 5:11 PM

Oh my yum! I want to dive right into these photos.

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sweetsugarbelleOctober 4, 2011 - 8:38 PM

Yay for fall. I know the feeling! I LONG for chilly. It puts me in just the mood to make these cuties!

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MarieOctober 5, 2011 - 5:09 AM

Elise, these look fantastic! I’ll be making them this weekend.

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Kim K.October 5, 2011 - 12:38 PM

I just finished making a batch of these. AWESOME!!! Quick and easy. I seem to be obsessed with pumpkin right now.

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KimikoOctober 5, 2011 - 3:56 PM

I agree, I’m so thrilled thats it’s finally getting colder here in SoCal. I loved driving to work in the rain today…I don’t even care if I had to sit through traffic! LOL These look amazing; I’ll have to make these soon! Thanks for the recipe.

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ErinOctober 9, 2011 - 12:59 PM

Even though I have a doughnut pan, I love that you made baked doughnuts holes. So easy!

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Christina @ Sweet Pea's KitchenOctober 9, 2011 - 5:00 PM

Oh my gosh!!! I need one of these! I am a sucker for anything pumpkin…especially pumpkin donuts! I have to make these ASAP! :)

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Tina @ My Life as a MrsOctober 10, 2011 - 11:38 AM

YUM… these look SO good!!! and baked?? my hips will thank you for that one! :)

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Danelle @ www.danellesdish.comOctober 15, 2011 - 11:58 AM

These look delish! I made pumpkin monkey bread last week and it was awesome I cannot wait to try these out this week.

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Cookin' CowgirlOctober 20, 2011 - 5:54 AM

YUM!! I saw these on pinterest, and they look divine! :) So “fally!’
Cookin’ Cowgirl

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LeslieOctober 21, 2011 - 11:20 AM

Do these really need to be served/eaten immediately? Would love to bring them to work for my colleagues. Would they survive an overnight?

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Nikki Reply:
October 21st, 2011 at 12:24 PM

They are definitely best eaten the day of. Can you get up earlier and make them in the morning before leaving for work? Or, I haven’t tried it myself, but it would probably be fine to bake the muffins the night before, then dunk them in the butter/cinnamon sugar in the morning. (You might want to briefly warm the muffins in the microwave first…)

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summer yet? Reply:
October 26th, 2011 at 8:47 PM

I baked these yesterday! They are truly delicious!! I only buttered and sugared 6 in hopes of keeping myself from eating all 24! Today I rolled some in warm butter, then the sugar/cinnamon they were are as good as yesterday!! I stored them in a baggie!!
They will become a permanent part of my fall treats!!

[Reply]

This Mom's HeartOctober 25, 2011 - 2:50 PM

I found this thru Pinterest, and it is my first official “Pinterest experiment”. They are SOOOOO divine! I didn’t have allspice, so I used 1/8 tsp mace and 1/8 tsp ginger along with the nutmeg, cinnamon, and cloves. Love it!

[Reply]

CoreyOctober 27, 2011 - 2:30 PM

Baked these today….OH MY GOODNESS. They are delicious! Thank you so much for the recipe!

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HannahOctober 29, 2011 - 5:39 PM

Found this through Pinterest. Awesome recipe! I blog about it here:

http://hannahelisepeck.blogspot.com/2011/10/donuts.html

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ErinOctober 30, 2011 - 10:24 AM

I just made them! I could seriously eat the whole batch. My entire house smells like fall.. so good :]

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RachaelOctober 31, 2011 - 8:13 AM

Just made these last night for a get-together! To make them a little less calorific, we decided to dilute the butter quite a bit with just plain water… the result was still absolutely delicious – just not so buttery! Yum Yum!! Thanks for the recipe :)

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JohnathanNovember 9, 2011 - 1:10 AM

How do these come out as donut holes when they are just put into a muffin tin? these are round, a muffin tin is not round :/

Thanks!

[Reply]

Nikki Reply:
November 9th, 2011 at 8:14 AM

Johnathan, they do take the shape of a mini muffin, yet when rolled in the butter and sugar they are very close to being donut hole shape, too. Give it a try and you’ll see! :)

[Reply]

GeorganneNovember 19, 2011 - 8:55 AM

Made these this morning, and they were a hit. Linked to you on my website. Thanks for a great breakfast!!

[Reply]

ElizabethNovember 29, 2011 - 5:36 PM

These look delicious!!!

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BarkalotDecember 11, 2011 - 6:02 AM

I’m also obsessed with pumpkin right now. Am about to try these – thanks for the recipe! :) They look scumptious!

[Reply]

karen morganDecember 29, 2011 - 3:17 PM

I want to make these, but I don’t want to go out & buy all the spices that I may only use this one time. Can I use pumpkin pie spice instead and would I use the same measurement if I was adding all the other spices?

Thanks!

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Nikki Reply:
December 29th, 2011 at 3:52 PM

Sure! Maybe just use a teaspoon or 1 1/2 teaspoons of the pumpkin pie spice. :) (Make sure to use Cinnamon, though, for the sugar topping.)

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ErinJanuary 19, 2012 - 8:23 PM

It says serves immediately, but would they still be just as good if I need to make them the night before a party?

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Nikki Reply:
January 20th, 2012 at 9:35 AM

Hi Erin, You can bake them the night before, but wait to dip them in the warm butter and sugar until the same day to preserve freshness, taste and texture. :)

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